Simple crispy fried chicken
Lori N Justin Boyd
1 FRYER CHICKEN WITH SKIN, CUT INTO 8 PIECES PEANUT OIL OR LARD FOR DEEP FRYING 1 TEASPOON SALT 1 CUP ALL PURPOSE FLOUR ¼ TEASPOON PAPRIKA OR CAYENNE PEPPER 1 TEASPOON FRESHLY GROUND BLACK PEPPER
Add the chicken pieces, one at a time, to coat them in the flour mixture.
Lower the chicken into the fat one piece at a time, using tongs.
Make sure the temperature stays between 365° and 375 degrees F and do not crowd the pot.
Fry the chicken pieces until they are golden brown, turning them occasionally. This will take about 20 minutes.
Transfer the done pieces to the wire rack.
Remove any debris from the fat with a slotted spoon and keep frying the other chicken pieces.
Serve hot or warm.