Fried Chicken

1/4 cup bacon drippings or vegetable shortening
3/4 cup all-purpose flour
3 teaspoons seasoned salt
1 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon pepper
1/4 teaspoon chili powder
1 3 - to 3 1/2 pound fryer chicken, cut up

Wash chicken, pat dry, and set aside. In a brown paper bag or a plastic bag, 
add flour and seasoning; shake well. Place chicken in the bag, a piece at a 
time, and shake to coat. Shake excell flour from each piece and place it on a 
plate. Coat the chicken a second time. In a large cast-iron skillet, over 
medium heat, melt bacon drippings and enough shortening to make 1 inch of 
cooking oil When oil is hot, add chicken and fry until brown on all sides. 
Cover skillet, reduce heat to medium-low, and continue to fry for an additional 
25 to 30 minutes, until the chicken is tender and its juices run clear when 
pierced with a fork. Remove cover from skillet during the last 15 minutes of 
cooking. (6 to 8 servings)




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