Use enough oil to fill skillet to a depth of about 1/2". Granola, corn, or sunflower oil impart the least flavour, lard the most. Crisco shortening seems to result in the crispest chicken. Canola is considered the healthiest.
Large heavy skillet or casserole with cover; large mixing bowl; thongs or a big fork for handling chicken pieces, frying thermometer (ideally).
Add enough oil to your skillet to come to a depth of about 1/2 inch and turn the heat to medium.
When oil is hot raise heat to high. Slowly add chicken pieces to skillet. Cover skillet, reduce heat to medium (more or less-oil should sizzle but not smoke) and cook for 7 minutes.
Uncover skillet, turn chicken and continue to cook, uncovered, for another 7 minutes.
Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that all sides are golden brown.
Remove chicken from skillet and drain on paper towels placed on newspaper (for additional absorption). Serve chicken immediately, or cold.
©Al (Alex-Alexander) D. Girvan. All rights reserved.
©Al (Alex-Alexander) D. Girvan. All rights reserved.
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