Liz Haupert's Fried Chicken
Published October 25, 1985
- Total Time
- 45 minutes
- Rating
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Ingredients
3 to 3 ½ pound chicken, cut in equal-size serving pieces
1 to 1 ½ cups flour
Salt and pepper
Corn oil
Nutritional analysis per serving (4 servings)
31 grams carbs; 276 milligrams cholesterol; 1493 calories; 40 grams monosaturated fat; 46 grams polyunsaturated fat; 24 grams saturated fat; 118 grams fat; 1 gram fiber; 1094 milligrams sodium; 73 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
Wash chicken pieces and drain but do not dry.
- Step 2
Place flour in plastic bag with salt and pepper to taste and shake to mix. Add a few chicken pieces at a time and shake to coat pieces thoroughly all over with flour. Place coated pieces on wax paper and repeat until chicken is floured. Add more flour if necessary.
- Step 3
Heat enough oil in deep, heavy skillet to cover chicken pieces almost entirely, until oil begins to ripple. The skillet should be large enough to accommodate all the chicken pieces in a single layer.
- Step 4
Place chicken pieces in hot oil skin side down and cook over high heat 10 minutes or until golden. Turn and cook 10 minutes more or until golden. Turn and reduce heat to medium; cover and cook for 5 minutes. Turn and cook 5 minutes more.
- Step 5
Remove chicken from pan and drain on several layers of paper towel on both sides. Serve warm, not hot.
Private Notes