Southern Fried Chicken
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 2-pound chickens, cut up
1/4 cup flour
butter
vegetable shortening
1 teaspoon salt
freshly ground black pepper
Mix flour, salt, and pepper in a paper bag, put chicken in a bag and shake. Melt enough butter and vegetable shortening to cover the bottom 2 inches of a large skillet. Add chicken, cover skillet, and cook slowly for 30 minutes. Uncover, drain fat, and add enough water to cover bottom of skillet. Cover skillet again, simmer for 30 minutes.
Serves 6.
Secrets from the White House Kitchens Cookbook
By Chef John R. Hanny
3 2-pound chickens, cut up
1/4 cup flour
butter
vegetable shortening
1 teaspoon salt
freshly ground black pepper
Mix flour, salt, and pepper in a paper bag, put chicken in a bag and shake. Melt enough butter and vegetable shortening to cover the bottom 2 inches of a large skillet. Add chicken, cover skillet, and cook slowly for 30 minutes. Uncover, drain fat, and add enough water to cover bottom of skillet. Cover skillet again, simmer for 30 minutes.
Serves 6.
