SUNDAY FRIED CHICKEN

What's better than a plate full of crispy, fried chicken for Sunday afternoon dinner?! I could probably count on one hand, the times that I have actually been able to FRY chicken for Sunday dinner. But today was unique. My Honey preached out of town this morning, for an old preacher friend, who became ill all of a sudden. It was close enough though, that he could rejoin us for dinner, this afternoon! But yet far enough away to allow me the time needed to fry this up today! He had no idea I was making this. He was pleasantly surprised when he walked in the door, and was greeted, not just by his little family, but by the smell of FRIED chicken! On THE LORD'S DAY no less! LOL We were sitting at the table eating, lips just a smacking! LOL And he looks at me and says, "This is the best day ever!" *hehe* I think I earned some brownie points today, don't you? *wink*

SUNDAY FRIED CHICKEN

3 or 4 eggs, beaten with a little water
2 cups self rising flour
1 tsp black pepper
1 whole chicken, cut into pieces
(or you can use whatever your favorite pieces are. I found legs & thighs on sale for .79 / lb this week, so that is what I used).
Salt, garlic powder and Lawry's seasoned salt
Canola oil or Crisco shortening, whichever you prefer

Lay your chicken pieces on a baking sheet and season them with a little salt, garlic powder and bit of Lawry's seasoned salt. Let them sit for several minutes. Beat eggs with a little water (1/4 of a cup or so). Pour the 2 cups of flour into a heavy duty ziploc bag and add in the black pepper. Dip seasoned chicken into the egg; then drop them into the ziploc bag of flour, 2 at a time, twist the bag shut tight and give them a couple good shakes. Remove with tongs. Fry in MODERATELY hot oil or shortening (350) until golden brown and crisp on both sides. Remember, dark meat takes longer to cook (about 15 minutes, compared to 10 for white meat).

*I find the VERY BEST pan for frying chicken, is a cast iron skillet. Pour your oil into the skillet. Set your heat to medium, and don't be tempted to "hurry" it along and go any higher. The secret to good, juicy, fried (and DONE) chicken, is low and slow. Also, NEVER use a fork to poke the chicken to turn it. Use tongs and only turn it once.

FRIED CHICKEN GRAVY

Remove the excess grease from the pan, but leave the "crispies" that fell from the chicken as it fried. Toss in 2 or 3 Tblsp of flour and give it a good stir with your wisk. Pour in a cup or two of milk and stir constantly until it thickens. If it's too thick, add more milk. Season with salt and pepper. Serve over red skin mashed potatoes! Mmm!
Or if you prefer a more "chickeny" taste to your gravy, you can use half milk and half chicken broth.