Directions: |
Directions:1. Soak the chicken pieces in ice water for 15 minutes. This seals in the juices.
2. Combine the flour, sugar, salt, black pepper, garlic powder, paprika, and cayenne pepper in a brown paper bag.
2. Get the chicken pieces, one at a time, from the ice water and drop into the bag, close, and shake well to coat. Remove and set on a baking sheet. When all the chicken is coated, place it in the refrigerator for at Least 15 minutes.
3. Melt the shortening in a heavy pan over high heat to 325-350 degrees F.
4. To test, dip a corner of the chicken in the hot oil; if it immediately sizzles, it is ready.
5. Fry the chicken, a few pieces at a time, turning frequently, until golden and cooked through, 15-20 minutes. Remove and drain on a rack or on paper towels.
6. Continue until all chicken is cooked.
7. Serve hot.
Alternatively:
Fry the chicken just until the batter is set, about 7-8 minutes.Then put it on a rack placed on a baking sheet and finish cooking in an oven preheated to 375 Degrees F. turn the pieces occasionally until cooked through, about 15-20 minutes. |
Personal
Notes: |
Personal
Notes: Some cooks are better than others when it comes to frying food. In northern Louisiana the hallmark of a good cook is how well your fried food turnout.
Fried chicken is a southern staple, like cornbread and greens. Fried chicken should not be greasy. That means the oil has to be hot and the chicken fried fast so as not absorb the oil.
Chicken is fried in peanut or vegetable oil, but the most tasty and crisp chicken comes from shortening or Lard.
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This recipe for Harry's Southern Fried Chicken is from