So the latest thing someone asked me was how I fry chicken so I'll dole out some pointers.
1. Used a deep vessel for your 3rd degree burning oil. A shallow pan makes no since at all and is super messy. If you have a dutch oven, legit. If you dont have a dutch oven, use a pot.
2. If you are like me and don't care about trans fats, use shortening instead of vegetable oil. For some fucked up reason it both works and tastes better.
3. Place your chicken parts in gallon bag only filling a third of then way. Add seasonings and shake. Add flour and shake again. You chicken is ready to fry. Just place in hot oil.
4. Temp your largest and thickest piece close to the bone. You temp should read atleast 145f carrying over to 150f as it rest.
5. Line a platter with paper towels to soak up any excess grease if you dont have a rack. No one wants greasy soggy chicken.
Hope that helps
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