- Canola oil
- 3 pounds chicken with skin (pre-cut from the grocery store - legs, thighs, wings)
- All-purpose flour, for dredging
Heat 1/2-inch of oil in a large skillet over medium heat. Season chicken with salt and cover in flour (use a large plastic resealable bag). Place chicken in oil and brown on all sides evenly, about 4 to 5 minutes per side, or until chicken is fully cooked through. Remove to a paper towel and refrigerate until cold. This is best made 1 day in advance.
Recipe courtesy of Sandra Lee