I haven’t had much luck with fried chicken until this recipe. I found this recipe in the book Secrets of the Best Chefs by Adam Roberts. This is Angelish Wilson’s recipe, and I can’t get over how simple it is.
Ingredients;
1 to 2 (4 pounds) chickens cut into pieces
Kosher salt and freshly ground pepper
1 to 2 cups all-purpose flour
1 quart vegetable oil
Directions;
3 hours before you want to fry, clean the chicken, pat dry, and season with salt and pepper.
Cover and refrigerate. 1 hour before frying, remove from the fridge and bring to room temperature.
Set up 2 bowls. One with room-temperature water and the other with flour. Heat the oil. In a large stockpot or Dutch oven, pour in the vegetable oil, but do not fill it more than halfway. Heat until it reaches 370 degrees. Dip each piece in water, then in the flour, then into the oil. Cook 15 to 20 minutes, turning every so often.
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