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Heat vegetable oil over medium heat. We prefer two pans with about 1/2 inch oil in each
pan, because it takes half an hour to properly cook the chicken, and 4 pieces fit
perfectly in one large pan. Wash the chicken, pat totally dry. Season heavily on both
sides with 4/S, CAJUN SEASONING and GRANULATED GARLIC, then dredge in flour. Dredging
means coating thoroughly, dragging the piece through the flour, shaking it off, turning
it over and doing it again. Leave the pieces in the flour until ready to cook. The oil
should be hot but not overly hot or smoking. This is the key to perfect fried
chicken-a bubbling simmer rather than a rolling boil-less spattering and much less smell
in the house, and really juicy chicken. Keep the heat on medium (between 4 and 5 on an
electric stove). Use a candy thermometer if you are unsure-250° is perfect.
Add a small piece first-it is easy to turn the heat down a bit if the first wing or leg
browns too quickly. The piece should bubble when added. If it doesn't, the oil isn't
hot enough, so turn it up a bit and wait before adding more chicken. That's about
it-add two small pieces and two big ones to each pan (be sure not to crowd). Shake
gently once in awhile and turn every 5 minutes or so. The oil will tend to get hotter
as the chicken pieces cook, so adjust the heat a bit up and down as necessary. The
smallest wing will be done in 20 minutes or so; legs 25 minutes; thighs and breasts
30 minutes, although really big breasts may need 35-40 and a few minutes with their
rib-end standing up to brown the edges. It is easy if you hang around the kitchen and
give the chicken the little bit of hovering it needs.
When removing the chicken from the pan, be careful, the oil is hot, and place on a plate
covered with paper toweling. Eat hot, or if you can stand it, refrigerate and serve
later at a picnic.
Prep. time: 3 minutes
Cooking time: 30 minutes
Serves: 4
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