Food Network: Fried Chicken

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Fried Chicken
Recipe courtesy Olivia Sipe

Ingredients
6 to 8 pieces skinless white chicken meat with or
without bones
1 cup all-purpose flour
1/3 to 1/2 cup solid vegetable shortening
Salt and fresh ground black pepper

Directions
Trim off all fat and discoloration, etc. with kitchen
shears or a sharp knife from the chicken. Wash under cold water. Put the flour
into a plastic bag. While the pieces are still very wet, place them 1 at a time
into the flour. Shake the bag to coat each piece. Melt about 1/3 to 1/2 cup of

shortening in a pan on medium heat. Shake the bag again to keep the pieces from
sticking together.

When the shortening is melted and very hot, remove the chicken from the bag.
Gently shake off the excess flour and lay into the hot fat. When all the pieces
are in the pan, cover with a lid and allow to fry about 5 to 7 minutes. Remove
cover and check each piece to see how brown it is. When it is lightly golden
brown, turn to fry the other side. Add salt and fresh ground pepper to each piece
on the browned side. Cover again and allow the other side to brown. Season the
second side. At this point, you may remove the cover and continue to fry the
chicken to the desired "browness" you prefer. Turn often.

It should be nicely browned with a very crisp outside and a moist, tender inside.
You may want to reduce the heat a little after you have browned the second side.

Boneless, skinless chicken cooks much faster than meat with the bone in. Place the
fried pieces on a wire rack covered with a paper towel to drain off the excess
grease. For best flavor and texture, serve about 7 to 10 minutes after you remove
from the pan.