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MAMMY'S FRIED CHICKEN SERVES 4 to 6 This is my Pennsylvania Dutch grandmother's recipe for Fried Chicken. Adding some water and covering the chicken while it is cooking results in a slightly crisp, but almost gooey texture. The pan juices may be used to make a gravy. I'm sure that Mammy always used lard or shortening for frying. I used to use shortening because lard became difficult to find, but now I use healthier canola oil and the chicken is equally delicious. INGREDIENTS 1 whole chicken, cut into serving pieces Flour for dredging, about 1-1/2 cups Salt and pepper to taste Shortening or canola oil (about 1/2 cup)   Put flour on plate or in bowl; add salt and pepper and combine well. Coat chicken pieces with flour mixture; shake off excess. Meanwhile, heat large frying pan over medium-high. Add enough oil to generously cover the bottom of the pan, about 1/4 inch. Continue to heat until oil is hot, but not smoking. Add chicken pieces, skin side down. Fry on each side until golden brown. Reduce heat to medium. Add a little water to the pan, just enough to slightly cover the bottom. Cover and continue cooking for about 35 minutes, turning pieces several times. The water should evaporate before turning. This allows for additional browning. Add a little water after each turn. When chicken is done, allow any water left in pan to evaporate. Remove chicken from pan, make gravy if desired, and serve. Variation: Brown chicken as above, place in a baking dish and cover. Bake in a preheated 400° F oven for 40-45 minutes. This results in a somewhat drier meat for those who prefer it that way, as my father did.

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SIMILAR OR RELATED RECIPES Southern Fried Chicken Crunchy Fried Chicken Tenders Oven-Fried Chicken Breasts Chicken Croquettes Additional Chicken and Poultry Recipes Additional Pennsylvania Dutch Recipes

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