Cooking for Daily Living
Meats 'N Such
Granny’s Fried Chicken

Some folks don't know that there’s nothing like meat drippings for old fashioned flavor when frying chicken.

Clean, remove skin from chicken pieces, if you wish. Dredge with flour and place in plenty of hot grease. I have found it easier to sprinkle salt over entire pan of chicken pieces than salting each one. Salt on other side after turning. Brown well on all sides, then drain grease back into drippings can.

Have pan cover “at ready,” pour in 1/4 to 1/2 c. water and clap the lid on, When water has cooked away, turn chicken pieces and repeat the water treatment. When water has cooked away again, turn down heat, or put in oven to keep hot. Or remove chicken, add a tablespoon or two of the grease and make gravy, if desired.