Recipe courtesy of Polly Judd

Polly's Fried Chicken

Save Recipe
  • Level: Intermediate
  • Total: 12 hr 40 min
  • Prep: 10 min
  • Inactive: 12 hr
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. In a large bowl, soak the chicken in enough salted water to cover in the refrigerator overnight. Add about 1 tablespoon salt per cup of water. Drain the chicken and shake off the excess water. In a pie plate, mix together the flour, pepper and salt. Roll the chicken in the flour to coat. Into two 12-inch cast iron skillets, pour enough vegetable oil to come to a depth of 1 1/2 inches in each skillet. Heat over medium-high heat until very hot, 305 degrees F.
  2. Using tongs, carefully add the chicken pieces to the hot oil, making sure there is a lot of space between the pieces. Cook all the chicken at the same time. Cover the skillets and lower the heat to medium. After 15 minutes, the bottom sides should be brown. Turn the pieces over with the tongs, and continue to cook, covered, browning on all sides, and adjusting the heat as necessary. Remove the breast pieces after 12 minutes. All the chicken should be cooked in about 30 minutes. Transfer the chicken to paper towels to drain. Serve immediately.
21m Easy 100%
CLASS
22m Intermediate 99%
CLASS
25m Intermediate 100%
CLASS
Michael Solomonov

Soy Garlic Fried Chicken

16m Intermediate 98%
CLASS

21m Easy 96%
CLASS
Michael Solomonov

Twice Fried Chicken

16m Intermediate 97%
CLASS
9m Easy 100%
CLASS