Recipe information
Yield
serves 4
Ingredients
1 (3 1/2-pound) chicken, cut into 8 pieces, rinsed, and patted dry
1 tablespoon kosher salt
1/2 tablespoon freshly ground black pepper
Vegetable oil, for frying
3 cups all-purpose flour
Preparation
Step 1
Put the chicken in a large baking dish and sprinkle with the salt and pepper. Refrigerate for 1 hour.
Step 2
In a large cast-iron skillet, heat enough oil to come about halfway up the pieces of chicken to 325°F. Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour. Working in batches, add the chicken pieces to the hot oil and fry, turning the chicken and adjusting the heat as necessary, until the skin is golden and a meat thermometer inserted into the chicken registers 160°F, 20 to 25 minutes.
