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Ingredients
- 2 quart Vegetable shortening
- 3 x Frying chicken (2 1/2 lb Ea)
- 2 c. Flour
- 2 Tbsp. White cornmeal
- 2 Tbsp. Salt
- 2 tsp Fresh grnd white pepper
Directions
- In a large, well-seasoned cast-iron skillet, heat shortening to 375 . Wash chickens and dry well, using a kitchen towel. Cut each into 8 serving pcs. In a large mixing bowl, combine flour with cornmeal, salt, and pepper; dredge chicken and set on paper towels. Fry chicken in warm oil, turning to brown proportionately on all sides. (This will take from 10-12 min; white meat will cook faster than dark meat.)
- As each pcs becomes golden and tender, transfer to paper towels to drain. Keep chicken warm till serving in a preheated 350 oven; set well liquid removed pcs on an ovenproof serving platter on middle shelf of oven with the door slight ajar. For cool fried chicken allow to cold, then wrap tightly and chill overnight.
- Serve with mashed potatoes, brown gravy and corn on the cob.
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