You should always season your chicken and return it to the refrigerator and let it sit as long as time permits, as least 2 or 3 hours.  However, time does not always permit so here is a recipe that is good at those times.  I like a lot of black pepper on my fried chicken. This particular version of fried chicken also include a crusted breading with lots of pepper and paprika.

Ingredients

1 chicken, cut into pieces

   salt and black pepper for seasoning chicken

   Crisco shortening

3  eggs

⅓ cup milk

2  cups self-rising flour

1  Tablespoon black pepper

1  Tablespoon sweet paprika

Cooking Method

Heat the shortening in a cast iron skillet or other skillet you prefer to 350° F.

Beat the eggs with the water in a small bowl.

In a zip lock or other kitchen bag, season flour with the pepper and paprika.

Dip the chicken pieces in the egg mixture and place them in the bag a couple at time to coat with the flour mixture.

Add the chicken to the hot shortening and do not touch the sides of the chicken.  Cook in batches if necessary.  Cook the white meat 5 minutes on one side and then turn for another 5 minutes.  Cook the dark meat 8 minutes on one side and turn then cook 7 minutes on the other.

Place cooked chicken pieces on paper towels to drain.