Fried Chicken

• 3 (2 to 3 lb.) ready to cook frying chickens
• 1 c. shortening or combination of shortening and butter
• 2/3 c. flour
• 2 eggs
• 1/2 c. milk
• 2 c. fine dry bread crumbs
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. poultry seasoning
• 1/2 c. hot water
• 2 large onions, sliced thin

1. Dip chicken first into flour, coating well, then into eggs, which have been beaten slightly and diluted with the milk, then into crumbs.
2. Coat well and shake off excess.
3. Preheat frypan to 360u0b0.
4. Add fat.
5. Place cover in spatter shield position.
6. Brown chicken without overcrowding, turning all sides to brown.
7. Remove browned pieces to a pie pan.
8. Scrape out breading particles and add more shortening before browning next batch.
9. When all pieces are browned, place chicken in frypan; sprinkle evenly with salt, pepper and poultry seasoning.
10. Add water and scatter onions over chicken.
11. Cover; open vent.
12. Reduce heat.
13. Simmer until chicken is very tender.
14. Remove chicken to heated platter.
15. Serves 10 to 12.

chickens, shortening, flour, eggs, milk, bread crumbs, salt, pepper, poultry seasoning, hot water, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1021846 (may not work)