Fried Chicken

This recipe has been passed down for at least 6 generations. Grandma Sherry, Gramma Alice, Big Mom, Gramma Celeste, (Mary, Jim, Alice), (Penny, Wes)

Ingredients

1         Whole chicken cut into:

                     8 pieces

                                2         Drumsticks

                                2         Thighs

                                4         Equal pieces of breast

Use the rest of the chicken (wings, and backbone) to make stock, or just buy the pieces that you want.

1/2C   Flour

1t        Salt

1/2t     Black pepper

Dash  Cayenne

1inch of vegetable oil in a 10 inch cast iron skillet with glass dome lid

Process

Mix the flour, salt, pepper, and cayenne in a small ziplock bag

Heat the oil on medium high heat until a drop of flour starts to sizzle

Dredge 4 pieces of chicken (one at a time) in the flour mixture.  Celeste usually fries the white meat in one batch and the dark meat in the other.

Knock off the excess in the bag

Place in the hot oil (4-5 pieces of chicken max)

Fry for 10 minutes on medium high turning occasionally to brown evenly

Turn the heat to medium low and cover for 10 minutes, turning once

Remove the cover

Turn the temperature back to medium high

Fry for 10 minutes

Drain on paper towels

Start the second batch (or you can use two skillets and do all at once)