Fried Chicken



  1. Put 1/2 inch of the oil in a skillet.
  2. Dry the chicken well with paper towels.
  3. Mix together the flour and seasonings in a large plastic bag or bowl.
  4. Toss the chicken in the mixture, 2 or 3 pieces at a time, until they are well coated.
  5. Tap off the excess flour and put them on a rack.
  6. Turn the heat under the oil to medium-high.
  7. Add a pinch of flour to the oil; it will sizzle when the fat is ready.
  8. Add the chicken pieces, slowly and skin side down.
  9. Throughout the process, adjust the heat and add oil, 2 tablespoons at a time, as necessary to maintain that balance.
  10. Cover and cook, 5 to 10 minutes.
  11. Uncover the skillet and tug on a piece with tongs.
  12. If it releases easily, turn it; if not, cover the pan again and cook for another minute or two.
  13. Once all the chicken has been turned, cook, uncovered, until the other side is well browned, 5 to 10 minutes.
  14. The smaller pieces will be done first.
  15. To check, remove one and cut into it close to the bone; the meat should be firm and the juices run clear.
  16. Keep cooking and turning until all the chicken is done inside, another 5 to 10 minutes.
  17. As the pieces finish cooking, transfer them to paper towels to drain.
  18. Serve hot, warm, or at room temperature.