Hard-Fried Chicken

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   ["Make the dredge: In a large bowl, combine the flour, seasoning, baking powder, and pepper.", "Fry the chicken: Prepare a deep-fryer or fill a large (at least 6-quart) pot halfway with oil and heat to 355u00b0F to 360u00b0F Dredge the chicken in the flour mixture, shake off the excess, and fry until the chicken is dark brown and the crust is brittle, 16 to 18 minutes. Drain on paper towels and season with salt to taste.", "Note: the authors and chefs kept recommending to ""clap"" your chicken pieces together after dredging them -- so Clap your chicken!"]

* Per serving · 4 servings · Values may vary.

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