Recipe - Jimmy Carters Super Southern Fried Chicken

2 qt Vegetable shortening
3 Frying chicken (2 One half lb
Ea)
2 cup Flour
2 tablespoon White cornmeal
2 tablespoon Salt
2 teaspoon Fresh ground white pepper

In a large, wellseasoned castiron skillet, heat shortening to 375 .
Wash chickens and dry well, using a kitchen towel. Cut each into 8
serving pieces. In a large mixing bowl, combine flour with cornmeal,
salt, and pepper; dredge chicken and set on paper towels. Fry
chicken in hot oil, turning to brown evenly on all sides. (This will
take from 1012 minutes; white meat will cook faster than dark meat.)
As each pieces becomes golden brown and tender, transfer to paper
towels to drain. Keep chicken hot until serving in a preheated 350
oven; set well drained pieces on an ovenproof serving platter on
middle shelf of oven with the door slight ajar. For cold fried
chicken allow to cool, then wrap tightly and refrigerate overnight.
Serve with mashed potatoes, brown gravy and corn on the cob.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip