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Ingredients
- 1 12-2 lbs chicken, cut into serving pieces
- 1 12 cups flour
- 2 tablespoons salt
- 12 teaspoon pepper
- to taste butter
- to taste shortening
Method
- In a shallow bowl, combine flour, salt and pepper.
- In a large heavy skillet, combine equal portions of butter and shortening.
- when butter and shortening are melted, fat should be 1/4-inch deep.
- Heat until a drop of water sizzles when it is flipped into the hot fat.
- Dredge chicken pieces with seasoned flour and place in skillet; take care not to crowd the pieces.
- Brown until chicken is the color of honey oak on one side; then turn and brown the other side.
- Brown meaty pieces first.
- Allow 20 to 30 minutes to brown chicken on both sides.
- Cover.
- Cook on low 30 minutes or until chicken is tender.
- For crispy chicken, remove cover and increase heat last 10 minutes of cooking time; turn chicken as necessary to prevent over-browning.
- Note: Chicken may be held an additional 15-20 minutes on a rack in a 200 F. oven before serving.
