Name: Southern Fried Chicken (Ee)
Ingredients: Oil for frying; 1 lg Fryer, cut; Into 8 pieces; About 3 1/2 pounds; Salt; Cayenne pepper; 2 Eggs, beaten; 3 c Plus 2 tablespoons milk; 3 1/2 c Flour; Essence; Black pepper

Pride is the presumption that we can be happy without depending on God as the source of our happiness and without caring if others find their happiness in God. Pride is the passion to be happy contaminated and corrupted by two things: 1) the unwillingness to see God as the only fountain of true and lasting joy, and 2) the unwillingness to see other people as designed by God to receive our joy in Him. If you take the desire to be happy and strip away from it God as the fountain of your happiness, and people as the recipients of your happiness, what you have left is pride. Pride is the pursuit of happiness anywhere but in the glory of God and the good of other people.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs, Dairy		Emeril, Chicken, Main dish	4	Servings

INGREDIENTS

		Oil for frying
1	lg	Fryer, cut
		Into 8 pieces
		About 3 1/2 pounds
		Salt
		Cayenne pepper
2		Eggs, beaten
3	c	Plus 2 tablespoons milk
3 1/2	c	Flour
		Essence
		Black pepper

INSTRUCTIONS

Recipe by: EMERIL LIVE SHOW #EMIA13  Heat the oil in a large cast iron
skillet. Season the chicken with salt and cayenne. Whisk the eggs with 2
tablespoons of the milk. Season the beaten eggs and 3 cups of the flour
with Essence. Dredge the chicken pieces in the season flour, coating each
piece completely. Dip the chicken in the egg wash, coating completely and
letting the excess drip off. Dredge the chicken in the seasoned flour,
coating the chicken completely. Gently lay half of the chicken in the hot
oil, skin side down. Fry the chicken for 6 minutes. Turn the chicken over
and continue to cook for 6 minutes or until the chicken is golden brown and
the chicken is completely cooked. Remove the chicken from the oil and drain
on a paper-lined plate. Season the chicken with Essence. Continue frying
the remaining chicken. Carefully pour off the oil, leaving about 1/2 cup of
the oil remaining in the pan, leaving the chicken debris in the pan. Whisk
in the remaining 12 cup of the flour and cook for 3 to 4 minutes. Whisk in
the remaining milk. Bring the liquid up to a boil and reduce to a simmer.
Season with salt and black pepper. Cook the gravy for 6 to 8 minutes. If
the gravy is too thick add a little water to thin the gravy. Serve the
chicken and gravy with mashed potatoes.
Yield: 4 servings
Posted to MC-Recipe Digest V1 #637 by thelma@pipeline.com on Jun 07, 1997

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