Spicy Fried Chicken
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- 1 1/2 teaspoons garlic powder
- 1 cup flour
- 1 tablespoon ground black pepper
- 2 teaspoons cayenne pepper
- 2 cups vegetable oil
- 2 teaspoons seasoning salt
- milk to cover
- 1 (3-pound) broiler-fryer, cut into 8 pieces
Preparation Put the chicken pieces in a large bowl and cover with milk. Refrigerate for 1 hour or longer. Drain the chicken and shake off the excess liquid. Mix the garlic powder, seasoning salt, black pepper, and cayenne; sprinkle the spices over the chicken so that the pieces are evenly coated. Pour the flour into a large plastic bag and add the chicken pieces, a few at a time, shaking gently. As the pieces are floured, transfer them to a wire rack or a sheet of waxed paper, placing them well apart from one another. Let stand for 20 to 25 minutes. Heat the oil in a large, heavy skillet over high heat until it is nearly smoking. Add the chicken pieces in one layer; the fat should come halfway up the pieces. Cover and cook 10 to 12 minutes, or until golden brown on one side; turn the pieces and reduce the heat to medium-low. Continue cooking, covered, until evenly browned on both sides, turning as needed. Total cooking time should be 20 to 25 minutes. As the pieces are cooked through, remove them to a rack to drain. A Gracious Plenty by John T. Edge G.P. Puntnam's Sons
Preparation Put the chicken pieces in a large bowl and cover with milk. Refrigerate for 1 hour or longer. Drain the chicken and shake off the excess liquid. Mix the garlic powder, seasoning salt, black pepper, and cayenne; sprinkle the spices over the chicken so that the pieces are evenly coated. Pour the flour into a large plastic bag and add the chicken pieces, a few at a time, shaking gently. As the pieces are floured, transfer them to a wire rack or a sheet of waxed paper, placing them well apart from one another. Let stand for 20 to 25 minutes. Heat the oil in a large, heavy skillet over high heat until it is nearly smoking. Add the chicken pieces in one layer; the fat should come halfway up the pieces. Cover and cook 10 to 12 minutes, or until golden brown on one side; turn the pieces and reduce the heat to medium-low. Continue cooking, covered, until evenly browned on both sides, turning as needed. Total cooking time should be 20 to 25 minutes. As the pieces are cooked through, remove them to a rack to drain. A Gracious Plenty by John T. Edge G.P. Puntnam's Sons
