3 lbs. thawed, chicken breasts with skin (can use a fryer, thighs, legs or wings, too)
1 c. heavy cream
2 T. water
2 c. flour
1 t. salt
1/4 t. pepper
1/2 t. paprika
1 c. bacon fat (from about 1 lb. cooked bacon–great with fresh green beans)
1 c. Crisco
1 T. butter
Shake 1/2 t. salt and 1/8 t. pepper evenly over chicken in a 13 X 9 inch baking dish. Let sit for about 20 minutes. In a large bowl, mix cream, eggs, and water–mix thoroughly. Pour mixture over chicken. Refrigerate for one hour. In a large bowl, mix flour, paprika, 1/2 t. salt and 1/8 t. pepper Roll chicken in flour, covering completely. Set aside in another 13 X 9 inch baking dish.
How to Fry Chicken, perfectly every time!
On medium high heat in a large frying pan, melt butter, Crisco and bacon fat. Let heat for about 5 minutes. Place chicken, two at a time, in the hot oil. Turn after about 7 1/2 minutes on each side. Chicken should be golden brown and cooked through until it is white and flaky.