Southern Fried Chicken

Step 1

Pat the chicken pieces completely dry on all sides using paper towels, removing any excess moisture so the coating will stick and crisp properly.

Step 2

Pour the flour into a shallow bowl or plate and add the salt, black pepper, and cayenne pepper; stir with a fork until the spices are evenly mixed throughout.

Step 3

Pour the vegetable oil into a 12-inch cast iron skillet and set the heat to medium-high; let the oil heat for about 3 minutes until it shimmers and a single drop of water sizzles immediately.

Step 4

Working with one piece at a time, roll each chicken piece in the flour mixture until all sides are coated evenly, then gently lay it into the hot oil away from your body to avoid splashing.

Step 5

Let the chicken cook without moving it for 6 to 7 minutes until the bottom is the color of warm caramel with deeper brown edges, checking by carefully lifting one piece with tongs.

Step 6

Flip each piece using tongs and cook for another 6 to 7 minutes on the second side until that side is the same caramel-brown color and the thickest part registers 165°F on a meat thermometer.

Step 7

Transfer the chicken to a paper-towel-lined plate and let it rest for 2 minutes so the coating stays crispy as it cools slightly.