how to cook fried chicken

A comfort meal of deep-fried chcken is surprisingly fast and simple to prepare.

Deep fried chicken is enjoyed all over the U.S. and the tradition dates back to the days when many households kept chickens in the yard. When company arrived, several chickens were rounded up, had their necks wrung off, dipped into boiling water and the feathers were removed. The chickens were deep-fried by the family recipe and a great deal of pride was taken in the results. Single-breading, double-breading or using an egg batter to fry chicken creates a skin coating that is crispy, thick and heavy.

Difficulty:

Moderate

Instructions

Things You'll Need

• 1 Frying chicken, 2-½ to 3 lbs.
• Sharp knife
• Cutting board
• Paper towels
• Heavy pot
• Peanut oil or lard
• Frying oil thermometer
• 1 cup sll-purpose flour
• 1 tsp. salt
• 1 tsp. pepper
• ¼ tsp. cayenne pepper
• Metal tongs
• Baking sheet
• Wire rack

1. • 1
     Cut the excess fat from the neck and around the bottom of the chicken  with a sharp knife, and remove the pin feathers.
   • 2
     Dismember the chicken into eight pieces by laying the chicken breast down on the cutting board, and cutting slightly to the side of the backbone. Spread the chicken and chop the center of the breastbone at the neck, and then continue to cut the chicken in half. Slice the chicken where the leg joins the thigh and where the thigh joins the backbone. Cut the wing away from the breast at the joint where it joins the breast.
   • 3
     Wash the chicken thoroughly under running water taking care to clean the little bones that comprise the backbone. Dry thoroughly with paper towels.
   • 4
     Place a heavy pot filled with just enough oil or lard so the chicken will float when dropped into it. Make certain that the pot is large enough so that the oil will not overflow the sides when the chicken is added while frying.
   • 5
     Turn the stove burner to medium high and heat the oil to 370 degrees F. Maintain this temperature by adjusting the burner throughout the cooking  process.
   • 6
     Mix together the flour, salt, pepper and cayenne in a bowl. Place 1 piece of chicken at a time -- beginning with the thighs and legs -- in the mixture, covering them thoroughly shaking off the excess. Then drop them in the oil.
   • 7
     Place a baking sheet with a wire rack in it next to the frying pot. Use a pair of metal tongs to turn the chicken for even browning. When the thigh reaches 180 degrees F the chicken is done.
   • 8
     Lift the chicken out of the oil and place on the wire rack to drain

Tips & Warnings

• Wrap leftovers in foil or freezer bags to be refried and eaten later. Refry the chicken by placing the thawed chicken in peanut oil between 350 to 400 degrees F for only two to three minutes, and it will remain crispy.
• Break one thigh at a time by taking it in both hands and opening it up. This will break the thighbone and will prevent a red bone after the chicken is cooked. A red bone is distasteful to many people.
• Sanitize the work area thoroughly before and after handling the chicken by washing with a solution of one part bleach to nine parts water.
• Hall all your necessary utensils handy so it is not necessary to dig through drawers after handling the chicken.