- 6
Ingredients
- 12 Chicken pieces - skin on
- Seasoned Salt
- 1 c Flour
- Salt
- Pepper
- 6-8 c Crisco
- 1/2 c. bacon grease
Preparation
Step 1
Heat Crisco and bacon greasein an electric skillet or on stove top.
Rinse chicken pieces. Sprinkle each piece of chicken on all sides with salt and pepper.
Place flour in shallow dish. Drag chicken pieces through flour, covering all sides with flour and shaking off excess flour.
Place chicken pieces in heated grease. Sprinkle with seasoned salt. Cook 15 minutes, then flip chicken and sprinkle top side with seasoned salt. Cook second side 15 minutes.
Remove chicken from oil. Remove oil from skillet, using a metal strainer to catch the chicken drippings from the oil as you place grease into container; retain strained material for gravy. Add water to skillet. Lay a rack across the top of the skillet and place back onto heat on medium high.
Place chicken onto rack, piling on top to fit. Place domed lid over chicken to allow it to steam for 30 minutes (check water often to be sure it has not evaporated and is still creating steam).
After 30 minutes, remove lid and allow chicken to steam without the lid for an additional 15 minutes.
Gravy:
Add strained material to left over water in skillet; add milk and flour to create chicken gravy. Season with salt and pepper to taste.