Crispy Southern-Fried Chicken
From mountainmama 15 years agoIngredients
- 4 1/2-pound broiler-fryer chicken, cut into eighths shopping list
- 1 1/2 teaspoons salt shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 cup all-purpose flour shopping list
- 2 cups vegetable oil or solid vegetable shortening, melted shopping list
How to make it
- 1. Rinse chicken and pat dry. Season with 1/2 teaspoon each salt and pepper. In a bowl, mix the flour and 1 teaspoon salt. Coat chicken pieces well with the flour; shake off excess. Transfer to a plate.
- 2. Heat the oil in a large deep skillet (preferably cast-iron) over medium heat until hot but not smoking. Cook chicken, skin side down, in batches, making sure not to overcrowd the skillet. Cover; cook for 10 minutes.
- 3. Turn chicken pieces with tongs. Cover; cook 5 minutes longer. Uncover and cook for 20 minutes longer, turning the chicken pieces occasionally, until the juices run clear when the chicken is pierced with a knife. Transfer to a plate lined with paper towels to drain.
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The Rating
Reviewed by 5 people-
This is really NICE.."FIVE FORKS"
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