Ingredients Jump to Instructions ↓

  1. 1 good heavy frying pan with a removable lid if possible or an electric fryer that is thermostatically controlled. If using the heavy frying pan, a good cooking thermometer is helpful. Tongs to turn the chicken with. Preparation stage:

  2. 1 chicken fryer - weighing not more than

  3. 2 3/4 to 3 pounds if possible. Cut up "Country Style" also is preferred. Select pieces of chicken may be used.

  4. 1 and 1/2 quarts water

  5. 2 - 3 Tablespoons Baking Soda

  6. 3 or more teaspoons table salt Frying Stage: Approximately

  7. 2 cups self-rising flour (prefer Martha White or White Lily)

  8. 2 teaspoons table salt

  9. 1/4 teaspoons black (or white) pepper

  10. 1/4 teaspoons good brand of paprika

  11. 2 cups fresh Wesson or Peanut Oil (has a higher burning point)

Instructions Jump to Ingredients ↑

  1. Preparation : Fresh, cut-up, frying chicken pieces should be rinsed thoroughly in cold water. Remove any excess fat if the fryer is a large one. Also, remove the lytes / lungs down the inside of the breast or back if not removed at the market. Place the chicken pieces in water to which the baking soda has been added and dissolved. Let soak in the refrigerator about 15 - 20 minutes. Remove rinse well with clear water and drain. This step will freshen and "sweeten" the chicken removing the "barn-yard" taste. Place the chicken in cold water -- enough to cover the chicken to which you have added the salt. Cover with lid or plastic wrap. Soak in the refrigerator for several hours or overnight if possible. When ready to fry the chicken, remove from the refrigerator and drain well in a colander. Salt and pepper chicken again. Place flour in a pan and add salt and pepper to the flour along with some optional paprika if desired. Thoroughly coat each piece of chicken and place in a baking pan. Place each piece where it will not touch the other if possible. Heat frying pan until HOT. Put fresh oil in the frying pan. Heat to about 375 degrees fahrenheit. Pick up each piece of chicken and coat it thoroughly with flour for the SECOND time. Shake lightly to remove only very excess flour. Place gently in the hot oil. When the pan is full, but not crowded, gently lift each piece with a cooking tong to allow oil to flow under it momentarily. (Don't turn the chicken at this stage.) This step will help prevent the coating from sticking to the pan. REDUCE HEAT TO 350 DEGREES, cover but leave the lid cracked. This will allow steam to escape. Chicken will be done after about 8-10 minutes frying time on each side. Do NOT fry chicken beyond the stage where you can HEAR it frying. If you do, it will burn! When done, quickly remove the chicken from the pan, drain the chicken pieces on paper towels or rack. Serve hot or cold. ENJOY!


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