|Broiler fryer||3 1⁄2 Pound, cut up (3- 3 1/2)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Salt||1 Teaspoon (1- 1/2)|
|Salad oil/Shortening||1 1⁄4 Cup (20 tbs) (For frying)|
Wash chicken pieces under cold running water.
Thoroughly dry with paper towels.
Fold under wing tips.
In clean bag, combine flour, salt, and pepper.
Add chicken to bag, a few pieces at a time, and shake to coat evenly with flour mixture.
In electric skillet, pour in salad oil, or melt shortening, to measure one fourth inch; heat at 375F.
(Or slowly heat oil or shortening in large skillet with tight-fitting cover.) Add chicken, a few pieces at a time, starting with meatiest pieces; brown on all sides, turning with tongs.
Remove pieces as they are browned.
It takes about 20 minutes to brown all the chicken.
Carefully pour off all but 2 tablespoons fat from skillet.
Using tongs, return chicken to skillet, placing pieces skin side down.
Reduce temperature to 300F, or turn heat low.
Cook, covered, 30 minutes.
(If using electric skillet, leave steam vent open.) Then turn chicken skin side up, and cook, uncovered, 10 minutes, or until meat is fork-tender and skin is crisp.
Remove chicken to heated platter, or place in napkin-lined basket.
Serve at once.
Makes 4 servings.