How To Make Fried Chicken: The BLACK Way

#IdaBell #blackcooking HOW TO FRY CHICKEN: THE BLACK WAY INGREDIENTS: Chicken pieces (as many as you're cooking) 2 cups all-purpose flour 2 tsp salt 1 tsp black pepper (fresh-cracked preferred) 1 tsp paprika 1 tsp garlic powder ½ tsp cayenne (optional, if your family runs hot) Cast iron or heavy pan Oil for frying (lard or vegetable oil) Paper towels STEPS: Step 1: Mix 2 cups flour, 2 tsp salt, 1 tsp black pepper, 1 tsp paprika, 1 tsp garlic powder, and ½ tsp cayenne (optional) in a wide, shallow dish. Step 2: Pat chicken pieces completely dry with paper towels. Drag each piece through seasoned flour, pressing it in and turning to coat every surface. Set on a clean plate and WAIT 5-10 minutes. Watch the flour change from powder to a thick, dense coating (plaster). Step 3: Fill your cast iron deep enough to halfway submerge chicken pieces. Heat oil to 350°F. Test: drop a pinch of seasoned flour in—it should sizzle immediately, rise, and turn golden within 30 seconds. Step 4: Lay chicken pieces in gently (don't drop). Away from you so oil doesn't splash back. Don't move for the first full minute as crust sets. Then turn as needed. Dark meat 12-15 minutes total, white meat 10-12 minutes. Step 5: Test doneness at thickest part of thigh with a knife. Juice should run clear, no pink. Remove and drain on paper towels. Let rest 5 minutes before serving. 0:00 - Cold Open | 3:00 - Secret (Dust Becomes Plaster) | 6:00 - Step 1: Season Flour | 8:00 - Step 2: Dredge & Rest | 10:00 - Step 3: Heat Oil 350F | 12:00 - Step 4: Fry Chicken | 18:00 - Step 5: Drain & Rest