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4th of July Fried Chicken
from the kitchen of Sharmagne Leland-St. John
1 2 1/2 pound frying chicken cut into 8 pieces
1 teaspoon seasoned salt
4 cups vegetable shortening or peanut oil
3 large eggs
1/3 cup water
2 cups self rising flour
1 cup cornflakes, crumbled a bit
1 teaspoon seasoned pepper
Early in the morning place the chicken in a large bowl
and sprinkle with the salt. Cover and refrigerate for
at least 3-4 hours.
Preheat the oven to 200 degrees F.
Heat the shortening or oil in a large cast iron skillet.
The oil should be at least 3/4 inches deep in the skillet
and the temperature should be 350 degrees.
Line a collander or sieve with paper towels and place
on a pie tin.
In a shallow dish beat the eggs and water together.
In a separate bowl combine the flour and pepper.
Dip the chicken pieces one at a time into the egg
mixture. Then dredge in the flour mixture turning
to coat evenly.
Place 1/2 of the chicken pieces skin side down into the
hot oil/fat. Cover and cook for 5 minutes. Turn the
chicken over and cook for an additional 7-12 minutes,
covered. Cook longer for dark meat. Turn the pieces
occassionally until they are browned and crispy on both
sides, and the juices run clear when pricked with a fork or
Move the chicken to the collander and place in oven with
pie tin to catch any drips.
Fry the rest of the chicken and drain as above.