This is the basic recipe I've used all of my life. It's also the one my Momma used. And her Momma before that. And...Need I say more? I like to salt and pepper the chicken for an hour or more before coating it, and I let the chicken 'set up' after coating (let it rest for 20 minutes or so, in a single layer, before frying--the coating will stick better). I use a bit more salt and pepper than is called for here, and I often add a tablespoon or two of cornstarch to the flour (it makes for a crispier coating that lasts), but it's still the same basic recipe. You can fool around with it, add your own combination of spices (in her later years, Mom liked turmeric and sometimes cumin), and I've played around with it, too. Eventually, I just start craving this recipe. In fact,I'm cooking it right now:)
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This is the basic recipe I've used all of my life. It's also the one my Momma used. And her...