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The Fried Chicken

Source of Recipe


From "The Hattie's Restaurant Cookbook" by Jasper Alexander



List of Ingredients



• 1 (2¾- to 3-pound) frying chicken, cut into 8 pieces
  
• 1 Tbsp kosher salt
  
• 2 tsp freshly ground black pepper
  
• 1 tsp garlic salt
  
• Vegetable oil for frying
  
• 3 cups all-purpose flour
  






Instructions



1. Rinse the chicken in a colander under cold running water and season with the salt, pepper, and garlic salt.
   
   
2. Heat the oil in your frying setup to 325°F.
   Place the flour in a bowl or shallow dish and dredge the chicken so that it's thoroughly covered. Carefully add the chicken to the oil one piece at a time, making sure you don't crowd or overflow the pan. Cook for 10 to 12 minutes or until the chicken is fully cooked. Unless you're deep-frying, you will need to turn the chicken from time to time so it cooks evenly on both sides.
   
   
3. When the chicken is cooked, remove it from the oil and drain on paper towels. Make sure that the internal temperature reads at least 165°F. Repeat until all the chicken is cooked. Allow the oil to cool completely before straining and storing.
   
   Makes 2 to 3 servings.