Yield: 8 Servings
- Brine — to cover chicken
- Small fryer, rinsed, cut up — 2
- All purpose flour — 1-1/2 cups
- Salt — 1 Tbsp
- Pepper — 1-1/2 tsp
- Garlic Powder — 1/4 tsp
- Lard or vegetable oil for frying — 1-2 inches in pan
- Dissolve 2 tablespoons salt for each quart of cold water to make brine. Soak cut up chicken in brine for several hours or overnight, in refrigerator. Take out and drain on paper towels. Don’t have completely dry or the flour won’t stick.
- While oil is heating to about 350 degrees, mix flour, salt, pepper, and garlic powder together in paper bag. Shake 2 or 3 pieces at a time in mixture. Add chicken to heated oil making sure pieces don’t touch.
- When the chicken starts to brown, turn. Maintain a constant heat between 335 and 360 degrees. Continue cooking until done, turning regularly so evenly cooked.
- The chicken is done when the juices run clear when pierced with a fork and it’s golden brown. Legs and thighs take longer than breast and wings.