MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Ella Ween's Fried Chicken
 Categories: Five, Poultry, Breads
      Yield: 4 servings
 
      4 lb Fryer chicken; in parts
      1 lg Egg; beaten
      1 c  White Lily Self raising
           - flour; seasoned w/salt &
           - pepper
           Salt & pepper
    1/2 c  Whole milk or buttermilk
 
  The key to fried chicken is 3 fold; the seasoning, the
  coating and the temperature of the oil. These three
  factors are what make Ella WeenΓÇÖs chicken consistently
  the best IΓÇÖve ever had.
  
  Cut-up a whole chicken and remove the skin - yes, I said
  remove the skin and discard.
  
  Salt and pepper all parts of the chicken.
  
  Dip the parts into a mixture of 1 egg and milk or
  buttermilk.
  
  Dip into seasoned self-rising flour to coat all sides,
  knocking off the extra flour.
  
  In a large 12" skillet add oil about 1/2 way up the side
  (4-6 cups)
  
  Heat oil to around 375┬░F/190┬░C
  
  Add chicken pieces to hot oil but donΓÇÖt crowd.
  
  Brown both sides of the chicken getting a nice brown
  crust on the chicken (about 15 mins)
  
  Turn the temp down to med and put a tight lid on the pot
  which steams the chicken as well as fries it.
  
  Cook for 15 mins more covered.
  
  Uncover and cook for another 5-10 mins.
  
  Remove the chicken to a drain rack for about 10 mins.
  
  Serve hot or cold.
  
  RECIPE FROM: https://www.bigoven.com
  
  Uncle Dirty Dave's Archives
 
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... "It's important to begin a search on a full stomach." -- Henry Bromel
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