southern Fried Chicken Recipe
3-4 lbs Chicken parts, I like legs because that's what Mom always made,
plus it's hard to dislike food with it's own handle.
Water, enough to cover the chicken
Kosher salt, enough to make the water taste salty (obviously tasted
before adding the raw chicken.)
Peanut Oil for frying, enough to fill a large cast iron skillet about
half way
3/4 Cup Flour
4 Tbsp Kosher Salt
2 tsp Freshly ground Black Pepper
1 tsp Cayenne
Combine the water with the salt, submerge the chicken and let sit in the
refrigerator for 6-8 hours. This will help make the chicken more tender
and add flavor.
After the time has passed drain the chicken and pat dry with paper
towels.
Place the flour, salt, black pepper, and cayenne in a paper lunch bag.
Mix well. Add the chicken two pieces at a time, shaking to coat well
with the seasoned flour, shake off the excess. When all chicken is
floured, set aside for twenty minutes before frying. This step will help
make the finished product more crisp.
Heat the peanut oil to 360 degrees F. Fry the chicken in batches,
turning often (about every ten minutes) so that it cooks evenly, and
doesn't get too brown too fast. Try to fry equal sized pieces in the
same batch. When the chicken looks close to being done hold it with
tongs and pierce (be careful; the oil will sputter) with a carving fork,
then squeeze to let the juice out. Cook until done. If you're not sure
if it's done, dig into one piece with your tongs, down to the bone to
see if it is cooked through. It should take about 15-20 minutes per
batch. Drain on paper towels or a wire rack.
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