Fried Chicken

I have tried all sorts of coatings--corn flakes, bread crumbs, etc. but found that this basic recipe was preferred by my family. If you have the option, use the pan you cooked bacon in that morning. The bacon drippings add a lot of flavor. I make a point of having bacon drippings when I fry chicken. You can keep the bacon pan for a couple of days at room temperature just sitting on the stove until you are ready to cook the chicken.

One or 2 whole fryers, cut up or equivalent pieces. (I don't use the back or innards.)

Lawry's season salt

Optionally: dry Italian herbs



peanut oil

Wash and pat chicken partly dry with paper towels. Liberally season chicken before dredging in flour. (Use a plastic bag for the flour.)

Add oil to large frying pan to about a half inch deep. Bring to medium high, or high, add chicken pieces then reduce heat after chicken starts to brown. (It will take about 40 minutes to thoroughly cook chicken this way.) If the outside looks done, but the inside is still a little pink, finish by baking in the oven on a baking sheet covered with foil at about 375º.

I generally brown the chicken pieces on the stove top and finish in the oven for at least a half hour... often more. This method is nice when I am frying 2+ chickens-- most of the actual cooking is in the oven.

The wings will get done before the rest, so take them out first or put them in the oven half way through the cooking time.

As soon as you finish using the frying pan, take it off heat. You can pour off all but a little of the oil and make gravy if the bits in the bottom are not too burned looking.