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1
In a shallow, non-aluminum dish, combine first 5 ingredients.
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2
Add chicken and toss once to coat.
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3
Cover and chill 8 hours or overnight, turning once or twice.
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4
Place pieces on rack to drain slightly but do not pat dry.
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5
In a paper bag, combine flour, salt, black pepper, and red pepper.
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6
Toss chicken in flour mixture and place on a clean rack or a baking sheet.
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7
Toss each piece again, shake off excess flour and set aside at cool room temperature for 2 hours.
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8
In 2 large, heavy skillets, or 1 electric skillet, heat enough oil to reach a depth of 1/2-inch to 350 to 360 degrees.
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9
Add chicken pieces to the hot oil one by one.
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10
(Note: Adding too many pieces at once lowers the temperature of the oil and the chicken will not brown properly.)
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11
Adjust temperature so oil remains between 300 and 320 degrees.
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12
Cook, turning once with tongs, 10 to 12 minutes per side (4 to 5 minutes for boneless breasts) or until juices run clear when pierced in the thickest part.
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13
(Thicker pieces may require more cooking time.)
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14
Transfer pieces as they are done to paper towels to drain.
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15
Serve hot or warm.
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16
Gravy for Fried Chicken
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17
Drain all the oil from the cooking skillet through a sieve and into a bowl.
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18
Return the skillet to medium heat.
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19
Add two tablespoons of the chicken-frying fat to the skillet, along with any browned bits caught by the strainer.
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20
Add two tablespoons of flour, blend well, and cook for two minutes, stirring.
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21
Off heat, add a scant two cups boiling chicken stock.
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22
Simmer for 2 minutes, season (using freshly grated nutmeg, if desired) and serve.
