Jimmy & Rosalynn Carter's Recipes


2 quarts vegetable shortening
3 whole frying chicken (2-1/2 lbs ea)
2 cups flour
2 tablespoons white cornmeal
2 tablespoons salt
2 teaspoons fresh ground white pepper

In a large, well-seasoned cast-iron skillet, heat shortening to 375. Wash chickens and dry well. Cut each into 8 serving pieces.

In a large mixing bowl, combine flour with cornmeal, salt, and pepper; dredge chicken and set on paper towels. Fry chicken in hot oil, turning to brown evenly on all sides. (This will take from 10-12 minutes; white meat will cook faster than dark meat.)

As each pieces becomes golden brown and tender, transfer to paper towels to drain. Keep chicken hot until serving in a preheated 350 oven; set well drained pieces on an ovenproof serving platter on middle shelf of oven with the door slight ajar. For cold fried chicken allow to cool, then wrap tightly and refrigerate overnight. Serves 6.


6 ounces cream cheese
3/4 cup confectioners’ sugar
1/2 cup peanut butter
2 tablespoons milk
1 (8 ounce) carton Cool Whip
1 baked graham cracker crust

Beat cream cheese and sugar together. Add peanut butter and milk. Fold in Cool Whip. Pour into baked graham cracker crust and chill for several hours. Serve with additional whipped topping, it desired.