- 3 eggs
- 1/2 cup water
- 2 cups self-rising flour
- 1 teaspoon black pepper
- 1 to 2 1/2 pound chicken , cut into pieces
- Crisco shortening for frying
Beat eggs with water. In another dish, add just enough self-rising flour to coat all the chicken; add black pepper to flour.
Dip seasoned chicken in egg, then coat each piece with flour mixture. Melt the shortening in a cast iron dutch oven. Fry chicken in moderately hot shortening (350 degrees) until golden and crisp.
Remember that dark meat requires longer cooking time—about 13 to 14 minutes, compared to 10 minutes for white meat. Note: Paula's grandma said to always season the chicken and return it to the fridge, and let it sit as long as time permits...2 to 3 hours. Paula's secret: She adds hot sauce to the eggs!