2 young Delmarva chickens, 2 1/2 to 3 lbs. each, cut up 1 cup Crisco 2 1/2 teaspoons salt 1/2 teaspoon onion salt 1 cup water
Dip each piece of salted chicken into flour and onion salt. Place in hot Crisco turning frequently and cook until golden brown - 35 to 40 minutes. Add water and cover pan. Cook over low heat 15 minutes, or until liquid has evaporated, serve from pan or warm platter. Garnish with deviled eggs, olives, parsley. Serves 8 to 10.
Note: For picnicking, wrap chicken fryer or serving platter containing chicken in a heavy brown paper bag or several layers of newspaper, and your fried chicken will show up at mealtime appetizingly hot.
