Step 3: Fry the Chicken

Put the pieces in the frying pan, grouping them by size. I tend to do three batches:
1. the two breasts
2. the back and two thighs
3. the wings and drumsticks

Start each piece frying skin-side down (assuming it has a skin side). Turn them over halfway through the frying time. The breasts should go for about 20 minutes; the smaller pieces, 15.

Here's where some finesse comes into play. When you remove the pieces from the oil, they won't be thoroughly cooked. They will continue to cook after being removed, especially if they're put in the oven. If you take them out too late, they'll be dry and tough by the time you eat. Too early and they'll be undercooked.
If you will put your cut up chicken in salty ice cold water and let it set in fridge for a couple of hours it makes the best crust you could ever have. <br> 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.
lot of salt in this one. those pre-made mixes are hell on the heart. I'd sub the seasoning salt for some onion powder, paprika, and celery seed. sounds like a great recipe though. I'm going to try this out, but egg wash the chicken first.
Still can't beat Chicken Shack.
Oi--I don't mean to seem like I am picking at your tutorials--yours just happened to catch my eye! :D<br/><br/>A few tips from a southern girl:<br/><br/><ul class="curly"><li>brining your chicken beforehand always produces a tastier chicken. Brining method: <a rel="nofollow" href="http://www.recipetips.com/kitchen-tips/t-26-381/Brining-Chicken.asp">http://www.recipetips.com/kitchen-tips/t-26-381/Brining-Chicken.asp</a></li><li>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: <a rel="nofollow" href="http://deseretnews.com/dn/view/0,1249,650212654,00.html">http://deseretnews.com/dn/view/0,1249,650212654,00.html</a></li><li>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.</li><br/></ul>God, I miss chicken.<br/>
I'm now trying your recipe hehe... What about buttermilk fried chicken? If i don't like yours i'll try this one :P
I know there are many good ways to fry chicken and some bad ways. Yours looks good. <a rel="nofollow" href="http://www.google.com/patents?id=U7VkAAAAEBAJ&dq=patent:3245800&num=100&as_drrb_ap=q&as_minm_ap=1&as_miny_ap=2007&as_maxm_ap=1&as_maxy_ap=2007&as_drrb_is=q&as_minm_is=1&as_miny_is=2007&as_maxm_is=1&as_maxy_is=2007">Here is a link</a> to another way to cook it. This is the patent filed by Mr (Col?) Harlan Sanders for fried chicken cooked in a pressure cooker. <br/>
Looks good! We'll have to try your recipe.
that looks great! I never have found the perfect fried chicken 'coating', this may be it! ALSO lol this reminds me of a funny video by Ms. Peaches: Fry that chicken!<br/>( <a rel="nofollow" href="http://www.youtube.com/watch?v=rGrqW3nx5HM">http://www.youtube.com/watch?v=rGrqW3nx5HM</a> )<br/>

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