Fried Chicken

I have tried frying chicken several different ways and then saw a show where an old Mississippi sharecropper woman demonstrate the best way to do it. This works! Perfect fried chicken at long last.

1 average chicken, cut into pieces or 3 lbs chicken parts
2 cups AP flour
1 T each salt, pepper, garlic powder, onion powder, paprika
1/8 tsp cayenne if you like some spicen
4 c Crisco or lard (or Peanut Oil if you prefer)

If you really want great chicken, put in a bowl or ziploc with buttermilk and hot sauce and let sit in the fridge overnight.

Whisk together the flour and seasoning. Best method is to put it in a paper bag and shake. Add chicken pieces a few at a time and shake on the flour. Alternate you can put the seasoned flour in a large bowl and dredge the chicken. Just make sure the chicken is fully covered.

In a heavy pot or dutch oven melt the fat and bring to a temp of 350F. Check by tossing in a pinch of flour and when it sizzles, it’s ready.

Put in chicken, skin side up. Fry for six minutes, cover with a lid and cook for two minutes more. Remove lid, turn pieces and cook until the skin is golden.

Check temp, it should be around 165 degrees. nnDo this in batches. Put the finished pieces in a 180F – 200F oven to stay warm while cooking the other pieces.