Ingredients Chicken Easy Fried Chicken 3.0 (2) 6 Reviews Shaking bone-in, skin-on chicken pieces one at at time in a paper bag with the flour and seasoning evenly coats each piece without making a mess (a plastic bag will work well, too). For best results, keep a careful eye on the temperature of the oil while frying so the chicken cooks evenly and gets crispy, without soaking up excess oil.Slideshow: More Fried Chicken Recipes By Ann Hood Ann Hood Ann Hood is an award-winning author with more than 30 fiction and non-fiction titles to her credit. Her work has been featured in such publications as The New York Times, Wall Street Journal, MSN, Salon, The Daily Beast, The Los Angeles Times, and Coastal Living. Ann's food writing has been anthologized in The Best American Food Writing twice.Experience: As a college graduate, Ann Hood thought she needed to travel the world and have some adventures to write about, so she became a flight attendant for TWA. It didn't take long for her to begin working on short stories, essays, and her first novel while waiting in airport terminals in between flights. Ann has been a prolific writer for the past four decades. Food has always played an important role throughout her life. In Kitchen Yarns, she traces kitchen journeys that punctuate life's meaningful moments, from teaching her children how to cook family favorites, to falling in love with her husband, food writer Michael Ruhlman, and his famed chicken stock recipe. Her latest book, Fly Girl (2022) recounts her time as a flight attendant, with stories of travel and dining in a bygone era. Ann teaches writing at The New School and New York University.Education: Ann graduated from the University of Rhode Island with a Bachelor of Arts in English Literature. She studied American Literature in graduate school at New York University. Food & Wine's Editorial Guidelines Updated on June 1, 2020 Print Rate It Share Share Tweet Pin Email Photo: © Todd Porter & Diane Cu Total Time: 1 hrs Yield: 8 Ingredients 1 1/2 cups all-purpose flour (about 6 3/8 ounces) 1/4 cup coarsely ground black pepper 3 tablespoons kosher salt, plus more to taste 6 pounds bone-in, skin-on chicken pieces (any combination of drumsticks, thighs, wings, and breasts) (any breasts larger than 9 ounces cut in half) 5 cups vegetable oil Directions Combine flour, pepper, and salt in a brown paper lunch bag; close bag, and shake vigorously until pepper and salt are evenly distributed. Working with 1 piece at a time, add chicken to flour mixture; close bag, and shake to coat chicken. Place coated chicken on a baking sheet. Heat oil in a Dutch oven over medium to 350°F. (Oil should remain at 350°F for frying, so adjust heat from medium to medium-high as needed to maintain temperature.) Working in 3 or 4 batches, add chicken to hot oil, being sure not to overcrowd Dutch oven. Fry chicken, turning often to ensure even cooking, until skin is crispy and browned and a thermometer inserted in thickest portion of meat registers 165°F, 10 to 15 minutes for drumsticks, thighs, and wings and 15 to 20 minutes for breasts (depending on size of pieces). Transfer cooked chicken to a bowl or baking sheet lined with paper towels; sprinkle with salt to taste. Suggested Pairing Medium-bodied, juicy Oregon Pinot Noir. Rate it Print