Panfried Chicken
Instructions:
We prefer a simple, “country†method for frying
skin-on chicken: seasoned fl our and lots of hot oil.
We recommend a 14-inch skillet for frying it all
in one batch; if you don’t have a skillet that large,
work in two batches, the dark meat before the
white.
2 cups all-purpose fl our
1 tablespoon mild paprika
2 teaspoons freshly ground black pepper
4 to 6 cups canola oil
One 4- to 5-pound chicken, giblets and neck
removed, cut into 9 pieces
Salt to taste
Makes 6 to 8 servings
- Place the fl our, paprika, and pepper in a large bag, preferably a supermarket paper bag. Seal the top and shake well.
- Clip a deep-frying thermometer to the inside of a large, high-sided sauté pan or a very large 14-inch skillet, set it over medium-high heat, and pour in enough oil to come about 2 inches up the sides of the pan. Heat until the temperature registers 350°F.
- Drop the chicken pieces into the bag with the seasoned fl our, close the bag by rolling the top down, and shake well, thereby coating the chicken.
- Remove the chicken pieces from the bag and slip them into the hot oil. Fry until browned, about 10 minutes, adjusting the heat so the temperature remains constant.
- Turn the pieces with metal tongs and continue cooking until crisp all over, until an instantread meat thermometer inserted into the thigh at its thickest part without touching bone registers 165°F (our preference) or 180°F (the USDA recommendation 6 to 8 more minutes. Transfer the chicken pieces to a wire rack and immediately season with salt. Let stand for a couple of minutes before serving.