I saw this recipe in Food and Wine magazine and it got my mouth watering. Then I realized it's just like my dad Papa Tony's recipe. Indiana Fried Chicken .... Enjoy!
- 1 1/2 cups all-purpose flour (about 6 3/8 ounces)
- 1/4 cup coarsely ground black pepper
- 3 tablespoons kosher salt, plus more to taste
- 6 pounds bone-in, skin-on chicken pieces (any combination of drumsticks, thighs, wings, and breasts) (any breasts larger than 9 ounces cut in half)
- 5 cups vegetable oil
Combine flour, pepper, and salt in a brown paper lunch bag; close bag, and shake vigorously until pepper and salt are evenly distributed. Working with 1 piece at a time, add chicken to flour mixture; close bag, and shake to coat chicken. Place coated chicken on a baking sheet.
Heat oil in a Dutch oven over medium to 350°F. (Oil should remain at 350°F for frying, so adjust heat from medium to medium-high as needed to maintain temperature.)
Working in 3 or 4 batches, add chicken to hot oil, being sure not to overcrowd Dutch oven. Fry chicken, turning often to ensure even cooking, until skin is crispy and browned and a thermometer inserted in thickest portion of meat registers 165°F, 10 to 15 minutes for drumsticks, thighs, and wings and 15 to 20 minutes for breasts (depending on size of pieces).
Transfer cooked chicken to a bowl or baking sheet lined with paper towels; sprinkle with salt to taste.
Thanks to Food and Wine for the Great Recipe.