Recipe courtesy of Hughley's Southern Cuisine

Ken Nae's Fried Chicken

  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 4 to 5 servings
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Ingredients

4 cups vegetable oil

3 pounds chicken thighs and wings

3 pounds chicken thighs and wings 

3 tablespoons favorite seasoning salt 

1 teaspoon paprika 

1 teaspoon freshly ground black pepper 

2 cups all-purpose flour 

Directions

  1. Heat the oil in a deep frying pan until a deep-fry thermometer inserted in the oil registers 365 degrees F.
  2. Meanwhile, sprinkle the chicken with 2 tablespoons of the seasoning salt, the paprika and 1/2 teaspoon of the black pepper. In a bowl, mix the flour and the remaining 1 tablespoon seasoning salt and 1/2 teaspoon black pepper. Roll the chicken in the flour mixture until evenly coated, and then shake off any excess.
  3. Cook the chicken in batches so as not to overcrowd the pan. Fry the chicken pieces until they float to the top of the pan and turn golden brown, approximately 15 minutes. When the chicken is pierced with a fork, the juices should run clear. Drain on paper towels. Repeat with the remaining chicken. 

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