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Frank's Southern Fried Chicken
- Active Time 35m
- Total Time 35m
Here is my version of authentic yardbird, otherwise known as Southern fried chicken.
- 1 whole fresh chicken
- 1 1/2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon fresh finely ground black pepper
- Peanut oil (for deep-frying)
Rinse chicken under cold water. Pat dry with paper towels. Cut chicken into 9 pieces (2 legs, 2 thighs, 2 breasts, 2 wings, and 1 or 2 pieces from the back). Combine the flour, salt and pepper in a large paper bag.
Add enough oil to a 2-inch deep cast iron skillet to come 2/3 up sides of skillet (about 2 cups of oil). Heat oil over medium-high heat until deep-fry thermometer registers 350 degrees F. Add 2 chicken pieces to flour mixture in bag; fold bag to enclose. Shake until chicken is well-coated. Transfer coated chicken pieces to rack. Repeat with remaining chicken pieces.
Using tongs, carefully add chicken legs and thighs to hot oil. Fry until chicken is golden on the outside and chicken is cooked through, about 4 minutes per side. Transfer fried chicken to clean dry towels on rack to drain. Repeat with remaining breast, wing and back pieces (breasts will be done in about 3 minutes per side). Sprinkle fried chicken with salt and pepper. Transfer to platter and serve immediately.
For a crispier crust, mix 2 large eggs with 1 tablespoon water in large bowl. Add the chicken pieces and soak them before coating with flour mixture.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
427 calories; 12g total fat; 115mg cholesterol; 598mg sodium; 36g carbohydrates; 1g fiber; 40g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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