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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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DH and I ate at Hattie's Chicken Shack years ago. It was a memorable experience. / I was happy to see this recipe in Food & Wine, 2001. This highly seasoned chicken will showcase the flaovors of a smooth, rich, fruity Chardonnay such as the 1998 Acacia Carneros or the 1998 Chalone. Ingredients:
8 pieces chicken, about 3 1/2 lbs., rinsed and patted dry |
1 tablespoon fresh ground black pepper |
1/2 tablespoon kosher salt |
1 teaspoon garlic powder |
1 cup all-purpose flour |
1 cup vegetable oil, for frying |
Directions:
1. Put chicken in a large baking dish and sprinkle with pepper, salt and garlic powder.
2. Refrigerate for 1 hour.
3. Put the flour in a large, sturdy plastic bag.
4. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour.
5. In a large cast-iron skillet, heat the oil until shimmering.
6. Add the chicken pieces and fry over moderate heat, turning, until golden and cooked through, about 30 minutes.
7. Lower the heat if chicken gets too dark.
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