Karla's StoryMy girls have always liked my fried chicken. My Mom taught me how to fry it this way when I first started cooking years ago. It's really juicy and delicious hot, and just as delicious cold.
One time when we went camping, I fried up a lot of chicken and took it for our first night's meal. Ever since then I had to bring it every time we went camping.
chicken pieces of your preference.
flour for dredging
crisco shortening or vegetable oil for frying
salt & pepper
3Place chicken on a platter and season with onion powder and a small amount of some more garlic powder, salt and pepper.
4In a heavy skillet on medium heat melt shortening or you can use vegetable oil. You should have about 1/2" of oil in your pan.
5Once the oil has gotten hot, add your chicken pieces - meaty side down first. Don't over crowd the pan. You may have to cook in batches if you're cooking a lot of chicken.
6Cover tightly and fry the chicken until golden brown (about 5 minutes.) Turn over, lightly sprinkling with more salt.
7Cook each side until all sides are nice and crispy. I prop the pieces up to get all the sides crisp. Frying about 5 minutes each side.
8Re-cover every time you turn the chicken, but leave the lid ajar so the steam can escape; you don't want your skin getting soft.
9If you're cooking in batches, put the cooked pieces in an warm oven to keep hot while you're cooking the second batch.
10The amount of seasonings are an estimate because I just generously sprinkle it on each piece. Keep an eye on your chicken and keep turning each piece over so they don't burn.