Salli's Fried Chicken
This pan-fried chicken is manna for the health conscious, as it actually absorbs very little oil -- only two-and-three-quarter tablespoons for four servings (two pieces per serving).
Martha Stewart Living, July/August 1995
- 1 3-pound chicken, cut into 8 pieces
- 1 teaspoon salt
- 1 1/2 cups all-purpose flour
- 1 teaspoon freshly ground pepper
- Pinch of ground, cinnamon
- 1 cup whole milk, or buttermilk
- Solid vegetable shortening, for frying
- Place chicken iIn a large bowl; cover with ice water. Cover bowl with plastic wrap, and place in refrigerator to allow chicken to soak overnight. Pat chicken dry, and sprinkle with salt.
- In a large shallow bowl or dish, season flour with pepper and cinnamon. Toss chicken pieces in flour, then shake off excess. Let dry for 15 minutes.
- Pour milk into another shallow bowl, and dip chicken pieces into milk. Coat the pieces again with flour.
- In a large, heavy skillet, melt enough shortening over high heat so that it fills pan to 2 inches. Brown chicken pieces on both sides, starting with the meat side down and turning frequently. Lower heat, cover skillet, and cook until chicken is just done, 10 to 20 minutes, depending on the size of piece. Remove cover, raise heat, and fry until chicken is crisp on both sides. Remove from skillet. Drain the pieces on a wire rack. Serve.
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