| CLASSIC FRIED CHICKEN |
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4 servings3/4 cup all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 1 frying chicken (2-1/2 to 3 pounds), cut up, or chicken pieces 1/2 cup CRISCO Oil * Combine flour, salt and pepper in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat. Heat oil to 365ºF in electric skillet or on medium-high heat in large heavy skillet. Fry chicken 30 to 40 minutes without lowering heat. Turn once for even browning. Drain on paper towels. Note: For thicker crust, increase flour to 1-1/2 cups. Shake damp chicken in seasoned flour. Place on waxed paper. Let stand for 5 to 20 minutes before frying. Spicy Fried Chicken: Increase pepper to 1/2 teaspoon. Combine pepper with 1/2 teaspoon poultry seasoning, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper and 1/4 teaspoon dry mustard. Rub on chicken before step 1. Substitute 2-1/4 teaspoons garlic salt, 1/4 teaspoon salt and 1/4 teaspoon celery salt for 1 teaspoon salt. Combine with flour in step 1 and proceed as directed above. *Use your favorite Crisco Oil product. |
