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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
knife tip.

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.



 

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