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