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Pastimes : Where the GIT's are going -- Ignore unavailable to you. Want to Upgrade?

To: Carolyn who wrote (107208)	9/28/2005 8:52:21 PM
From: Naomi	Read Replies (1) \| Respond to of 225578

My MIL put the flour, salt and pepper in a grocery sack, then dipped the chicken in beaten egg and milk, then put it in the bag and shook it until covered, then took it out and repeated this procedure another time, then put in hot oil to fry. You have to turn it often so it does not burn. The crust was so crisp and tasty the first time served. Tasted as good when cold and we always wanted more than one piece but only got it when she fried more than two chickens. I usually fried two so we would have left overs and potato salad. My Dad always wanted more than two pieces and he would have sat at the table all day eating it if my Mom hadn't stopped him. He always wanted to stay for seconds before he went home, but my Mom would tell him I had children to take care of, get him a piece to take home and lead him to the door. lol I also found the clean up to be easier than spreading flour on a piece of wax paper and doing it that way. I always judged how much flour, salt and pepper to use by the amount of chicken I had to fry. Didn't use any precise amounts but after doing it a few times I did not have to add any ingredients, but if my flour was starting to look thinner in bag, I would add more of everything. I hated to waste it, but there were times when I first started that I misjudged and did.