Chalfonte Fried Chicken
- Reviews 2
Ready In: 1 hr 40 mins
Serves: 4
Ingredients
Directions
- Soak 3 lb. cut-up chicken in salted water (1 tbs. per quart of water) for 1 hour. Pat dry.
- Mix in bag 1 cup flour, salt and pepper to taste, 2 tbs paprika.
- Shake chicken pieces (2 at a time) in flour mixture, covering well.
- Place 2 cups of Crisco or corn oil in large skillet. Heat to medium-medium high temperature and fry chicken until tender, crisp and brown, approximately 20 minutes.
- Turn after first 10 minutes. Test for doneness with fork.
- Before adding chicken, Dot says, "Throw in thickly sliced onion rings when grease is hot -- that's our secret!" Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil).
- *Dot cuts the chicken in quarters to serve four people.
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