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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own. Ingredients:
1 3 to 4-pound chicken, cut into 10 pieces (breasts halved crosswise) |
1/2 teaspoon kosher salt plus more for seasoning |
1/2 teaspoon freshly ground black pepper plus more for seasoning |
2 cups all-purpose flour |
2 tablespoons cornstarch |
canola or vegetable oil (for frying; about 4 cups) |
2 ounces fatback, sliced 1/2 thick, rinsed (optional) |
Directions:
1. Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight.
2. Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate.
3. Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4 . Heat over medium-high heat until thermometer reads 350°F.
4. Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side. Drain on paper towels and season with salt.
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