Picnic Chicken Delight
- Yield 8 to 10 servings
- 2 -- young Delmarva chickens, 2 1/2 to 3 lbs. each, cut up
- 1 cup Crisco
- 2-1/2 teaspoon salt
- 1/2 teaspoon onion salt
- 1 cup water
- Dip each piece of salted chicken into flour and onion salt. Place in hot Crisco turning frequently and cook until golden brown – 35 to 40 minutes. Add water and cover pan. Cook over low heat 15 minutes, or until liquid has evaporated, serve from pan or warm platter. Garnish with deviled eggs, olives, parsley.
Note: For picnicking, wrap chicken fryer or serving platter containing chicken in a heavy brown paper bag or several layers of newspaper, and your fried chicken will show up at mealtime appetizingly hot.