My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. At the restaurant, we season ours with House Seasoning and Lawry’s Seasoned Salt. Always use small chickens. I find that a Dutch oven works best for frying chicken.

Ingredients

　　3 eggs

　　1/3 cup water

　　2 cups self-rising flour

　　1 teaspoon pepper

　　One 1- to 2 1/2-pound chicken, cut into pieces

　　Crisco shortening for frying

　　Beat eggs with water. To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening (350°) until brown and crisp. Remember that dark meat requires longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat).

　　Paula Deen's Kitchen Classics