- 1 cup Shortening
- 2 cups All-purpose flour
- 1 teaspoon Pepper
- 1 teaspoon Salt
- 1 whole Fryer chickencut into pieces
This Southern fried chicken is crispy on the outside and juicy on the inside. You can serve it with a bright salad or rice for a more flavorful and filling meal.
Southern-Thai-style fried chicken
by Vee Satayamas @ flickr
In a large cast-iron chicken fryer or skillet, heat the oil to medium-high heat. The oil must be hot enough to “fry” a drop of water, or the chicken will soak up too much shortening.
Combine the salt and pepper with the flour in a covered bowl or brown paper bag and shake to mix well.
Place 2 pieces of chicken into the bowl or bag at a time, shake until the pieces are completely covered with the mixture.
Gently place the chicken pieces into the hot oil. Repeat until all the chicken is breaded and in the pan cooking.
Cook the chicken for 10 minutes until all the pieces are browned on all sides.
Lower the heat to medium-low and cover the pan with a heavy lid.
Cook for 25 minutes while turning the chicken once during this time
Uncover the pan, turn the heat back up to medium-high and cook the chicken until golden brown and crispy on all sides.
Drain on paper towels before serving, if desired. If you kept the cooking grease hot enough, the chicken would not be greasy.