Wonderful ladies from the South taught me how to make this Skinless Fried chicken. Actually, Anne and her Mother, Mary, had the patience of saints to thoroughly clean the skin on loads of chicken before they began the recipe. I confess that I am lacking in such patience. I use Mary and Anne’s method of seasoning, flouring and frying the chicken; but I order my chicken skinned. The coating becomes the skin and crust-all in one. While some people will miss the skin, I enjoy knowing that there is no possibility for there to be any skin left unpleasantly unfried. The coating on this Skinless Fried Chicken is always fried, crisp and delicious! Enjoy!
Mary and Anne always made Corn Pudding with their fried chicken. So do I. The sweet candy like Corn Pudding is the perfect accompaniment to the salty seasoning on the chicken. Add some steamed vegetables and you have a wonderful meal.