Categories: Chicken, Dinner

Ingredients

• Chicken leg quarters or drumsticks and/or thighs, enough to cover the bottom of your (large) skillet
• 3-4 tablespoons vegetable shortening or oil, for frying
• Lawry's seasoned salt
• salt
• ground black pepper
• paprika
• 1/4 cup water

Directions

1. Remove excess fat from chicken pieces. If using leg quarters, cut apart drumsticks and thighs*. Rinse chicken under running water, and coat with flour. I put flour in a large bowl and just put all the pieces in and stir to coat.

2. In a large skillet (or two, depending on how much chicken you want to fry), heat about 3-4 tablespoons of oil or shortening over medium heat. When oil is hot, lay chicken pieces in oil, arranging to fit the most in your skillet.

3. Brown chicken pieces on both sides. While browning on one side, sprinkle the top of the chicken pieces with generous amounts of seasoned salt, salt, pepper, and paprika. Season both sides of chicken.

4. The initial frying…

5. Add additional oil only if needed as frying. (You should have about 1/4 to 1/2-inch of oil in your pan.) When chicken is well-browned (this should take about 30 to 45 minutes over medium heat), add about 1/4 to 1/2 cup of water to your pan and cover with a lid.

6. Boil for about 15 minutes, or until chicken pieces are heated through. Then turn your burner as low as it will go. Cook for 45-60 minutes or until done, depending on size of pieces.

7. When chicken is done, lift from the skillet with tongs (allowing the pieces to drip a little) and place in a glass baking dish. Chicken should be loosely placed in the dish, with space between the pieces, and not squished together. Put uncovered dish of chicken in a 300-degree oven for 20-30 minutes to allow chicken to dry out and become crispy again**.

8. Remove as much oil as possible from the drippings in your skillet. Thicken remaining drippings for a tasty gravy (add salt if needed) or make rice with the drippings***.

9. *To cut apart leg quarters, use a sharp knife and carefully cut the skin and meat around the joint. As you get closer to the bone, wiggle knife back and forth and cut the tendons and cartilage near the joint until drumstick is separated from thigh, without cutting through bone.

10. **If you need to keep your chicken warm a little longer (like while you prepare the rest of the meal), turn oven lower until you’re ready.

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