| HENRIETTA'S SPICY FRIED CHICKEN |
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4 servings1-2 teaspoons black pepper 1/2 teaspoon poultry seasonings 1/2 teaspoon paprika 1/2 cayenne pepper 1/4 teaspoon dry mustard (optional) 1 frying chicken (2-1/2 to 3-1/2 pounds), cut up or use chicken pieces 1/4 cup all-purpose flour 2-1/4 teaspoons garlic salt 1/4-1/2 teaspoon salt 1/4 teaspoon celery salt 1/3 cup CRISCO Shortening or enough to cover bottom of large heavy skillet Combine black pepper, poultry seasoning, paprika, cayenne pepper and dry mustard. Rub on chicken. Coat evenly (for spicy chicken use all the mixture). Combine flour, garlic salt, salt and celery salt in paper or plastic bag. Add chicken, a few pieces at a time. Shake to coat. Heat Crisco to 340ºF in electric skillet or on medium in large heavy slillet. Add chicken. Fry 30 minutes. Turn every 10 minutes. Increase heat to 355ºF for electric skillet or medium-high for skillet. Fry 5 minutes longer or until chicken is no longer pink at bone. Drain on paper towels. |
