Southern Fried Chicken 2 quarts vegetable oil 3-1/2 lb. chicken, cut into 8 pieces 1 tsp. salt 1 tsp. pepper 1 cup flour Attach a deep-fat thermometer to the side of a 6-quart Dutch oven. Fill with 2 quarts vegetable oil; heat oil over medium-high heat. Meanwhile, rinse and drain (but do not dry) chicken. MIx salt and pepper, and sprinkle all over chicken pieces. Place flour in a large food-storage bag; add chicken; close bag, and shake to coat. When the oil reaches 350F, remoe thermometer and add all the chicken pieces. Cover pot immediately with lid. Cook 10 minutes, adjusting heat to medium if pot seems to be bubbling too furiously. Uncover pot; turn and rearrange chicken pieces. Cook, uncovered, 6-8 minutes or until chicken is lightly golden all over, crispy and cooked through. Drain on paper towels.
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