Moira Hodgson's Fried Chicken
- Total Time
- 45 minutes
- Rating
- Comments
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Ingredients
- 13-to-4-pound frying chicken, cut up
- Flour for dredging
- 4 to 6tablespoons corn oil
- 4 to 6tablespoons unsalted butter
- Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
878 calories; 72 grams fat; 23 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 19 grams polyunsaturated fat; 4 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 51 grams protein; 1016 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Pat chicken pieces dry with paper towels. Place flour (about 1 cup) in brown bag. Lightly dredge chicken pieces with flour, shaking off excess.
- Step 2
Heat oil and butter in 12-inch cast-iron or heavy skillet (or use 2 smaller skillets). You should have ½ to ¾ inch of fat. Add chicken pieces without crowding and fry over high heat for 5 minutes. Turn and fry 3 minutes more.
- Step 3
Cover, turn down heat and cook for 30 minutes.
- Step 4
Remove lid, turn up heat to crisp chicken, about 2 minutes. Drain on paper towels and serve.
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