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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    " It was excellent "
    greentreefrogs ate it and said...
    This is really NICE.."FIVE FORKS"
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