Aunt sophie's fried chicken

Yield: 6 servings

Measure Ingredient
2 pounds - 3 lb frying chicken; cut up
1 cup Flour;
1 tablespoon Salt; or TO TASTE
1 tablespoon Paprika;
½ teaspoon Ground red pepper;
2 cups Shortening;

Wash chicken and dry it well on a towel. In a brown bag, mix the flour, salt, paprika and pepper together. Shake the chicken, a few pieces at time, in the bag. Heat shortening to the point of smoking in two 10" black iron skillets, if you have them or any heavy pan and pans. The objective is to have enough space to keep the pieces of chicken from touching. Put 6 pieces of chicken, skin side down in each pan. Leave flame on high for 5 minutes. Reduce heat to medium, cover pan and cook 15 minutes. Chicken should be crisp on the outside and moist inside. Lay on a brown paper bag to drain, then place on a baking sheet on a rack and keep warm in a 300 degrees oven. Serves 6.

Source: The Buttrey, Mail Advertisment, Cheyenne, Wyoming, July 1995 Brought to you and yours via Nancy O'Brion and her Meal-Master.

Submitted By NANCY O'BRION On 08-18-95

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