Oh pshaw, on Mon 28 Aug 2006 11:50:28p, -L. meant to say...

>
> 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.
>
>

Seasonings may differ, but the method is true "southern fried chicken". My
grandmothers and mother made it this way, as I do. Solid Crisco is a
*must*.

--
Wayne Boatwright
__________________________________________________

Read what I mean, not what I write.