Lily Vail’s (My Mother’s) Fried Chicken
Ronnie's Notes
You may think it sounds nutty to make fried chicken at home when you can buy it in all sorts of fast food places, but no fast-food fried chicken tastes like this. Family and friends ask for the recipe all the time. Best accompaniments: french fries, Potato Salad with Lemon-Oregano Dressing, Buttermilk Herb Slaw, Baked Beans, steamed green beans, or any other vegetable.
Difficulty: Intermediate
Instructions
Combine the flour, salt, paprika, garlic powder (or garlic salt), and black pepper in a plastic bag.
If you use garlic salt, use slightly less regular salt in the recipe.
Wash the chicken parts and put them in the bag.
Shake the bag to coat the chicken with the flour mixture.
Remove the chicken pieces and place them on a cake rack or broiler rack for to “air dry.” There are two ways to deep-fat fry the chicken: • Heat enough vegetable oil in a deep pan to cover the chicken pieces.
When the oil reaches about 365°F (a crumb of bread will sizzle quickly), deep-fat fry the chicken a few pieces at a time.
Do not crowd the pan.
Cover the pan.
Cook the chicken 8–.
Remove the chicken pieces with a large strainer, slotted spoon, or tongs, and keep them out of the hot oil for one minute.
Return the pieces to the pan and continue to cook them another 8– or until they are cooked through.
(Pierce the thigh or drumstick in the thickest part with the tip of a sharp knife.
If the juices run clear, the chicken is done.) Drain on paper towels.
• Heat enough vegetable oil in a deep skillet to come halfway up the sides of the chicken.
When the temperature reaches about 365°F, fry the chicken a few pieces at a time.
Do not crowd the pan.
Cover the pan.
Cook the chicken 20–, turning the pieces occasionally.
Uncover the pan for the last 4–.
Drain the fried chicken on paper towels.