1 frying chicken (2 1/2 to 3 lbs.), cut into serving pieces
3/4 c. all-purpose flour
1 tsp. salt
1/4 tsp. pepper
1/3 c. Crisco

SPICY VARIATION:

1 egg, lightly beaten
1/2 c. milk
1 c. all-purpose flour
1 tsp. salt
1 tsp. paprika
1 tsp. black pepper
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning
1 frying chicken (2 1/2 to 3 lbs.), cut into serving pieces
Crisco shortening for frying purposes

Rinse chicken pieces under cold running water and pat dry with paper towels. Combine the flour, salt, and pepper in a paper or heavy plastic bag. Add a few chicken pieces at a time and shake to coat.

Place the Crisco in a heavy, deep-sided skillet, and heat to a temperature of 360 degrees (medium high on an electric stove). Fry the chicken uncovered for a total of 30 minutes for white meat and 40 minutes for dark meat, turning with tongs 4 to 5 times during frying for even browning. Remove from the pan, drain on paper towels, and serve immediately. Serves 4.

SPICY VARIATION:

1. Combine milk and egg in shallow bowl. Set aside.

2. Combine flour, salt, paprika, pepper, garlic powder, and poultry seasoning in paper or heavy plastic bag.

3. Shake a few chicken pieces at a time in bag of seasoned flour. Roll pieces in egg mixture. Shake again in flour. Allow to sit 10 minutes so flour adheres to chicken.

4. To pan fry, melt Crisco to depth of 1/2 to 1 inch in heavy deep-sided skillet. Heat to 365 degrees. Add chicken. Brown on all sides. Reduce heat to 275 degrees. Cook until chicken is tender, about 30 minutes for white meat and 40 minutes for dark meat. Turn several times during cooking. Drain on paper towels.

5. To deep fry, heat Crisco to 365 degrees in deep saucepan or deep fryer. Cook chicken 15 minutes for white meat and 18 minutes for dark meat. Drain on paper towels. Serve immediately. 4 servings.