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
I grew up in Indiana, Indianapolis, and never had any fried chicken with that much pepper in it?!!
Read MoreExactly like my mother made fried chix!!! The important thing is get the oil (she used bacon fat) to a moderate temperature so the chicken gently bubbles until it gets evenly brown....just like the photo! Sue Weem
Read MoreWashing raw chicken before cooking it can increase your risk of food poisoning from campylobacter bacteria. Splashing water from washing chicken under a tap can spread the bacteria onto hands, work surfaces, clothing, and cooking equipment.
Read MoreSo you dip it in egg, then coat in in flour? Then fry it, correct? Interesting, can't wait to try this!
Read MoreThis is the "recipe"? This is about as basic, as basic non-recipes go. There is nothing to this -- no special ingredients, so special techniques, no tricks, no spices or anything else. Just batter the chicken and fry it. Gee. Try this and you'll understand why millions of people before you do things to improve on this basic "recipe".
Read Moredoes the chicken have to already be cooked? Can it be like raw right out of the freezer?
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