Combine flour and seasonings in paper bag. Add 2-3 pieces of chicken at a time. Place on a rack to dry. Heat fat (1/4" deep in skillet) till it will sizzle a drop of water. Brown meaty pieces first. Then add others. Brown one side, turn with tongs. When lightly browned, 15-20 minutes, reduce heat; cover tightly. (If cover isn't tight, add 1 tbsp. water) Cook until tender, 30 -4- minutes. Uncover last 10 minutes to crisp. Extra crust: add 1/2 cup fine dry bread crumbs to flour for coating.
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