Jimmy & Rosalynn Carter's Recipes
JIMMY CARTER'S SOUTHERN FRIED CHICKEN
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.
JIMMY CARTER'S PEANUT BUTTER PIE
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.