1 frying size chicken, 2 to 1 1/2 lbs., cut up
1 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground ginger
1/4 teaspoon garlic powder (optional)
Fat for frying (2/3 Crisco, 1/3 butter' or salad oil and Crisco)
Rinse and pat the chicken dry.
Mix the dry ingredients in a bag. (Brown paper or large plastic ziplock)
Shake a few pieces of chicken at a time in the bag, shake off excess flour.
Heat about 1 inch of fat in a heavy iron frying pan or electric frying pan or small fryer. (Cast Iron works
the best)
When fat is hot enough, lay in the chicken. (Do not crowd the pan)
Cover the chicken and cook until golden brown on one side.
Turn chicken, cover until brown on opposite side.
Remove the top and continue to cook until chicken is a deep rich brown on both sides.
Reduce the heat and slowly cook the chicken until it is fork tender, turning it once or twice.
When done, place on paper towel to drain fat off.
Place in paperlined pan and keep in oven until all chicken is cooked.
