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1
To a large Ziploc bag, add in everything but the flour and frying oil.
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2
Mix well, seal, and place in the refrigerator overnight.
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3
The following day, remove the chicken pieces from the marinade and place them on a plate.
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4
To another large Ziploc bag, add the flour, and season with a bit more salt and pepper.
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5
Take a couple of pieces of the chicken and add them to the Ziploc bag.
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6
Seal and give it a good shake, making sure you have coated the chicken with the flour.
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7
Remove, shaking off the chicken pieces to remove any excess flour, and place on a wire rack.
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8
Continue with the remaining pieces of chicken.
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9
To a large cast iron skillet, add about an inch of oil, being careful not to add too much as it will rise when you add the chicken.
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10
Heat on medium heat until the oil reaches about 360 degrees.
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11
Add in your pieces, placing the darker meat in the center of the skillet and carefully arrange the other pieces around the perimeter.
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12
If you have an oil splatter screen, use it, and just place onto the top of the skillet.
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13
Cook for about 4-6 minutes on each side.
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14
Dont mess with it and keep turning it, just let it be.
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15
Reduce the heat to a medium low after turning the second time around and let the chicken cook for about another 12-15 minutes.
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16
When the chicken is done, remove the pieces from the skillet, and place on a wire rack the let any excess oil drain.
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17
Plate and serve.
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18
I think my dinner table was pleasantly surprised when they bit into the chicken.
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19
Not only did it have the perfect crunch that you expect in great fried chicken, but it was packed full of great flavors.
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20
You really got great lemon, garlic and onion flavor in every bite.
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21
Hope you enjoy.
