1 fryer or 2 ½ pounds of chicken Cooking oil
Salt and Pepper Butter(optional)
2 tablespoons of buttermilk
Season the chicken to taste with salt and pepper or favorite seasoning.
Beat egg and add milk. Dip the salted chicken pieces in the mixture, completely coating. Dredge in the mixture of flour with added seasoning.
Heat the oil to 300 degrees and deep fry. Be sure the chicken is always covered in oil. If you add a little butter for flavor, be sure it doesn’t burn.
Fry until golden brown and blot on paper towels.
Oven: 325 degrees for 45 minutes Yield: one 9 inch pie
1 cup of brown sugar ¼ teaspoon salt
2 Tablespoons of flour 2 teaspoons of vanilla extract
2 Tablespoons butter 2 cups of chopped pecans
1 cup light corn syrup 1 (9 inch) unbaked pie shell
3 eggs beaten
Allow butter to soften. Mix sugar and flour and then cream butter with this mixture. Add corn syrup and beaten eggs. Beat with a mixer until frothy.
Add salt, vanilla, and pecans. Pour into unbaked pie shell. Bake for 45 minutes at 325 degrees. The pecan taste is fantastic.
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