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North Louisiana Dutch-Oven Fried Chicken

Source of Recipe


From "My Southern Food" by Devon O'Day



List of Ingredients



• 1 (2- to 3-pound) whole fryer, cut in pieces
  
• Shortening or vegetable oil, to fill a cast-iron Dutch oven half full (about 3 cups)
  
• 2 cups all-purpose flour
  
• 2 tsp salt, divided
  
• 2 tsp pepper, divided
  






Instructions



1. Rinse the chicken pieces and set aside. Heat the shortening or oil in the Dutch oven on high heat or to about 365° F.
   
   
2. In a large bowl or brown paper bag, combine the flour, 1 teaspoon of the salt, and 1 teaspoon of the pepper. Use the remaining 1 teaspoon salt and remaining 1 teaspoon pepper to cover each piece of chicken before dredging in flour or shaking to coat in a brown paper bag. (Note: Additional salt and pepper, or dry Cajun seasoning, can be used on chicken pieces prior to flouring if a more savory chicken is desired.)
   
   
3. Make sure each piece of chicken is completely covered in flour. Test the oil to make sure it is hot enough by dropping a pinch of flour in the skillet. If the flour begins to sizzle, the temperature is right.
   
   
4. Gently add all the chicken to the Dutch oven and clamp the lid on, reducing the heat to medium-high, which should look like a gentle rolling boil. Check the chicken after about 15 minutes, bringing the bottom pieces to the top, rotating the top pieces to the bottom.
   
   
5. At about 25 minutes remove the lid, increase the heat, and turn each piece until it becomes a dark golden brown and the juices run clear. Remove each piece with tongs or a large fork and place on a large plate covered with paper towels or brown paper to soak up any excess oil, before moving to a serving platter.
   
   Makes 4 servings