Chalfonte Fried Chicken

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READY IN: 1hr 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    lbs chicken, cut-up
  • 1
    cup flour
  • salt and pepper
  • 2
    tablespoons paprika
  • 2
    cups Crisco or 2 cups corn oil
  • 1
    onion, sliced in rings
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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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