Recipe - Fried Chicken In Bacon Fat

1 Chicken; cut up (3One half lbs)
2 cup Flour
1 tablespoon Salt
2 teaspoon Paprika
1 teaspoon Black pepper
1 tablespoon Poultry seasoning
1 cup Bacon drippings

In the South the practice of using bacon fat goes way back to your
greatgreatgreatgrandma. Lard did not have the same flavor and little
else was available. Bacon fat, or "drippin'" was used both for flavoring
and for fat in cooking. While I will admit that this is not for those of us
who are cholesterol conscious it is absolutely delicious ... now and then.

Mix the flour with the seasonings and dredge the chicken in the coating.
Panfry in the preheated bacon fat using medium heat. Turn the chicken
until golden brown and done to your taste. This should take about 30
minutes. Drain well on paper towels before serving.

Serve with Cream or Country Gravy, a Sweet Potato Souffl‚, Baked Creamed
Corn, and Harriet's Southern Biscuits (see recipes).

From The Frugal Gourmet Cooks American. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.