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This is your basic, delicious fried chicken.

• 3 pounds frying chicken pieces
• 1-1/2 to 2 cups Crisco (or other vegetable shortening)
• 1 cup all-purpose flour
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon freshly ground black pepper (or to taste)

Wash chicken pieces in cool water and drain (don't dry or flour mixture won't adhere). Melt shortening in a heavy skillet over high heat. While the shortening is melting, mix the flour, salt and pepper. Using either the paper bag or shallow dish method, coat the chicken pieces in the flour mixture, shake off the excess, and place in a single layer on a sheet of waxed paper. (Note: If desired, chicken pieces can be coated a second time in the flour mixture before frying.)

When the melted shortening reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet. Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.

Reduce heat to medium, and cover the pan. Cook for 25 minutes, and remove the cover. Cook, uncovered, for 5 minutes.

Remove the chicken pieces, and drain on paper towels. Serve hot with Cream Gravy, or refrigerate and take with you on a picnic.

For a related article, see Perfect Fried Chicken.