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