Mr. Big Food winged it– this was the oven fried, I think he drizzled melted butter over it before putting in the oven. Good stuff!
CLASSIC SKILLET FRIED CHICKEN AND VARIATIONS
- ¾ C flour
- 1 tsp salt
- ¼ tsp pepper
- 2 ½ -3 lb frying chicken cut up
- ½ C shortening or oil
- Combine flour, salt, and pepper in a paper or plastic bag. Add a few pieces of chicken at a time and shake to coat. Heat shortening or oil to 365o in electric skillet or over medium-high heat in large, heavy skillet. Fry chicken 30-40 minutes without lowering heat, turning once for even browning. Drain on paper towels.
FOR THICKER CRUST Increase flour in basic recipe to 1 ½ C. Shake damp chicken in seasoned flour, place pieces on wax paper, and let stand 5-20 minutes before frying. SPICY FRIED CHICKEN Increase pepper in basic recipe to ½ tsp and combine with ½ tsp poultry seasoning, ½ tsp paprika, ½ tsp cayenne pepper, and ¼ tsp dry mustard. Rub mixture on chicken pieces before dredging in seasoned flour. Replace the 1 tsp salt in the seasoned flour mix in basic recipe with 2 ¼ tsp garlic salt, ¼ tsp salt, and ¼ tsp celery salt. Combine with flour and proceed as directed.