Salt and pepper cured pan-fried chicken

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Recipe by: esmerauda

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Servings 3 c (about) milk
3 lb Chicken, cut into 8 pieces, 1 c All-purpose flour
-trimmed 1 ts Cornmeal
1/4 c Coarsely cracked peppercorns 1 1/2 c (about) peanut oil
2 c Coarse salt

Arrange chicken in single layer in shallow dish. Sprinkle with
pepper, turning pieces to coat completely. Pack salt over and around
chicken. Let stand at room temperature 2 1/2 hours.

Rinse chicken in cold water; dry thoroughly. Clean dish; add
chicken. Pour in milk to cover. Chill 2 hours.

Drain chicken. Combine flour and cornmeal in another shallow dish.
Coat chicken with mixture, shaking off excess (make sure skin is
stretched around each piece). Arrange chicken in single layer on
rack. Refrigerate uncovered for at least 4 hours.

Heat 1/2 to 3/4 inch oil in cast-iron or other heavy large skillet to
375 F. Add dark meat pieces (they should be only half submerged).
Fry 4 minutes, then turn and fry second side 4 minutes. Add white
meat and continue frying until chicken is golden brown and cooked
through, turning pieces 3 to 4 times, 15 to 20 minutes. Drain on
paper towels for 5 minutes and serve.

Bon Appetite