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Deloris's Fried Chicken

Source of Recipe

From "What Can I Bring?" by Elizabeth Heiskell


Recipe Introduction

"God must have known that I needed an angel in my life after I had my second child, Mary Paxton. That's when Deloris came to work with me. Not only was she an angel, she was an angel who could fry chicken. How could I have been so lucky? Humans were not born knowing how to fry chicken; it's not like breathing. Now, that being said, some people do have a true talent for it. Enter Deloris Franklin. Like baseball, practice makes perfect. Work hard, practice often, and don't get discouraged — because it is so worth it."

List of Ingredients

â—¦ 1 (5 to 5½-pound) whole chicken, cut into pieces
â—¦ 2 cups (about 8½ ounces) all-purpose flour
â—¦ 3 tablespoons Cajun seasoning
â—¦ 3 tablespoons seasoned salt (such as Lawry's)
â—¦ 2 tablespoons Greek seasoning blend (such as Cavender's All-Purpose Greek Seasoning)
â—¦ 1 tablespoon black pepper
â—¦ Peanut oil


Recipe

Pat dry the chicken pieces with a paper towel, removing and discarding excess fat.

Whisk together the flour, Cajun seasoning, seasoned salt, Greek seasoning, and pepper in a large bowl. Working with one piece at a time, dredge the chicken pieces in the flour mixture.

Pour the peanut oil to a depth of 4 inches into a cast iron or heavy-bottomed Dutch oven. Heat over medium-high heat to 325° F. (Adjust the heat as necessary to maintain even temperature.) Fry the chicken, 3 or 4 pieces at a time, until browned and crisp and a meat thermometer inserted in the chicken registers 165° F. Keep chicken warm in a 200° F oven.


Serves 4