| Level: | Intermediate |
| Total: | 1 hr 40 min |
| Prep: | 10 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1419 |
| Total Fat | 98 g |
| Saturated Fat | 15 g |
| Carbohydrates | 72 g |
| Dietary Fiber | 3 g |
| Sugar | 0 g |
| Protein | 60 g |
| Cholesterol | 202 mg |
| Sodium | 1273 mg |
Reviews
Don’t know who wrote the recipe. I find it excellent and have made it numerous times.
I for1 with a garlic allergy……. loved this recipe, too many recipes now days call for garlic. Why? I love the smell of garlic but beyond that….
This recipe isn’t Hattie’s. I found another recipe that used garlic powder with the salt and pepper but otherwise cooked the same way. Tasted good but definitely not the Hattie’s recipe. I’ve eaten at hatties several times and his has a batter soaked in buttermilk.
Can’t wait to try Fryed Chicken yumo
This isn’t the recipe. I think on the show he soaked it in buttermilk
What?