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Tuesday Fried Chicken

Source of Recipe


From "The Lee Bros. Southern Cookbook"



List of Ingredients



• 3 cups peanut oil, canola oil, clarified butter or lard
  
• 1 recipe Lee Bros. All-Purpose Fry Dredge (recipe follows)
  
• 3 pounds chicken legs and thighs (about 6 legs and 6 bone-in thighs)
  






Instructions



1. Preheat the oven to 250° F. Prepare Lee Bros. All-Purpose Fry Dredge. Set aside.
   
   
2. Pour the oil into a 12-inch skillet, and heat over medium-high heat until it reaches 325° on a candy thermometer. If you are using a skillet of a different size, fill it with oil (or melt enough clarified butter or lard) to the depth of 1/3-inch.
   
   
3. Place the fry dredge in a medium bowl or a one-gallon plastic bag. Dredge the chicken thoroughly, by dipping each piece in the bowl or shaking it in the bag. Shake off any excess dredge.
   
   
4. Using tongs, transfer 3 legs and 3 thighs to the skillet, skin side down, and cover. Fry the chicken, checking the temperature of the oil and adjusting the heat as needed to maintain the temperature between 325° and 350° F, until the chicken is golden brown, about 6 minutes. Uncover the skillet, turn the chicken pieces with the tongs, and fry 6 minutes more, until the chicken is golden brown all over. Turn it, and fry for 3 minutes, then turn again and fry for 3 minutes more.
   
   
5. With tongs, transfer the chicken to a paper towel-lined plate, and place in the oven to remain warm. Repeat procedure with remaining chicken pieces. When all the chicken is done, serve immediately. (The Lee brothers like to shake vinegar flavored with hot peppers over the chicken at the table.)
   
   Makes 4 servings.
   
   ............
   
   LEE BROS. ALL-PURPOSE FRY DREDGE
   
   • ½ cup all-purpose flour
   • 3 Tbsp stone-ground cornmeal
   • 2 tsp salt
   • 1½ tsp freshly ground black pepper
   
   Combine the ingredients.