Miss Ora's Fried Chicken
Serves: 5
Ellsworth Rath
1 January 1970
Based on User reviews:
48
Spice
45
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 cups
All-Purpose Flour2 tbsps
CornstarchDirections:
1
Season chicken with salt and pepper
2
Cover; chill at least 4 hours or overnight
3
Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag
4
Working in batches, shake chicken in bag to coat well; transfer to a plate
5
Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4"
6
Heat over medium-high heat until thermometer reads 350°F
7
Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side
8
Drain on paper towels and season with salt
9
Season chicken with salt and pepper
10
Cover; chill at least 4 hours or overnight
11
Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag
12
Working in batches, shake chicken in bag to coat well; transfer to a plate
13
Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4"
14
Heat over medium-high heat until thermometer reads 350°F
15
Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side
16
Drain on paper towels and season with salt