Fried Chicken

Adapted from Gourmet, December, 1984

Cut chicken into 10 pieces, quartering the breast, and discarding the back. Rinse with cold water and put in a bowl.

Mix 1 teaspoon Tabasco sauce into 1 cup milk and pour it over the chicken.

Allow the chicken to come to room temperature.

Heat oil over medium heat in a 12-inch, heavy skillet, 2 inches deep, that has a cover. The oil should come about 1/2-way up the sides of the fryer. When a piece of bread fries as soon as you put it in, the oil is hot enough (375 degrees).

Mix about 1 1/2 cups of flour with 1 teaspoon salt and some pepper in a deep, wide bowl. Lay a few pieces of chicken at a time in the bowl and coat the chicken with the flour mixture, packing the flour onto the chicken.

Slip as many pieces of chicken as will fit into the hot oil. Turn down the heat at once and cover the fryer.

Cook about 4 to 6 minutes per side, turning once.

When the chicken slips off a sharp fork, it's done.

Take off the cover, turn up the heat, and fry until a dark, honey color.

Put the fried chicken on a platter into a warm oven while you fry the rest of the chicken.

Use the seasoned milk in gravy.

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