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    Perfectly Fried Chicken

    Source of Recipe

    1/4 cup kosher salt
    1 quart ice water
    4 pounds ButterballŪ Fresh Chicken, "Best of the Fryer"
    1 cup all-purpose flour
    2 1/2 tablespoon black pepper
    1 cup peanut oil

    Dissolve salt in water, add chicken breast and soak in refrigerator several hours.
    Drain chicken and pat dry. Combine flour and black pepper in bowl or plastic bag. Coat chicken with mixture and allow to stand 20 minutes before frying. If flour has been absorbed, dip again.
    Heat peanut oil in cast iron over medium high heat or electric skillet to 375°F. Carefully add chicken to hot oil and cover, tilting the lid slightly for steam to escape.
    Lower heat to slightly above medium heat or 360°F fry for 8-10 minutes. Turn chicken pieces and cook 7-10 minutes longer or until meat is no longer pink in the thickest part. Drain on paper towels and serve hot.




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