Fried Chicken
1 whole chicken, cut for frying (8 pieces or so)
1 1/2 c self rising flour
1/2 t salt
1 t black pepper
*optional: cayenne, sage, accent, paprika, garlic powder, onion powder
oil for frying
Soak the chicken pieces in salt water for 15 minutes. Drain. Mix the seasonings with the flour - you really only need salt, pepper and flour, but can add a few other spices too. Just don't get too heavy handed with them. 1/4 teaspoon is a good starting point for adding extra's and increasing from there.
Coat the chicken and let it set for about 15-30 minutes if you have time. This helps the coating stay on through frying. Heat about 1 1/2 cups oil or shortening in a pan over medium high. It's important the oil is not too hot! The trick is to have the oil be hot enough to sizzle a bit when the chicken is lowered into the pan, but not enough for the oil to splatter and jump all over the place. If it's too hot remove the pan from the heat, let it cool down a bit and then add your chicken. Cook half the time, turn, cook the other half. Turning again if necessary.
The chicken will take about 20-30 minutes to cook completely. It should be golden brown and done all the way through. Drain for a few minutes and serve.
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| Floured and ready to cook |
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| Slow and steady wins the race |
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| About 5-8 more minutes to go to a nice deep golden brown |
