1 (3 1/2 pound) chicken, cut into 8 pieces, rinsed and patted dry
1/2 tablespoon freshly ground black pepper
1 tablespoon kosher salt
3 cups all-purpose flour
1 cup vegetable oil, for frying
Put the chicken in a large baking dish and sprinkle on the pepper and salt. Refrigerate for 1 hour.
Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.
In a large cast iron skillet, heat the oil until simmering. Add the chicken pieces and fry over moderate heat, turning until golden and cooked through, about 30 minutes, Lower the heat if the chicken gets too dark.
Recipe courtesy of Executive Chef Jasper Alexander, Hattie's Restaurant