Description
Just like my gramma used to make.
Ingredients
Scale
- 1 (3 lbs) whole fryer chicken, broken down into 8 pieces
- 1 1/2 C self-rising flour
- 1 tbsp cracked black pepper
- 3 1/2 tsp Lawry’s seasoned salt, divided*
- 1/2 tsp freshly ground black pepper
- 2 C Butter Flavor Crisco vegetable shortening
Instructions
- Lay your chicken pieces out on a baking sheet or another large surface. Season with one teaspoon of seasoned salt, then flip the pieces over and season the other side with another teaspoon. Feel free to increase the salt if the pieces look a bit bare, or if you just want to. Cover the bowl and allow it to rest at room temperature while you set up everything else.
- In another mixing bowl whisk together the remaining seasoned salt with the flour and pepper. Place a wire rack over a baking sheet and preheat your oven to warm or to its lowest temperature.
- Dredge the chicken one piece at a time in the seasoned flour. Roll it around and press the flour into the skin, then transfer the floured chicken to a plate to rest.
- Place a large (at least 10″) heavy skillet over medium-low heat and add the Crisco. The oil level should come just under halfway up the side of the pan when it’s melted. When the shortening has melted increase the heat to medium and continue preheating until it reaches 330°F on a thermometer. Refer to the post above the recipe if you’re not using a thermometer but are wary of knowing when the Crisco is ready to fry.
- Once the oil has reached the desired temperature add the chicken, starting with the legs and thighs in the center of the skillet, then the breast and wings along the edge. Do not crowd the pan – fry the chicken in two batches if needed. The oil should bubble, but not violently. Keep an eye on the temperature and adjust the burner as needed to maintain.
- Fry the chicken on the first side for 7 minutes, then flip the pieces over. Place a lid across the top of the skillet, leaving about an inch uncovered to allow steam to escape.
- Fry on the opposite side for 7 minutes, then remove the lid and continue frying for another 10-12 minutes, until the chicken is cooked through and golden brown, turning occasionally if desired. Internally the pieces should read at least 165°F.
- Remove the chicken with tongs or a spider strainer, carefully so you don’t disturb the skin too much, and transfer to the wire rack to drain. Dassit! Enjoy!
Notes
- Add a tablespoon of paprika to the flour dredge for a deeper color to the finished chicken.
- Frying novice? Read the post above the recipe for all my advice.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
