Georgia Fried Chicken...
rec.food.cooking/Finocchio (1999)

I fry chicken for years since I'm from Georgia. This is the recipe from my grandmother...the skin is very crusty and the meat is very juicy.

1 to 2.1/2 pound chicken pieces (use small or young chicken; with skins
and bones of course)
Lawry's seasoning salt
2 cups self-rising flour
1 tsp. pepper
3 eggs
1/3 cup water
Crisco shortening for frying

Season the chicken pieces well with the seasoning salt. I sometimes use my own blend (salt mixed with some pepper and garlic powder). Then put the chicken pieces in refrigerator and chill for 3 hours. Beat eggs with water.

To just enough self-rising flour to coat all the chicken, add black pepper. Dip seasoned chicken in egg; coat well in flour mixture. Fry in moderately hot shortening (350 degrees) until brown and crisp, about 15 minutes. My grandmother used a Dutch oven for frying but I use my electric fryer (the Daddy brand) with success. Make sure to cover the pot when frying.