What You'll Need
-a chicken, cut up
-vegetable oil
-poultry seasoning
-seasoned salt
-all-purpose flour
-a large plastic storage container with a tight-fitting lid
-large frying pan
-splatter screen for frying pan
-cookie sheet
-tongs
-paper towels
Caveats
This is very messy. By the end of it, you'll have oil and flour everywhere.
Some seasoned salts contain MSG.
This takes a long time to prepare. You're looking at an hour and a half to two hours.
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Signing UpStep 1: Prep
Rinse the chicken pieces with cold water.
Combine 3 cups of flour with 1 tablespoon poultry seasoning in a large container with a tight-fitting lid.
Heat the oven to 200F. You'll need this to keep the fried pieces warm while you finish frying.
Cover the cookie sheet with a double layer of paper towels. Sprinkle some seasoned salt on that. You'll be putting the fried pieces on this, so keep this near the stove as well.










































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Also if you use a gallon ziplock bag for the flour you can squeeze the flour with a lot less mess. and the last thing have your grease hot to set the crust then you can turn the fire down to cook without burning the chicken.
A few tips from a southern girl:
- brining your chicken beforehand always produces a tastier chicken. Brining method: http://www.recipetips.com/kitchen-tips/t-26-381/Brining-Chicken.asp
- using self rising flour OR adding a little baking powder and baking soda to your flour will result in the restaurant-style (and my great grandma's style) puffed up crust that isn't as flaky. How to create your own self rising flour: http://deseretnews.com/dn/view/0,1249,650212654,00.html
- the very best way to bread chicken is with egg.. dry the chicken thoroughly, dip the chicken in flour, then egg, then flour again, and then set aside.
God, I miss chicken.( http://www.youtube.com/watch?v=rGrqW3nx5HM )