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Hollyhock Fried Chicken

Source of Recipe

From "Saveur: The New Classics"


Recipe Introduction

"When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. 'It's the way fried chicken used to be cut,' he says. In the same spirit, his recipe keeps things as simple and pure as possible."

List of Ingredients

◦  1 (3- to 4-pound) chicken, cut into 8 pieces
◦  Kosher salt
◦  Lard or vegetable shortening
◦  2 cups flour


Recipe

Season chicken generously with salt; transfer to a bowl and refrigerate, covered, for at least 1 hour or overnight.

Melt lard or shortening to a depth of ¾ inch in a deep 12-inch cast iron skillet and heat over high heat until a deep-fry thermometer reads 350° F.

Place flour on a plate. Dredge chicken in flour and fry, turning occasionally, until light brown, about 10 minutes. Reduce heat to medium; fry, turning occasionally, until golden brown and cooked through, about 10 minutes more. Transfer to a paper towel-lined plate. Serve immediately.


Serves 2 to 4