Yield: 4 servings

Preparation time: 25 minutes
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1 (2 1/2 pound) cut up chicken (8 pieces)
3/4 teaspoon salt
4 cups vegetable shortening or peanut oil, for frying
3 large eggs
1/2 cup water
2 cups self-rising flour
1 teaspoon pepper

Cooking time: 32 minutes
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In large bowl, sprinkle chicken with salt. Cover and refrigerate 2-3 hours. In 12 inch cast iron skillet, heat shortening or oil on medium until temperature reaches 350 degrees ib deep-fry thermometer. (There should be 3/4 inch hot fat in skillet)
Preheat oven to 200 degrees. Line jelly roll pan with several layers of paper towels. Meanwhile, in pie plate with fork, beat eggs and water in medium bowl, combine flour and pepper. Dip chicken pieces, 1 at a time, in egg mixture, then place in flour mixture turning to coat well. Add half of chicken pieces, skin sides down to hot fat. Cover skillet and cook 5 minutes, turn chicken over and cook covered, 7-9 minutes longer for white meat, 10-12 minutes longer for dark meat, turning pieces occasionally until well browned and crisp on all sides and juices run clear when thickest part is pierced with tip of knife. Transfer chicken to lined jelly roll pan to drain. Keep warm in oven. Repeat with remaining chicken.

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