notbob wrote:

>So! ...what's the skinny? How did you and/or granny
> really do it?
>
> nb

I use solid Crisco. There, I said it.

I wash the chicken then dredge it in flour to which some onion powder,
garlic powder, salt, black pepper and a bit of oregano has been added.
Dredge it well, and set it aside. I heat the Crisco in an open, deep
skillet on medium-high until a little drop of water crackles on the
surface. I drop the pieces in one by one and let them fry on one side
until they are a little golden brown (8 mins? - I have never timed it).
Then I turn them, and fry some more. I keep turning until each
surface of the chicken is a deep golden brown. One side may fry in the
oil 2-3 times. The total time cooking is probably 45 minutes or so. If
some pieces get done before others, I throw them on some papaer to
drain, and then keep them warm in a 200 degree oven until all the
chicken is done. Always works well, and my chicken looks a lot like
what was pictured. Granny did it this way, Momma did it this way, and
MIL does it this way. Can't argue with that!

-L.