I haven’t had much luck with making 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.
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
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 fridge and bring to room temperature.
Set up 2 bowls. One of room temperature water and the other of flour. Heat the oil. In large stock pot or dutch oven , pour in the vegetable oil and do not fill it more than halfway. Heat until it reaches 370 degrees. Dip each piece in water than the flour than place in oil. Cook 15 to 20 minutes, turning every so often.