"-L." > wrote in message
ups.com...
>
> 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.
>

My hubby uses lard and follows the method that you use, -L. It takes quite
a while per piece, actually, but it's never dark. He heats up the lard
until it melts and you can see it "wave" on the surface and then drops the
chicken in. It bubbles and sizzles, but if you keep turning each piece as
it browns, it doesn't burn. Oh, and he carefully uses tongs to turn the
pieces. In all honesty, I prefer his fried chicken to KFC (blech!) or any
supermarket deli kind. It's not greasy, it's crispy, and it's good.

kili