Southern Fried Chicken

Ingredients

• •3¼ lb whole chicken, cut into 8 pieces
• •1 cup all-purpose flour
• •1½ tsp salt
• •1 tsp ground black pepper
• •½ tsp paprika
• •4 cups vegetable oil

Method

Adapted from the Armed Forces Recipe Service

1. 1Pat the chicken pieces dry with paper towels.
2. 2In a shallow dish, stir together the flour, salt, pepper, and paprika.
3. 3Dredge each chicken piece in the flour mixture, shaking off the excess.
4. 4Heat about 4 cups of vegetable oil in a large heavy pot or Dutch oven to 325°F.
5. 5Fry the wings in the 325°F oil for 5 to 7 minutes, turning occasionally, until golden brown.
6. 6Remove the wings to a plate lined with paper towels.
7. 7Let the oil come back up to 325°F before adding the next batch.
8. 8Fry the drumsticks in the 325°F oil for 10 to 13 minutes, turning occasionally, until golden brown.
9. 9Remove the drumsticks to the plate.
10. 10Let the oil come back up to 325°F before adding the next batch.
11. 11Fry the thighs in the 325°F oil for 10 to 15 minutes, turning occasionally, until golden brown.
12. 12Remove the thighs to the plate.
13. 13Let the oil come back up to 325°F before adding the next batch.
14. 14Preheat the oven to 375°F.
15. 15Fry the breasts in the 325°F oil for 10 to 15 minutes, turning occasionally, until golden brown.
16. 16Remove the breasts to the plate.
17. 17Arrange all the fried chicken pieces on a sheet pan.
18. 18Bake at 375°F for 15 minutes, or until an instant-read thermometer inserted into the thickest piece (avoiding bone) reads 165°F or higher.
19. 19Let the chicken rest for 3 to 5 minutes before serving.