Directions
In a small heavy bottom cast iron skillet, whisk all ingredients together. Place pot over medium heat, warm oil to about 165ºF. Cook, stirring until fragrant, about 1 minute. Remove from heat. Transfer to a storage container for later use, oil will last one month in cold storage.
In a large re-sealable plastic bag or paper bag, combine the flour with seasoning; mix well. Set aside.
Heat oil in a medium heavy bottom cast iron skillet to 365ºF. Oil is ready when flour dropped in bubbles and sizzles steadily.
While oil is heating - Remove chicken from refrigerator, dredge in seasoned flour. Coat chicken evenly and shaking off excess flour; place on sheet pan.
Carefully place the chicken in the oil, skinside down and away from you; cook in batches. Don't crowd the pan and maintain oil at 365ºF. Continue cooking, turning each piece to brown evenly and cook through, about 12-14 minutes total. Note: Skinless, boneless chicken will take about 8-10 minutes to cook. Cook chicken to 160ºF internally.
Drain chicken on prepared pan. Repeat with the remaining chicken, replenishing and reheating the oil between batches.
Assemble hot chicken: Dunk hot fried chicken in prepared hot oil.
Remove and place on white bread. Excess oil will drip onto the bead - this is a good thing. Serve immediately with dill pickles.
Ingredients
Directions
In a small heavy bottom cast iron skillet, whisk all ingredients together. Place pot over medium heat, warm oil to about 165ºF. Cook, stirring until fragrant, about 1 minute. Remove from heat. Transfer to a storage container for later use, oil will last one month in cold storage.
In a large re-sealable plastic bag or paper bag, combine the flour with seasoning; mix well. Set aside.
Heat oil in a medium heavy bottom cast iron skillet to 365ºF. Oil is ready when flour dropped in bubbles and sizzles steadily.
While oil is heating - Remove chicken from refrigerator, dredge in seasoned flour. Coat chicken evenly and shaking off excess flour; place on sheet pan.
Carefully place the chicken in the oil, skinside down and away from you; cook in batches. Don't crowd the pan and maintain oil at 365ºF. Continue cooking, turning each piece to brown evenly and cook through, about 12-14 minutes total. Note: Skinless, boneless chicken will take about 8-10 minutes to cook. Cook chicken to 160ºF internally.
Drain chicken on prepared pan. Repeat with the remaining chicken, replenishing and reheating the oil between batches.
Assemble hot chicken: Dunk hot fried chicken in prepared hot oil.
Remove and place on white bread. Excess oil will drip onto the bead - this is a good thing. Serve immediately with dill pickles.