2cupsshortening or coin oilor a 2-inch depth for frying
1medium onionsliced
Instructions
Soak the chicken in salted water for 1 hour. Add 1 tablespoon salt to each quart of water. Drain chicken and pat dry.
Meanwhile, in a bag or bowl, mix flour, paprika, salt and pepper to taste. Add the chicken and shake to coat thoroughly.
In a large skillet or deep fryer, heat the shortening or oil to 365 to 375 degrees. Place the onion in the hot oil. Adjust the heat as needed to keep the oil sizzling moderately, but don’t let it burn.
Add the chicken to hot oil, again adjusting the heat. Fry for 10 minutes. Turn chicken and fry until tender, crisp and browned, about 10 minutes more. Test for doneness with a fork, or watch for the breast meat to split along the muscle.
Notes
Note: As long as the oil is sizzling, moisture is being forced out of the chicken as steam, preventing the meat from absorbing excess oil. Dot places the fried chicken on a rack over a baking pan and keeps the chicken warm in the oven until served.