MMMMM----------------------------RUB---------------------------------
4 ts Salt
2 ts Onion granules
1 1/2 ts Fine ground black pepper
1/2 tb Rubbed sage
1 ts Dried Thyme
1/2 ts Garlic granules
MMMMM--------------------------CHICKEN-------------------------------
2 Fryers (3-1/2 to 4 lb ea);
- cut up in 8 or 10 serving
- pieces each
2 c Flour; seasoned with salt &
- pepper
2 lg Eggs; well beaten, with:
2 c Whole milk
3 c Crisco; or more
In a small container, combine rub ingredients, mixing well.
Sprinkle the seasoning on chicken and rub it in. Seal the
chicken in a container and refrigerate overnight, if
possible.
Remove chicken from refrigerator at least 1 hour before
cooking.
Place seasoned flour in a pie pan and set aside. In a wide,
shallow bowl, beat eggs and milk and set aside.
In a large deep skillet, heat oil to 375 F/190 C.
Just before frying, dredge chicken in flour, shake off
excess. Immediately place chicken in egg mixture and back
into flour once again.
Place in hot oil in a single layer and fry until crisp
before turning. Turn only once.
NOTE: You can use a deep fryer to good effect here. But,
you won't get the gribbens and pan juices necessary to
make a good cream gravy for the mashed 'taters.
As remembered from watching/helping my Grandmother.
