Carolyn Smith's Fried Chicken

Jan. 8, 1987

1 quart cold water

2 teaspoons salt

3 pounds cut-up frying chicken

Black pepper

1 and 1/2 cups seasoned flour (see note below)

Shortening or vegetable oil

Mix water and salt. Place chicken in bowl. Pour salt water over and let soak in refrigerator several hours or overnight. Drain chicken, pat dry and sprinkle generously with black pepper. Place flour on plate, with fork mix in desired spices. Roll chicken in flour mixture, shaking off excess.

In deep heavy skillet , heat 1 to 2 inches shortening or oil until it reaches about 350 to 370 degrees. Ease chicken thighs and drumsticks into hot fat, and cook for about 4 minutes. Then add chicken breasts. Cover skillet to prevent splattering. Cook another 3 to 5 minutes. or until nicely browned, then turn chicken pieces and cook on the other side for about 8 minutes, or until chicken is nicely browned and tender and juices run clear when chicken is poked with the tip of a pairing knife.

Drain chicken on several thicknesses of paper towels. Serve hot or at room temperature. Serves 4 to 6

NOTE To make gravy, pour off all but 3 tablespoons of oil in pan. Stir in 2 tablespoons flour, then stir in 2 cups milk. Cook, stirring to scrape up brown bits off bottom of pan, until gravy is thickened and smooth season to taste and serve on the side. Vary flour seasonings to taste. Some suggested seasonings include paprika, cayenne, garlic powder, celery seed, nutmeg or sage.