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1
Rinse the pieces of chicken and set them on a large plate.
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2
Sprinkle the pepper and salt on each side of the chicken.
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3
Add the flour to a shallow bowl and dredge a piece of the chicken in flour, or do two pieces at a time if your bowl is large enough.
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4
Generously coat the chicken in flour on all sides.
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5
Dredge only the amount of chicken that will fit into your skillet at one time.
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6
Set aside on a plate for a moment while you heat the oil.
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7
Heat a large skillet on medium heat and add the oil so that its about 1/2 inch deep in the skillet.
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8
Depending on the diameter of the skillet you may need 1 1/2 to 2 cups of oil.
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9
Sprinkle a tiny bit of the flour in the oil and if it sizzles it means that its hot enough.
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10
Add the pieces of flour-coated chicken to the oil.
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11
Continue to dredge as many pieces of chicken in the flour that will fit into the skillet.
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12
Depending on the size of your skillet you may need to make a second batch of dredge to finish frying the remaining pieces of the chicken.
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13
Using a cooking or carving fork, turn the chicken regularly as it turns a golden color.
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14
Try to poke the fork into the outside edges of the skin when turning the chicken rather than in the middle of the meat (so the juices dont run out).
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15
When turning the chicken, a cooking fork tends to keep the crispy skin looking nicer than when using tongs.
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16
If the oil starts to bubble quickly or splatter out of the skillet, turn the heat down just a bit.
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17
Keep an eye on the chicken to see if its turning a dark brown color (rather than a golden color) or cooking too quickly.
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18
If so, turn the heat down just a bit.
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19
Lay a small cooling rack over a large plate or baking sheet and set aside for a moment.
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20
Continue to let the chicken cook until all sides are a medium to dark golden color.
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21
As the pieces of chicken are done cooking (about 3o to 40 minutes), remove them from the skillet and lay them on top of the cooling rack.
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22
The larger pieces of chicken like the breasts may take the longest time to cook.
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23
Repeat with the remaining chicken.
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24
Serve warm or cold.
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25
Delicious served warm with mashed potatoes and gravy, or cold for lunch, or as a late night snack.
