The longer you can let the chicken pieces set in the fridge with the spices on them the better. I do my prep work in the morning then I’m ready to fry at night.
Step 1:
8 pieces of chicken – any combo you want
2 tsp. kosher salt
1 tsp. black pepper
1/2 tsp. garlic powder
Step 2:
1 cup flour
1/2 tsp. black pepper
1/2 tsp. paprika
1-2 cups vegetable oil
1 Tbps. bacon fat (optional)
Rinse the chicken pieces and pat dry, place on a large, rimmed tray.
(Step 1 ingredients) In a small bowl, mix the salt, pepper, and garlic powder together and sprinkle all over the chicken pieces. Cover then place in the fridge for several hours. You really should let this sit no less than 1 hour – it makes all the difference.
(Step 2 ingredients) Place the flour, pepper, and paprika into a large zip lock type plastic bag. One at a time, add the seasoned chicken pieces and shake until it is covered with the flour spice mix.
In a large skillet (cast iron works best), heat the oil & bacon fat over high heat until when a little flour is sprinkled into it, it bubbles. Add the chicken pieces (you’ll have 2 batches) and lower the heat to medium. Cook for about 10-15 minutes per side – nicely golden, turn and cook the other side until cooked through. Remove from skillet and place on paper bags or paper towels to drain. Serve hot or cold.