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Fried Chicken

1 1/2 to 2-pound chicken, cut into serving pieces
1 1/2 cups flour
2 tablespoons salt
1/2 teaspoon pepper
Butter
Shortening

In a shallow bowl, combine flour, salt and pepper. In a large
heavy skillet, combine equal portions of butter and shortening.
when butter and shortening are melted, fat should be 1/4-inch deep.
Heat until a drop of water sizzles when it is flipped into the hot
fat. Dredge chicken pieces with seasoned flour and place in skillet;
take care not to crowd the pieces. Brown until chicken is the
color of honey oak on one side; then turn and brown the other side.
Brown meaty pieces first. Allow 20 to 30 minutes to brown chicken
on both sides. Cover. Cook on low 30 minutes or until chicken is
tender. For crispy chicken, remove cover and increase heat last
10 minutes of cooking time; turn chicken as necessary to prevent
over-browning. Serves 3 or 4.

Note: Chicken may be held an additional 15-20 minutes on a rack
in a 200 F oven before serving.

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