This Perfect Fried Chicken Recipe can be varied by adding paprika or dry mustard and thyme to the flour mixture before frying.
Perfect Fried Chicken Recipe
1 broiler-fryer, cut into serving pieces
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
Rinse chicken pieces with cool water; set aside.
In plastic or paper bag, mix flour with salt and pepper. Drop 2 to 3 pieces of chicken at a time into bag with flour mixture; shake to coat well.
Meanwhile, heat lard in skillet over medium heat and 2 inches deep, or until drop of water sizzles when added (340°F if using electric skillet). Place chicken, skin-side down, in pan. Cook and turn pieces to brown evenly on all sides. Reduce heat to medium-low and cook, covered, until juices run clear and meat is tender, about 30 minutes, or until fork can be inserted into chicken with ease. Drain on paper towels. Yields 6 servings.
Cook’s Tips: To vary recipe, add 1 teaspoon paprika to flour mixture; or 1 teaspoon each dry mustard and thyme; or 1/2 teaspoon dried leaf thyme, tarragon, basil or poultry seasoning.
For extra-crispy chicken, dip each chicken piece in buttermilk, evaporated milk or slightly beaten egg mixed with milk before coating with seasoned flour. Fine dry bread crumbs, pancake mix or cracker crumbs also may be used.
For picnics, cool chicken completely in refrigerator before event.