Perfect Country Fried Chicken

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Published 1972

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Perfect fried chicken comes from heeding details. Here are steps country women, experts in this cooking, take to achieve success:

After coating chicken with seasoned flour, spread pieces on a wire rack to dry for a few minutes.

Heat from ¼ to ½″ salad oil or shortening in a heavy skillet until it sizzles when a drop of water is added.

For special occasions, cook only breasts, thighs and legs. Avoid crowding chicken. Use two skillets if necessary. Brown meaty pieces first (add liver the last 15 minutes of cooking). Brown lightly on one side, turn with tongs and brown on other side. It takes from 15 to 20 minutes to brown chicken.