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with her original Chicken Fried Biscuits"

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Mama has made these biscuits for years and for years I have tried to duplicate them --finally for this Cookbook she shared her secret...They are wonderful when accompanied with your favorite fried Chicken.

1 whole fryer, cut into
Crisco Oil
Wash and dry chicken parts. Marinate in buttermilk 1 hour. Preheat oil in electric skillet, 375 degrees while preparing chicken. (Tip-- heat skillet slightly before pouring in oil). Put 2 cups flour into large brown bag. Place chicken parts which have been coated in buttermilk into bag and shake well. Place in heated oil and sprinkle with salt and pepper. Cover and cook 20 minutes per side. For crispy chicken do not cover. Larger pieces can finish cooking in a 325 degree oven. Cover with foil if you don't wish to have a crisp crust. Note: Removing skin from chicken does get rid of extra fatty layers and some extra calories as well. This buttermilk method allows for a good crisp crust. If you desire a few extra crunchies, add 1/4 cup grits or cracker crumbs to the flour. Salt and pepper the chicken as you begin frying. The salt will help the chicken to bleed and give up some of its own juices--thus making more flavorful biscuits as well as gravy.

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2 cups flour
1 Tbsp. baking powder
1 Tbsp. sugar
1/2 tsp. salt
1-1/4 cups milk
Remove chicken from frying pan (hold in oven to keep warm). Sift dry ingredients together. Stir in milk. Mixture will be gooey. Drop by teaspoonsful into 375 degree or 400 degree oil in skillet in which you have just prepared chicken. All the little crunchies will adhere to these biscuits. Turn once. Each side should be a golden brown. Make sure oil is correct temperature. These biscuits are light and crisp and they do not absorb oil. Drain on paper towels. *This is a favorite summer meal with fresh corn on the cob and a good salad. With fresh strawberries and your favorite homemade ice cream--big city guests will be in for a fantastic country dinner!
Sherrel Jones

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Last Updated 12/1/2001 Janene McGuire

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