When I was growing up we had a chicken coup behind our house. There was 50 to 60 hens and a couple roosters if I remember correctly. So, you probably guessed by now, that's where both our fried chicken and eggs came from. We didn't live on a farm there was just big yards and no fences. The only fence was the one around the chicken coup. the chicken coup actually belong to the neighbors next door but back in those days everybody shared every thing.
INGREDIENTS:
- 1/2 cup milk
- 1 large egg
- 1 1/4 cups Pillsbury BEST® All Purpose Flour
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 teaspoon paprika
- 3/4 teaspoon poultry seasoning
- 1 (2 1/2 to 3 lbs.) broiler-fryer chicken, cut up
- 1 cup Crisco® All-Vegetable Shortening
- OR 1 stick Crisco® Baking Sticks All-Vegetable Shortening
DIRECTIONS:
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COMBINE milk and egg in a small bowl; beat with fork until frothy. Combine flour, salt, pepper, paprika and poultry seasoning in resealable plastic bag.
-
SHAKE chicken in seasoned flour to coat evenly. Dip into milk mixture. Shake chicken a second time in seasoned flour until thoroughly coated.
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HEAT shortening in electric or large heavy straight-sided frying pan until it reaches a temperature of 365ºF. Fry chicken uncovered until brown on bottom, about 10 to 15 minutes. Reduce heat to medium-low; turn chicken over. Cover; fry 15 minutes. Uncover; continue frying 5 to 10 minutes until chicken is crisp and instant-read thermometer reaches 165°F.
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