Cook chicken until golden brown on each side, approximately 10-12 minutes per side. The oil should come half way up the pan once the chicken is added.Put thighs in the center (they take longer to cook and can use the extra center heat), and breast and legs around the edge of the pan.Place chicken skin side down into the pan.Do not allow oil to go over 325 degrees F.Once shortening liquefies raise heat to 325 degrees F.Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan.Then, dredge chicken in flour and shake off excess (by seasoning before you flour, you trap the seasoning under the flour coating, and you use a lot less seasoning than if you tried to put it in the flour and hope it catches on the chicken).Liberally season chicken with this mixture.
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