This dish tastes so good that guests are perfectly willing to eat it off the floor.
SERVES: 2
INGREDIENTS:
- Vegetable oil for frying (about 8 cups)
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 4 chicken pieces with skin, such as breast halves, thighs, or legs
- 1 cup all-purpose flour
- 1 teaspoon paprika, preferably hot smoked
- 1 teaspoon cayenne
INSTRUCTIONS:
- In a 4-inch-deep heavy pot or deep fryer fitted with a thermometer, heat 2 inches of oil to 350°F. (If you don’t have a thermometer, drop a kernel of popcorn into the oil; the kernel will pop when the oil is hot enough—in the 350°F to 365°F range.)
- Meanwhile, mix together the black pepper, garlic powder, and ½ teaspoon salt. Pat the chicken dry, then sprinkle all over with the pepper mixture.
- Put the flour, paprika, cayenne, and remaining ½ teaspoon salt in a large plastic bag, then seal the bag and toss to mix the ingredients. Put the chicken pieces in the bag, then reseal. Toss to coat the chicken evenly.
- Fry the breasts first in the oil, turning as necessary, until evenly browned and cooked through, 12 to 15 minutes. Drain the chicken on a plate lined with paper towels. Return the oil to 350°F and cook the legs, thighs, and/or drumsticks until evenly browned and cooked through, 15 to 18 minutes. Drain on a plate lined with paper towels and serve.
