Real Southern Deep-Fried Chicken Recipe:
1 fryer chicken (2-1/2 to 3 pounds), cut into 8 to 10 pieces, with skin
Lard or peanut oil for deep-frying
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper or paprika
1. Wash the chicken inside and out with cold water, drain it well, and pat it completely dry. (If the chicken is freshly butchered, you can soak it for up to 2 hours in ice water to help draw the blood out.) Put enough lard in a large heavy pot to totally cover the chicken pieces (they should float in the fat). Place the pot over medium-high heat, and heat it to 370 degrees. Place a wire rack on a baking sheet and set it aside.
2. Combine the flour, salt, black pepper, and cayenne in a heavy paper bag and shake to mix. Add the chicken pieces one at a time, shaking to coat.
3. When the fat reaches 370 degrees, use tongs to lower the chicken into the fat, one piece at a time. Do not crowd the pot, and keep the temperature between 365 and 375 degrees. Fry the chicken until it is golden brown and tender, turning the pieces, if necessary, so they brown evenly, about 20 minutes. As they are done, transfer the pieces to the wire rack. Use a slotted spoon or a wire mesh strainer to remove any debris from the fat then continue frying the rest of the chicken. Serve hot, warm, or at room temperature.
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