Honeys Fried Chicken
- 1 whole Chicken, Bone In, Skin On, Cut Up Into Its Various Parts
- 1- 1/2 cup Self-Rising Flour
- 1/4 cups Corn Meal
- 4 cups Oil - Canola, Olive Oil, Etc (you May Need More Or Less, Depending On Your Skillet Size)
- 1 teaspoon Salt
- Fill a large, heavy (preferably cast iron) skillet halfway with oil.
- Heat over medium-high heat for 5 10 minutes.
- Be careful not to get the oil too hot youll know its too hot if it starts smoking.
- Youll also know its hot enough and ready for the chicken when you hold your hand over the oil and you can feel some serious heat emanating from it.
- While the oil is heating, get your chicken ready.
- To prepare the chicken, fill a large food storage bag with the cornmeal and the flour.
- Put each piece in the bag and shake to coat the chicken with the flour mixture.
- Shake off the excess flour and place the chicken pieces on waxed paper.
- After all the pieces have been coated, put each one back in the bag, coat them again, shake off the excess flour, and place immediately into hot oil, bone-side down.
- IMPORTANT NOTE: When placing the chicken in the skillet, put the breasts in first, followed by the thighs, legs and finally the wings.
- Your skillet will be severely crowded at first, but theyll start to shrink and youll have more room.
- The chicken will cause the oil to cool somewhat, so keep the heat on medium high until the oil catches back up.
- After about 3 or 4 minutes, turn the heat down to medium.
- Do not cover.
- Continue to cook over medium heat for about 45 minutes total, or until the skin is a beautiful golden brown, turning frequently.
- Remove from oil and place on a paper towel-lined platter.
- Sprinkle with salt while the chicken is still wet from the oil.
- I love to serve this up with mashed potatoes and southern green beans.
- Now THATS finger lickin good!
chicken, flour, meal, etc, salt
Taken from tastykitchen.com/recipes/main-courses/honeye28099s-fried-chicken/ (may not work)