A great recipe that has been enjoyed for years and many to come.
Remember to keep it simple. In this recipe, less is more. The baking powder is used in the seasoned flour to keep the chicken crisp after frying. The paprika is used for a nice golden color as well as for seasoning.
Important! You control the heat. Don’t let the heat control you!
Chicken prep:
- Cut 3 – 4 pounds of chicken up into eight pieces (or whatever is your preference).
- Wash well in cool water, drain and dry.
- Sprinkle 1 tablespoon of Lawry’s seasoned salt over chicken and let marinate overnight in a covered dish or sealed bag.
Flour prep:
Season the flour with the following ingredients:
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
Frying directions:
Use vegetable or peanut oil. If using a cast iron fry pan, use 3 inches of of oil to cover 3/4 of chicken.
Gently heat oil to 350 degrees F in a well ventilated area. You can test oil temperature with a candy thermometer or turkey fryer thermometer that you can purchase for about $6 at your local superstore. It takes about 10 – 12 minutes per side until an internal temperature of 165 degrees F is reached. Make sure that the chicken does not brown too fast in the oil. Use only a medium heat.
You may also use a electric fryer just make sure to only fill it 3/4 full with oil. That way it does not overflow and could potentially start a fire. Not to mention, the big mess it will make. Place the chicken in the pan or fryer one piece at a time. When putting the chicken in, drop it in away from your body so the hot oil doesn’t splash on you.
Enjoy.
