Fried Chicken
Serves: 2
Lilian Bahringer
1 January 1970
Based on User reviews:
44
Spice
50
Sweetness
45
Sourness
41
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
In a bowl, combine the ingredients for the marinade
3
Lightly season the chicken pieces with salt and pepper and place them in the bowl with the marinade
4
Cover with plastic wrap and refrigerate for 2 to 12 hours
5
In a large paper bag, combine the ingredients for the breading mixture
6
(My mother insists this gives extra flavor and I agree
7
) Put the chicken parts, a few at a time, in the bag and shake until they are well coated with the mixture
8
Place the breaded chicken on a rack with a baking sheet
9
When all of the pieces are breaded, refrigerate them for 15 minutes
10
In a large cast iron (or regular skillet), melt the shortening over low heat
11
Heat until shortening reaches 350 degrees F
12
Test 1 piece first
13
The oil should bubble and react as you add the first piece
14
Use a pair of heat-resistant tongs to gently place the chicken pieces, skin side down, in a single layer in the skillet over medium heat
15
Cook, undisturbed, 5 to 8 minutes, or until you can see the underside of the chicken browning
16
Remove the skillet from the heat and gently turn the pieces on their second side
17
Cook for an additional 10 minutes
18
When the chicken is cooked through, remove it and transfer it to a rack
19
Immediately season it (while it is still hot) with salt
20
Serve immediately or keep in a warm oven until ready to serve