Fried Chicken

1. 1

   Put chicken pieces in a baking or marinating dish so that chicken will fit in one layer.

2. 2

   Sprinkle chicken with pepper, turning so that chicken is coated on both sides.

3. 3

   Pack salt around chicken pieces.

4. 4

   Let stand at room temperature for 2-1/2 hours.

5. 5

   Rinse chicken in cold water and dry.

6. 6

   Clean baking dish and add chicken.

7. 7

   Pour milk over chicken.

8. 8

   Chill 2 hours.

9. 9

   Drain chicken.

10. 10

    Combine flour and cornmeal in pie pan or bowl.

11. 11

    Coat chicken with flour/cornmeal and arrange chicken in a single layer.

12. 12

    Refrigerate chicken for 4 hours (or longer).

13. 13

    Heat 1/2 to 3/4-inch oil in cast-iron skillet to 375F.

14. 14

    Add chicken pieces, drumsticks first.

15. 15

    Fry drumsticks 4 minutes each side before adding remainder of chicken.

16. 16

    Continue frying for 15-20 minutes or until chicken is golden brown.

17. 17

    Drain chicken on paper towels.

* Per serving · 4 servings · Values may vary.

No additional tips available.