Growing up, my mother rarely fried anything, so my mother-in-law taught me how to make fried chicken. Using this recipe, chicken turns out cripsy and never dry.
2 lbs chicken pieces, bone in
1 cup flour
1 tsp salt
1/4 tsp pepper
Water
Vegetable Oil
Fill medium size mixing bowl with cold water. Put flour, salt and pepper in a large, ziplock bag, and shake until well combined. Dip chicken pieces in flour to coat, then water, then flour again. Put on a plate until ready to cook.
Heat oil on high in a large frying pan until a drop of water sizzles in it. Carefully place chicken in hot oil and brown for five minutes on each side. Cover and turn heat on low. Cook for 15 minutes on each side. Remove lid, turn heat up, and cook for 5 more minutes, turning often to avoid over browning.
Remove chicken with tongs and place on paper towels to drain.
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