Fried Chicken—The Right Way!

Rinse chicken pieces in cold water, drain on paper towels.  Salt and pepper to taste.  Completely coat chicken pieces wtih flour.  Fry in hot shortening in a heavy skillet until golden brown, turning frequently.  Adjust heat so that chicken doesn't cook too fast (it may be golden, but not done inside).  I cook about 25 to 30 minutes.  Remove and drain on paper towels.  Serve with rice or mashed potatoes and cream gravy.

Cream Gravy:
Pour all the chicken grease out of the pan, except for two tablespoons.  Add 1 tablespoon four and cook until brown and bubbly, stirring in the crusty pieces stuck to the skillet.  Add 1 cup cold milk and stir constantly until gravy is thickened.   Season with salt and pepper to taste.

For a spicy taste to chicken, add some Tony Chachere's Creole Seasoning to the flour before frying your chicken.

Carol Sponberg