Recipe by Robb
There's only one right way to fry chicken and that's in a skillet, one with a tight-fitting lid. Forget soaking chicken pieces first in milk, buttermilk, lemon juice or vinegar and forget dipping chicken in beaten egg and then coating it with bread, cracker or cereal crumbs. many delicious chicken dishes are made with lots of other seasonings and coatings, but they should not be mistaken for "REAL" FRIED CHICKEN
Top Review by Peg
Only comment I have is "DO NOT flip a drop of water into the hot fat!!!" You will end up splattered with hot grease!!! The ONLY TIME you flip a drop of water into a hot skillet is when the skillet is DRY. That is the best way to check if skillet is hot enough to add oil...and if you do check the skillet this way prior to frying any type of meat, the meat will not stick!!!
- 1 1⁄2-2 lbs chicken, cut into serving pieces
- 1 1⁄2 cups flour
- 2 tablespoons salt
- 1⁄2 teaspoon pepper
- to taste butter
- to taste shortening
Directions See How It's Made
- In a shallow bowl, combine flour, salt and pepper.
- In a large heavy skillet, combine equal portions of butter and shortening. when butter and shortening are melted, fat should be 1/4-inch deep. Heat until a drop of water sizzles when it is flipped into the hot fat.
- Dredge chicken pieces with seasoned flour and place in skillet; take care not to crowd the pieces.
- Brown until chicken is the color of honey oak on one side; then turn and brown the other side. Brown meaty pieces first. Allow 20 to 30 minutes to brown chicken on both sides.
- Cover. Cook on low 30 minutes or until chicken is tender.
- For crispy chicken, remove cover and increase heat last 10 minutes of cooking time; turn chicken as necessary to prevent over-browning.
- Note: Chicken may be held an additional 15-20 minutes on a rack in a 200 F. oven before serving.