Simple crispy fried chicken
Lori N Justin Boyd
Featured Pinch Tips Video
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
1Heat oil to 350/375 depending on light or dark meat. Dark meat takes a little longer. (Always check with a quality meat thermometer or simply stick a fork in it, if juices run clear...were good!)
2Mix together the salt, black pepper, flour and paprika in a bag and shake to mix.
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.
3Quick tip I learned from Paula deen, cut a wege of raw carrot to put in your oil, to attract any small black deris pieces from frying!! Keeps your chicken from attracting them, Enjoy!