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

Ann Hood
June 2020

Gallery

© Todd Porter & Diane Cu

Recipe Summary

total:
1 hr
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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