Honey’s Fried Chicken

Fill a large, heavy (preferably cast iron) skillet halfway with oil. Heat over medium-high heat for 5 – 10 minutes. Be careful not to get the oil too hot – you’ll know it’s too hot if it starts smoking. You’ll also know it’s hot enough and ready for the chicken when you hold your hand over the oil and you can feel some serious heat emanating from it.

While the oil is heating, get your chicken ready. To prepare the chicken, fill a large food storage bag with the cornmeal and the flour. Put each piece in the bag and shake to coat the chicken with the flour mixture. Shake off the excess flour and place the chicken pieces on waxed paper. After all the pieces have been coated, put each one back in the bag, coat them again, shake off the excess flour, and place immediately into hot oil, bone-side down.

IMPORTANT NOTE: When placing the chicken in the skillet, put the breasts in first, followed by the thighs, legs and finally the wings. Your skillet will be severely crowded at first, but they’ll start to shrink and you’ll have more room.

The chicken will cause the oil to cool somewhat, so keep the heat on medium high until the oil catches back up. After about 3 or 4 minutes, turn the heat down to medium. Do not cover. Continue to cook over medium heat for about 45 minutes total, or until the skin is a beautiful golden brown, turning frequently.

Remove from oil and place on a paper towel-lined platter. Sprinkle with salt while the chicken is still wet from the oil. I love to serve this up with mashed potatoes and southern green beans. Now THAT’S finger lickin’ good!