Southern Fried Chicken

Ingredients

• 2 lbs chicken pieces (4 bone-in, skin-on breasts or thighs)
• 1 cup all-purpose flour
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper
• 2 cups vegetable oil

Instructions

1. 1

   Pat the chicken pieces completely dry on all sides using paper towels, removing any excess moisture so the coating will stick and crisp properly.

2. 2

   Pour the flour into a shallow bowl or plate and add the salt, black pepper, and cayenne pepper; stir with a fork until the spices are evenly mixed throughout.

3. 3

   Pour the vegetable oil into a 12-inch cast iron skillet and set the heat to medium-high; let the oil heat for about 3 minutes until it shimmers and a single drop of water sizzles immediately.

4. 4

   Working with one piece at a time, roll each chicken piece in the flour mixture until all sides are coated evenly, then gently lay it into the hot oil away from your body to avoid splashing.

5. 5

   Let the chicken cook without moving it for 6 to 7 minutes until the bottom is the color of warm caramel with deeper brown edges, checking by carefully lifting one piece with tongs.

6. 6

   Flip each piece using tongs and cook for another 6 to 7 minutes on the second side until that side is the same caramel-brown color and the thickest part registers 165°F on a meat thermometer.

7. 7

   Transfer the chicken to a paper-towel-lined plate and let it rest for 2 minutes so the coating stays crispy as it cools slightly.

Tools you’ll need

• 12-inch cast iron skillet
• instant-read meat thermometer
• paper towels
• shallow bowl or plate
• fork
• metal tongs
• measuring cups and spoons

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