3/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1 (2 1/2 to 3 lb.) frying chicken, cut up or use chicken pieces
1/2 c. Crisco shortening or Crisco oil

1. Combine flour, salt and pepper in paper or plastic bag. Add a few pieces of chicken at a time. Shake to coat.

2. Heat Crisco shortening or Crisco oil to 365 degrees in electric skillet or on medium-high heat in large heavy skillet. Fry chicken 30 to 40 minutes without lowering heat. Turn once for even browning. Drain on paper towels. 4 servings.

NOTE: For thicker crust, increase flour to 1 1/2 cups. Shake damp chicken in seasoned flour. Place on waxed paper. Let sit for 5 to 20 minutes before frying.

VARIATION--SPICY FRIED CHICKEN:

Increase pepper to 1/2 teaspoon. Combine pepper with 1/2 teaspoon poultry seasonings, 1/2 teaspoon paprika, 1/2 teaspoon cayenne pepper and 1/4 teaspoon dry mustard. Rub on chicken before step 1. Substitute 2 1/4 teaspoons garlic salt, 1/4 teaspoon salt and 1/4 teaspoon celery salt for 1 teaspoon salt. Combine with flour in step 1 and proceed as before.