Miss Ora's Fried Chicken
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 Servings
- 2 cups all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon freshly ground black pepper plus more for seasoning
- 1/2 teaspoon kosher salt plus more for seasoning
- a deep-fry thermometer
- 1 3 to 4-pound chicken, cut into 10 pieces (breasts halved crosswise)
- canola or vegetable oil (for frying; about 4 cups)
- 2 ounces fatback, sliced 1/2" thick, rinsed (optional)
Preparation Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight. Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate. Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4". Heat over medium-high heat until thermometer reads 350°F. Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side. Drain on paper towels and season with salt.
Preparation Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight. Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate. Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4". Heat over medium-high heat until thermometer reads 350°F. Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side. Drain on paper towels and season with salt.
