Pan-Fried Chicken

In my house growing up, fried chicken like this was about a twice-a-year occasion.  Somehow that holds true in my house now as well.  Even though it isn't hard to make, I somehow don't think to make it all that often.  To me, it is the perfect fried chicken.

Serves 4

4 lbs chicken pieces, skin-on and bone-in (I used breasts and drumsticks, but it's a matter of preference)
3/4 cup flour
1/2 teaspoon ground black pepper
1 1/2 teaspoon salt
3-4 tablespoons oil

1. In gallon plastic bag mix flour, salt, and pepper.  Shake to mix.
2. In large skillet or electric skillet with lid, heat oil.  You should only put in enough oil to thinly coat the bottom of the skillet.
3. Place a few pieces of chicken in flour bag and shake to coat.  Once they are coated evenly, place chicken pieces in hot oil.  Continue to shake chicken pieces in flour mixture and placing in hot oil until chicken pieces are all in skillet, each with good contact with the bottom of the skillet.  Do not flip chicken. 
4. Cook chicken on first side, uncovered, for 15 minutes.  Cover skillet and cook for 15 minutes more. Flip chicken pieces over, bringing browned side up to the top.  Cover skillet and cook for 15 minutes.  Uncover and cook for a final 15 minutes.  Remove chicken from skillet and place on platter lined with paper towels.  Serve hot.