Chalfonte Fried Chicken

Name: Chalfonte Fried Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 4 servings
Cuisine: american
Ingredients: 3 pounds Chicken, quartered; Kosher salt; 1 cup all-purpose flour; 2 tablespoons paprika; Freshly ground black pepper; 2 cups vegetable shortening or corn oil; 2 large onions, thickly sliced

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Level: Intermediate
Total: 1 hr 40 min

Prep: 20 min
Inactive: 1 hr
Cook: 20 min

Yield: 4 servings

Level: Intermediate
Total: 1 hr 40 min

Prep: 20 min
Inactive: 1 hr
Cook: 20 min

Yield: 4 servings

Ingredients

3 pounds Chicken, quartered

Kosher salt

1 cup all-purpose flour

2 tablespoons paprika

Freshly ground black pepper

2 cups vegetable shortening or corn oil

2 large onions, thickly sliced

Directions

Soak chicken pieces in salted water (1 tablespoon of salt per quart of water) for at least 1 hour. Pat dry.
Mix flour, paprika, salt and pepper in a large plastic bag. Coat the chicken with the seasoned flour mixture.
Heat the shortening in a large deep skillet over medium-high heat to 360 degrees F. Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil). Shake any excess flour from the chicken pieces then add them to the onions. Fry the chicken until it is crisp and brown on the first side, about 10 minutes. Turn the pieces of chicken over and continue cooking until the juices run clear, approximately 20 minutes (remember the legs may take a little longer than the breasts). Transfer the chicken to a rack to drain. Discard the onions. Serve the chicken hot or at room temperature.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

My Private Notes

Show: Tyler's Ultimate

Episode: Fried Chicken

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