SOUTHERN FRIED CHICKEN

SERVES 4 to 6

Yum, yum, yum! I almost forgot how easy and delicious this is. My mother had been begging for weeks for fried chicken made fresh at our grocery store. I hate to buy that stuff. It is very good, but so salty and the coating is thick and loaded with extra calories. So, I felt obliged to make fried chicken myself. A friend, Linda Figart, taught me this method years ago and it is my favorite. I don't make fried foods very often, but I must remember to do this. I guess the secret is in covering the chicken for part of the cooking time after the initial browning. It keeps it very moist and, when the lid is removed at the end, it gets very crispy but still has a nice, light crust. Although this calls for a whole chicken cut up, you may use any of your favorite bone-in pieces. When I make this for my family, I just use thighs because that is our favorite. For a spicier version, add some ground cayenne pepper.

INGREDIENTS

1 whole fryer chicken, about 3-1/2 pounds

2 cups all purpose flour

1 teaspoon sweet paprika

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme leaves

Salt and pepper to taste

About 2 cups canola or other vegetable oil

Cut the chicken into 8 pieces, dividing into 2 each of the legs, thighs, wings and breasts. (Freeze the back for a future stock.) Combine the flour, paprika, garlic, thyme, salt and pepper on a plate or piece of waxed paper. Add the pieces of chicken and coat well on all sides, then shake off excess flour mixture. Place enough of the oil in a large skillet to come up about 1/2 inch. Heat over medium-high heat. Add the chicken pieces, skin-side down. (Do not overcrowd the pan. If necessary, use 2 pans.) Fry until golden brown, about 5 minutes. Turn and brown the other side, about 3 more minutes. Reduce heat to medium-low. Cover and cook about 15 minutes. When chicken is almost done, uncover and increase heat to medium-high. Fry until brown and crispy, about another 5 minutes on each side. Remove from pan and place on a cooling rack set over paper towels. If desired, sprinkle tops with a little extra salt. Let the chicken rest at least 5 minutes before serving. However, this is also excellent at room temperature or cold.

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