Simple and easy Fried Chicken recipe
- 2-1/2 to 3 pounds of broiler-fryer chicken cut, cleaned and dried
- 1 cup all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- vegetable oil
- brown paper or plastic bag
- black iron cast skillet or heavy bottom skillet
- paper towels
- Mix dry ingredients in brown paper or plastic bag. Drop 1 or 2 pieces of chicken into bag at a time and shake until meat is coated. Continue until all chicken is coated with your flour and seasoning mixture. Set chicken aside for cooking.
- Over high-heat, heat about 1-1/2 inch of vegetable oil in a black cast iron skillet. Skillet is ready to cook when a drop of water added to grease snaps, crack or pops. Add chicken to skillet in a single layer, don't overcrowd. Unless you have a large skillet you'll have to do to batches.
- Reduce heat to medium and cook uncovered until meat is browned on both sides. Throughout cooking turn meat using tongs to avoid burning. As a general rule, cook chicken for about 15 minutes on each side and wings and legs takes he least amount of time to cook. Before serving allow chicken to drain on paper towels.
- Select a fresh young broiler-fryer whole chicken
- Have the butcher cut chicken into 8 pieces (2 breast, 2 legs, 2 highs, and 2 wings). Or learn to cut up a chicken, it is really easy to do!
- Rinse chicken under running cold water and remove any visible fat
- Pat chicken dry with paper towels