Fried Chicken Recipe

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Main Course

Main Course - Poultry

Fried Chicken

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Ingredients:

Directions:
Select young chicken. Disjoint and cut up for cooking. Mix 1/4 teaspoon pepper, 1 1/2 teaspoons salt, and 1 1/2 tablespoons paprika with 1 cup flour for every 3 pounds of meat. Rub flour into pieces. Save left over flour for gravy. Melt fat in a heavy skillet to depth of 1/2 to 3/4 inches. Brown meaty pieces first in the hot fat, slipping less meaty pieces in between as chicken browns. Avoid crowding, use two skillets if necessary. As soon as chicken begins to brown, about 10 minutes, reduce heat, and cook slowly until tender, 30 to 60 minutes, depending upon size of pieces. Cover tightly as soon as it is a light, uniform tan. Add 1 to 2 tablespoons water before covering if pan cannot be covered tightly or if bird is heavier than 3 pounds. Uncover last 15 minutes to brown. Turn several times to brown evenly.
To test: Cut thickest part of any piece to the bone. If done the meat should cut easily and no pink color be visible.
To fry giblets: Simmer gizzard until tender. Rub seasoned flour into giblets. Fry until browned, about 10 minutes.