Grandma Pauline Kings Southern Fried Chicken
"The chicken that KFC. doesn't want anybody to find out about! "Truly finger licking good"! My whole family loves this chicken, it's easy and very affordable!"
photo by 1ChefJeff
- Ready In:
- 35mins
- Ingredients:
- 8
- Yields:
-
8 pieces
- Serves:
- 4-6
ingredients
- 8 chicken pieces, with skin
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon ground black pepper
- 1⁄4 teaspoon onion powder
- 1 pinch ground red pepper
- 1 pinch allspice
- 2 cups flour
- 2 tablespoons canola oil
directions
- Put chicken pieces in a large bowl; add salt, black and red pepper, onion powder, and allspice. Toss chicken pieces in bowl until spices are distributed equally.
- Put flour in a medium-size bowl and roll each chicken piece until coated evenly.
- On medium heat in a large non-stick frying pan, bring canola oil up to temperature.
- Add chicken pieces one at a time, skin side down. Lightly sprinkle each side with onion powder and black pepper. Reduce heat to low to medium-low and cover with lid. Turn chicken pieces every 10 minutes for 30- 40 minutes. Chicken is done when both sides are golden brown and slightly crispy.
- Use a collander on a high rim plate to serve chicken on, allowing excess oil to drip free of the chicken as it cools to preserve crispiness.
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Reviews
-
great chicken recipe, our family is well satisfied!
RECIPE SUBMITTED BY
I was raised up in the restaurant business, My father co-owned and co-managed a independent restaurant called "The Elms Restaurant and Cafeteria" in Erwin, TN . I was born in 1965,
and the restaurant was built in 1967. At the age of 12, I was busting tables and by age 16, I was short order cooking. The Elms was sold in 1990 and life as we knew it changed, but I still love to cook,and explore new recipes and combinations.
