Southern Fried Chicken

Southern Fried Chicken

Whip up a new dish for your family with the Herald-Guide’s Recipe of the Week.

Ingredients:

• 3 to 4 lbs. chicken parts
  water, enough to cover the chicken
  Kosher salt, enough to make the water taste salty
  Peanut oil for frying, enough to fill a large cast iron skillet about half way
  3/4 cup flour
  4 tbsp. kosher salt
  2 tsp. freshly ground black pepper
  1 tsp. cayenne

Directions:

1. Combine the water with the salt, submerge the chicken and let sit in the refrigerator for 6 to 8 hours.

2. This will help make the chicken more tender and add flavor.

3. After the time has passed drain the chicken and pat dry with paper towels.

4. Place the flour, salt, black pepper and cayenne in a paper or plastic bag or container. Mix well.

5. Add the chicken two pieces at a time, shaking to coat well with the seasoned flour, shake off the excess.

6. When all chicken is floured, set aside for twenty minutes before frying. This step will help make the finished product more crisp.

7. Heat the peanut oil to 360 degrees F. Fry the chicken in batches, turning often (about every ten minutes) so that it cooks evenly, and doesn’t get too brown too fast. Try to fry equal sized pieces in the same batch.

8. When the chicken looks close to being done hold it with tongs and pierce (be careful, the oil will sputter) with a carving fork, then squeeze to let any blood out.

9. Cook until done. If you’re not sure if it’s done, dig into one piece with your tongs, down to the bone to see if it is cooked through.

10. It should take about 15 to 20 minutes per batch. Drain on paper towels or a wire rack.