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Ingredients
- fryer cut into 8 pieces
- salt to taste
- freshly ground pepper
- 3/4 cups canola or solid veg shortening
- 1/2 cup flour
- 1/2 cup rice flour
- 1/2 tbsp creole seasoning (to make your own equal parts salt, pepper, paprika, cayenne papper, garlic powder and cumin)
Directions
- wash chicken and dry well with paper towels, removing any excess skin or fat. season generously with salt and pepper and let sit a room temp for half an hour
- in a large cast iron skillet, heat the oil or shortening n med high to about 350 hot enough that a pinch of flour dropped into it makes a robust sizzle. the liquid should cover the chicken about 2/3 of the way but no more.
- as the oil/shortening heats, mix the flours and seasoning together in a resealable plastic bag. add the dark meat and shake until well coated. shake of excess and place skin side down in the pan fry until skin is lovely crisp brown about 7-9 minutesthen turn and fry the other side 4-6 minutes
- place chicken pieces on a wire rack to drain, or on a plate covered with paper towel. coat and fry the white meat next, 10-12 minutes per side.
- serve
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 3 servings | |
| Calories 1540 | |
| Calories from Fat 1046 | 68% |
| Total Fat 117.06g | 146% |
| Saturated Fat 21.9g | 88% |
| Trans Fat 0.22g | |
| Cholesterol 308mg | 103% |
| Sodium 288mg | 12% |
| Potassium 824mg | 24% |
| Total Carbs 37.48g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 0.11g | 0% |
| Protein 80.27g | 128% |
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