Tender golden fried chicken, crispy on the outside and juicy on the inside. A favorite of kids and grownups!
Author: Lucy Brewer
1smallchickencut into pieces
2cupsCrisco or peanut oilmay need more
Line a large platter with paper towels or brown paper bags.
Season both sides of chicken with 1 teaspoon each of salt and pepper. Add remaining salt and pepper to the flour in a large bowl and dredge the chicken pieces through the flour, then set chicken aside.
Heat the shortening or oil in a large, deep skillet on medium-high until it sizzles when a drop of water is added. This would be about 375.
Just before adding chicken, dredge each piece through the flour again, shaking slightly to remove excess, then place each piece one at a time in the hot oil. Do not overcrowd the skillet.
Cook, turning about every three minutes until chicken is brown on all sides. This will probably take about ten minutes.
Then cover the skillet, leaving one side open slightly to vent, and turn heat down to medium. Cook another 8-10 minutes, turning occasionally, until chicken is deep, golden brown.
Dark meat may take a little longer and should be 170 when done.
Place chicken pieces on the lined platter and cover with aluminum foil until ready to eat.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.