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Fried Chicken


Fried chicken was once called Gospel Bird. It was called that because it was most often served on Sundays, once a week.


  • 1 (2 to 3 pound) fryer, cut into pieces
  • Vegetable oil (for frying)
  • Salt
  • Pepper
  • 3/4 cup flour


  1. Wash chicken and let it drain well. Put enough vegetable oil in a large skillet to a depth of 1-inch. Heat oil on medium high setting.
  2. Salt chicken liberally. Pepper to taste.
  3. Put flour in a bag and shake each piece of chicken individually to coat well.
  4. When oil is hot, place chicken in skillet; don't crowd pieces. Cook on one side until light brown, about 15 to 20 minutes.
  5. Lower heat to simmer and cover. Cook covered 5 to 7 minutes. Return heat to medium-high and finish.


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