Traditional southern fried chicken is pan-fried, not deep-fried. You don't need gallons of oil - just a good old Lodge skillet and enough fat to shallow fry the chicken.
For that extra authentic flavor, fry up some bacon first and use that bacon grease in your oil mix. If you really want to go old-school, use lard.
First off, to make sure chef Smith's pointers don't go to waste, check to see if your iron skillet is well-seasoned and ready for frying.
Before frying, make sure that your chicken is at room temperature. This will ensure that the outside and the inside cook at an optimal, complementary pace.
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