Fried chicken certainly isn't healthy. But when you do it, you need to do it "up" right. Perfect for a spring picnic, a potluck or Sunday dinner, summer parties or just anytime you want it, fried chicken is certainly a treat!
Southern fried chicken
- 1 (2-1/2 to 3 pound) chicken fryer, cut into pieces
- Salt and pepper for seasoning (amount is to your taste, about 2 teaspoons each)
- Crisco for frying
- 2 cups self-rising flour
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- For the chicken, place the pieces in a large bowl and sprinkle with salt and pepper. Cover and place in the refrigerator for at least 5 hours. Overnight is best.
- Heat Crisco in a deep cast iron skillet or a frying pan to 375 degrees F. (To check to see if your oil is hot enough, carefully sprinkle in a pinch of flour. If it sizzles, then you are ready to fry!)
- Mix the flour, black pepper and the cayenne pepper together in a pie plate.
- Using tongs, place each piece of chicken into the flour mixture, and then shake off any excess flour.
- Add the chicken to the hot oil and fry until crispy. The darker pieces of meat will require longer to fry, about 15 minutes each, where the white pieces will cook in about 10 to 12 minutes.
- Place on paper towel-lined plates and serve hot or at room temperature. Either way, this chicken will be delicious!