As southern and as simple as the cast iron skillet it's cooked in, this Old School Fried Chicken is a throwback to grandma's kitchen with little fuss and big flavor.
Course: Dinner, Main Course
Keyword: chicken, fried, southern classic
2 1/2-3lbchicken wings
1 1/3call purpose flour
1tspcoarse black pepper
1/4tspcayenne peppermore or less to taste
shortening or canola oilfor frying
In a spice grinder or blender, add all of the dry spices including sugar and parsley flakes and pules into a powder. Divide the seasoning in half.
Using a bowl or shallow dish, place the wings in a single layer and sprinkle the remaining spices evenly over the pieces. Coat all sides. In a bowl or large brown paper bag, add the flour and half of the spices and mix well.
Place the seasoned chicken pieces in to the flour then fold top. Grab the folded flap and the bottom of the bag to support and give the bag a good shake. The chicken should be well coated.
Heat about 1 1/2 - 2 cups of oil in a cast iron skillet or a heavy bottom pan to 350 degrees. Shake off any excess flour before place 5-6 piece into the hot oil. Be sure to not overcrowd the pan. Fry the wings on each side for 6-7 minutes. Temperature should read 165 degrees before removing from the pan and draining on paper towels or on a wire rack.