Name: Fried Chicken Recipe
Total time: 225 min
Yield: 4
Cuisine: American

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This fried chicken, made with chicken, flour, salt, pepper, and water, is the easiest fried chicken recipe. best fried chicken recipe, too. 

How to make Fried Chicken Recipe

Adam-roberts

Crawler

American

<p>This fried chicken, made with chicken, flour, salt, pepper, and water, is the easiest fried chicken recipe. best fried chicken recipe, too. </p>

Ne to two whole chickens cut into drumsticks,  breasts,  thighs,  and wings

Kosher salt and freshly ground black pepper to taste

All purpose flour

Vegetable oil for frying

Three hours before you want to fry, clean the chicken. Get rid of any feather remnants (youd be surprised, theyre there) and organs (including the heart and liver). Pat the chicken very dry with paper towels and then season it all over with salt and pepper. Cover and refrigerate for 2 hours. Remove from the refrigerator and let it rest at room temperature for 30 to 60 minutes.

step 1

Arrange 2 bowls, 1 with room-temperature water, the other with the flour, next to the stove. In a large stockpot or dutch oven, pour in the oil until it reaches 1/3 of the way up, ideally, and definitely no more than halfway, as you don't want the hot oil to bubble over. Heat the oil until it reaches 370f (188c).

step 2

Now, working piece by piece, dip the chicken in the water and then in the flour. (the water helps the flour stick.) make sure the chicken is thoroughly coated in flour; you dont want water to come in contact with the oil. Carefully lower the floured chicken into the oil, working in small batches so as not to crowd the pieces, and cook for 15 to 20 minutes, turning the chicken every so often. The chicken is done when you cut into a piece and the meat is white throughout with no trace of pink. (the breasts will cook faster than the legs or thighs.) use the thermometer to maintain the oil temperature between 365f (185c) and 370f (188c).

step 3

Use tongs or a slotted spoon to lift the chicken to a plate lined with paper towels or to a brown paper bag. Serve very hot or, if desired, let cool and serve tepid or at room temperature.

step 4

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