Phyllis’s Fried Chicken

Soak the cut up chicken in salted water for a few hours before you start frying.

• Into a brown paper bag put a few cups of flour, salt, plenty of pepper. (I add a teaspoon or two of garlic powder for another layer of flavor.)
• Put a pan with an inch or so of vegetable oil on to heat.
• Take the chicken out of the water, one piece at a time, shake off the water and drop into the sack of flour. When you have three or four pieces in the bag, shake it up and carefully place in the heated oil.
• Cover with a lid and fry until almost done, then remove the lid and turn up the heat just a little to get the chicken crispy brown.
• Turn the heat back down as you start your next pan of chicken.

Warning: Don’t get the oil too hot in the beginning. The chicken will get done on the outside and stay uncooked in the  middle. Nobody likes that!