Grandmother Paul's Fried Chicken

• 3 eggs
• 1/3  cup  water
• 2  cup  self-rising flour
• 1  teaspoon  black pepper
• 1 2 1/2 pound chicken cut into pieces
• peanut oil for frying
• salt and pepper for seasoning chicken

Tip from Paula: My Grandmother Paul always said to season chicken and return it to the refrigerator and let it sit as long as time permits, at least 2 to 3 hours. And always use small chickens.

Beat eggs with water. Add black pepper to self-rising flour. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening, 350 degrees, in a cast iron skillet. Place lid on top of skillet and fry until brown and crisp. Remember that dark meat requires longer cooking time (about 13 to 14 minutes, compared to 8 to 10 minutes for white meat.)

Yields: 4 servings
Prep time: 10 minutes
Inactive prep time: 2-3 hours
Cook time: 8-14 minutes, depending on white or dark meat
Ease of Preparation: moderately easy

Recipe courtesy Grandmother Paula