Southern Fried Chicken

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These recipes are from my mother Grace. Now she passed away in 1994, but the legacy of cooking remains with her and her family. My mother learned to cook at a very young age (7). She was the oldest of 4 and also the only girl. While my grandmother worked at the cotton mill in Atlanta, my mother helped her by doing some of the cooking and cleaning at home. She would recount stories to me about how she would pull up a chair to the sink and stove to cook and wash dishes. Now the whole time my mother was living I don't remember her ever using a measuring cup or measuring spoons, unless she was trying out a new recipe herself. Also when my mother cooked, she made enough to feed an army. There was 6 in my family and even after we all moved away she still had trouble scaling down her meals. So if some of these recipes don't have any particular amounts on it you know why. I learned to cook by watching her.

Ingredients

1 package of chicken (mixed or parts)

1 or 2 slightly beaten egg (depending on the amount of chicken)

Flour

Crisco Oil

Salt & Pepper

Directions

Heat skillet with about 1 1/2 inches of Crisco oil. Rinse the chicken parts under cool water. Dip into slightly beaten egg to coat, then dip into flour. Salt and Pepper. Then put into hot oil. Reduce heat to between medium and low then cover. After about 15 to 20 minutes turn chicken over and recover. Chicken is done when fork inserts easily into chicken. Or use a meat thermometer. Hints: I Put chicken breast into pan, breast side down first, it then forms a good crust. And make sure the pan you use is nonstick or the crust will stick to the pan.
Recipe from Grace Timmons

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