Top | Soul Food Classics
Simple Fried Chicken
(recipe, Jamara Newell)
Every time I search the internet for a fried chicken recipe I come across a recipe that, while good, was not made in any of the homes in my community. Not many had the time nor inclination for brine and buttermilk soakings. I imagine those practices come from a time when chickens were tougher. I will admit I have tried those techniques to great success and they are marginally better than non- soaked chicken. Not so much better that I'd do it much more.
- Paprika or Garlic Old Bay
- Lard(best), Peanut oil, Canola oil or Vegetable oil.
- Cast iron or heavy bottomed large skillet
- Cayenne powder
- Onion Powder to taste
- Garlic powder to taste
- Oregano(small amount)
- Whole chicken cut up or package preferred pieces.
- Salt to taste
- Black pepper to taste
- If using whole chicken cut into pieces.
- Season chicken with Cayenne powder, onion powder, garlic powder and oregano.
- Place in refrigerator for 2 hours.
- Put flour, paprika, salt and pepper into bag; paper bag or any shopping bag is fine.
- Shake chicken until completely coated.
- Let coated chicken sit for 20 or so minutes, so the flour properly adheres.
- While the chicken is sitting, heat lard up over medium high heat.
- When the oil is hot place chicken in pan.
- Fry until both sides are golden brown. 4 minutes each side.
- Turn down to medium low and cook for 10 - 20 depending on the size of the piece of chicken.
- When done take chicken out of pan and drain on rack, paper towel or brown paper bag.