Moira Hodgson's Fried Chicken
Published November 27, 1984
- Total Time
- 45 minutes
- Rating
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Ingredients
1 3-to-4-pound frying chicken, cut up
Flour for dredging
4 to 6 tablespoons corn oil
4 to 6 tablespoons unsalted butter
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
4 grams carbs; 336 milligrams cholesterol; 1151 calories; 34 grams monosaturated fat; 23 grams polyunsaturated fat; 28 grams saturated fat; 91 grams fat; 1105 milligrams sodium; 75 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat chicken pieces dry with paper towels. Place flour (about 1 cup) in brown bag. Lightly dredge chicken pieces with flour, shaking off excess.
- Step 2
Heat oil and butter in 12-inch cast-iron or heavy skillet (or use 2 smaller skillets). You should have ½ to ¾ inch of fat. Add chicken pieces without crowding and fry over high heat for 5 minutes. Turn and fry 3 minutes more.
- Step 3
Cover, turn down heat and cook for 30 minutes.
- Step 4
Remove lid, turn up heat to crisp chicken, about 2 minutes. Drain on paper towels and serve.
Private Notes