Shelley’s Fried Chicken
2 teaspoons Accent
1 teaspoon Lawrey seasoned salt
1 teaspoon salt
1 teaspoon pepper

Rinse chicken (3-4 lbs.) in cold water. Shake off excess water. Coat
with spices on all sides and allow to set for 45 to 60 minutes in the
fridge or somewhere cool. When ready, coat chicken with flour. I put
mine in a paper bag or a tupperware container and shake. Fry at 350-375
for 20 minutes, turn and cook for an additional 15 to 20 minutes depending
on the size of the chicken piece

Submitted by:  Shelley Bengtson.