Chalfonte Fried Chicken

This fried chicken recipe comes from the Chalfonte Hotel and is sure to become a family favorite once you give it a try!

March 01, 2015

Ingredients

  • 1 3-pound chicken, quartered
  • 1 cup flour
  • Salt
  • Freshly ground pepper
  • 2 tablespoons paprika
  • 2 cups corn oil or Crisco shortening
  • 1 medium onion, sliced into thick rings

Instructions

Soak chicken in salted water (1 tablespoon per quart of water) for 1 hour. Remove and pat dry.

Combine flour, salt and pepper to taste, and paprika in a paper bag large enough to hold 2 pieces of chicken at a time. Add 2 pieces of chicken and shake well, coating chicken completely. Remove and repeat with 2 remaining pieces.

Place oil or shortening in a large skillet (it should reach a depth of about 2 inches) and heat over medium-high heat until oil reaches medium-hot (about 375° on a frying thermometer). Add the onion rings and chicken and cook for 10 minutes, keeping the oil heated to 375°. Turn, and cook another 10 minutes or until chicken is tender, crisp, and golden brown. Remove chicken from the oil and serve immediately, or place on a rack over a foil-lined baking sheet and hold in a warm oven until ready to serve.

Makes 4 generous servings

Chalfonte Hotel recipe adapted from I Just Quit Stirrin’ When the Tastin’s Good, 75th Anniversary Edition

Ingredients

  • 1 3-pound chicken, quartered
  • 1 cup flour
  • Salt
  • Freshly ground pepper
  • 2 tablespoons paprika
  • 2 cups corn oil or Crisco shortening
  • 1 medium onion, sliced into thick rings
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