Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.
Recipe information
Yield
4 Servings
Ingredients
1
3-4-pound chicken, cut into 10 pieces (breasts halved crosswise)
1
/2 teaspoon kosher salt plus more for seasoning
1
/2 teaspoon freshly ground black pepper plus more for seasoning
2
cups all-purpose flour
2
tablespoons cornstarch
Canola or vegetable oil (for frying; about 4 cups)
2
ounces fatback, sliced 1/2-inch thick, rinsed (optional)
Special Equipment
A deep-fry thermometer
Need to make a substitution?
Preparation
Step 1
Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight.
Step 2
Combine flour, cornstarch, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate.
Step 3
Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4 inch. Heat over medium-high heat until thermometer reads 350°.
Step 4
Working in batches and maintaining oil at 350°, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side. Drain on paper towels and season with salt.
Nutrition Per Serving
4 servings
1 serving contains: Calories (kcal) 750 Fat (g) 31 Saturated Fat (g) 3 Cholesterol (mg) 150 Carbohydrates (g) 48 Dietary Fiber (g) 1 Total Sugars (g) 2 Protein (g) 56 Sodium (mg) 410