|Fat||1⁄4 Cup (4 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Chicken pieces||4 Pound (legs, wings, breasts and so forth)|
Mix flour with seasonings, and put in paper bag.
Add chicken pieces, a few at a time, and shake to coat.
Save remaining flour for gravy.
Heat fat in heavy frying panÃ¢â‚¬â€enough for at least 1/4-inch depth.
Fat is at right temperature when a drop of water sizzles in it.
Put in thickest chicken pieces first, turning frequently until evenly and lightly browned; continue till all pieces are nicely brownedÃ¢â‚¬â€15Ã¢â‚¬â€20 minutes.
Cover pan tightly, and cook until meat is tenderÃ¢â‚¬â€20Ã¢â‚¬â€25 minutes longer.
For crispy coating, uncover pan for last 10 minutes, and turn pieces once.
Note: Other seasonings may be used as desired: thyme, oregano, garlic powder, rosemary, ginger or curry powder.