Moira Hodgson's Fried Chicken

• 1 3-to-4-pound frying chicken, cut up
• Flour for dredging
• 4 to 6 tablespoons corn oil
• 4 to 6 tablespoons unsalted butter
• Coarse salt and freshly ground pepper to taste

1. Pat chicken pieces dry with paper towels.
2. Place flour (about 1 cup) in brown bag.
3. Lightly dredge chicken pieces with flour, shaking off excess.
4. Heat oil and butter in 12-inch cast-iron or heavy skillet (or use 2 smaller skillets).
5. You should have 1/2 to 3/4 inch of fat.
6. Add chicken pieces without crowding and fry over high heat for 5 minutes.
7. Turn and fry 3 minutes more.
8. Cover, turn down heat and cook for 30 minutes.
9. Remove lid, turn up heat to crisp chicken, about 2 minutes.
10. Drain on paper towels and serve.

chicken, flour, corn oil, unsalted butter, salt

Taken from cooking.nytimes.com/recipes/2160 (may not work)