PEARL’S EASY SOUTHERN FRIED CHICKEN

PEARL’S EASY SOUTHERN FRIED CHICKEN

Ingredients:
Chicken for frying (This can be one cut up fryer, or a 10-lb bag of leg quarters.)
Flour
Salt
Black Pepper
Oil
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Directions:
Fill a large frying pan about half full of oil. (I use a huge old cast iron one, since I usually
have to cook lots of fried chicken at one time. Everyone I know loves fried chicken!)
Wash your chicken pieces, salt and pepper each, then coat with flour. (It takes a little
more salt than you would think, so don’t just give it a tiny sprinkle. This isn’t exactly
healthy cooking any ways.) When your oil is goodand hot, carefully place each piece of
chicken in the pan. The oil should be up at least half the height of the chicken. (This can
also be deep fried if you prefer.) Once you’ve added as many pieces as fit without
touching each other, lower your heat justa little, and fry chicken on each side until golden
brown and well done inside. Cooking time will vary depending on the size of the chicken
pieces and the temperature of the oil.
When done, place chicken on pan lined with brown paper bags with a few paper towels
on top of the bags. Sever warm or cold. (If you want gravy, pour out most of the oil from
the pan, making sure not to pour out the drippings in the bottom from frying all of that
chicken. Add in some flour and brown over high heat, stirring without taking a break.
Once the flour is brown—not black—add cold water, salt, pepper, chicken bouillon, and
what other seasonings you like. Serve over rice or mashed potatoes.)
Author’s Bio:
Charlotte Dillon was born in Louisiana. As a child she feared bedtime, when the
lights were turned out and her room settled into darkness. There was a way not to notice
the slow movement that she could swear was near her closet, or the soft breaths that she
could almost hear under her bed—make up a story. Each night, while she waited for sleep
to come, she invented characters, designed worlds, and slipped away from the darkness
and her childish fears.
As an adult, Charlotte still makes up bedtime tales, but now she has a perfect
place to share those adventures, in her books. She spends her days as a freelance writer,
and evenings and weekends working on her tales of heroes, horses, and the kind of
romance that dreams are made of.
To learn more about Charlotte, visit her website at:
Or send a message to:
dillon@i-55.com.
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CORNED BEEF BRISKET
Setting the Scene:
In ARRANGED IN HEAVEN (Berkley, ), the ghost of
Gayla’s mother joins her in the kitchen as she fixes tomato soup and grilled cheese
sandwiches for Dr. Dan Newman, who has come to her place after a rough case in the
operating room. The matchmaking ghost is appalled! She has to talk to Gayla, remind her
the way to a man’s heart is through his stomach.
Excerpt from ARRANGED IN HEAVEN:
“B-but you’re dead.”
I’m still watching you, baby. You’ve made me proud. I like your young man,
from what I’ve seen of him.”
“Why can’t I see you?” Gayla thought she heard her mother choke back tears.
“It’s a miracle that you can hear me. I’m only supposed to be able to look at you,
not talk with you. I’m glad, though. I always wanted to tell you I was sorry for letting you
down when you needed me most.”
It was Gayla’s turn to cry. With the back of her hand she brushed tears from her
cheeks. “I let you down, Mom. I needed to say I’m sorry, too.”
“Oh, Gayla. If only . . .”
“I’m okay, Mom. Really.” Gayla heard a sizzling sound from the stove. “Oh, no!
I’m burning the soup.”
“You’ll never get Danny to propose if you feed him out of a can,” her mother told
her, scolding in the gentle way Gayla remembered so well. “You should make him a
brisket, the way I taught you. With potatoes and carrots. And cheesecake for dessert.”
Corned Beef Brisket