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This Crispy Dish From The South Is What My Grandma Always Made!

When my kids were younger, I was a stay-at-home mom. My sister lived only about a mile or so from our house, and she had three kids to take care of in her housewife position too.
A lot of the times, our husbands would work 12 to 16 hours a day, so there were plenty of times when we got together for lunch, dinner, and other activities. It was nice to have another adult around, plus our kids loved to play with one another. It gave us a reason to get out of the house, and it kept the little ones entertained for hours which is always a nice break when you have been stuck in the house for any length of time.
One of our favorite things to do was walk down to the town park, which was just a few blocks from my house. We would load the kids up in wagons and strollers and pack a nice lunch and head down there for the day, or at least for a few hours.
Southern fried chicken was one of the main entrees that I would often make and toss in the picnic basket. It was something different than a sandwich or sub for a change. Even if there were just a couple pieces for me and my sister that were left over from dinner, it made the perfect meal.
1 fryer chicken, cut up or your favorite pieces (I use about 4 to 6 bone-in chicken thighs)
2 Tbsp Morton salt
2 c water
1 1/2 to 2 c McArthur milk
1 large egg
1 to 1 1/2 c self-rising flour

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