Fried Chicken

1 2-3 lb. chicken, cut up
1 cup shortening
1 tsp. salt
1/4 tsp. pepper
1/2 cup flour
1/2 tsp. paprika (optional)

Place four or five pieces of chicken in a paper bag (bowl) in which the flour with all the seasonings have already been mixed. Shake bag (toss/turn) to coat chicken pieces. Remove from bag (bowl) and continue adding pieces into it until all are coated in the seasoned mix.

Heat shortening in a heavy skillet (cast iron is best) and carefully place in the pieces of chicken, then cover and cook at moderate heat about 15 minutes, remove cover, turn chicken and continue cooking until all pieces are brown – about 20 minutes.

Lift out onto platter on which paper towels have been placed for draining.

Remove paper towels before serving.

Submitted by Rob Robbins
Grandson of Ruby & Roy Stewart

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