Only salt? Nothing more? Can't help but think this fried chicken would be quite bland if made as written.
Hollyhock Hill’s Fried Chicken
When preparing a chicken for frying, cook Tom Sheron of the Hollyhock Hill restaurant in Indianapolis halves the breast crosswise instead of lengthwise, leaving the wishbone intact. "It's the way fried chicken used to be cut," he says.
Credit: Andrè Baranowski
1 3–4-lb. chicken
Kosher salt
Lard or vegetable shortening
2 cups flour
1. Cut chicken into 8 pieces and season generously with salt; transfer to a bowl and refrigerate, covered, for at least 1 hour or overnight.
2. Over high heat, melt enough lard or vegetable shortening in a deep 12" cast-iron skillet that it reaches a depth of 3⁄4"; heat until a deep-fry thermometer inserted in fat reads 350°.
3. Place flour on a plate. Dredge chicken in flour and fry, turning occasionally, until light brown, about 10 minutes. Reduce heat to medium; fry, turning occasionally, until golden brown and cooked through, about 10 minutes more. Transfer to a paper towel–lined plate.
SERVES 2 – 4
Ratings & Reviews (8)
Seems like it needs more than salt, maybe some pepper?
This is a poor recipe. It would help to soak the chicken pieces in buttermilk for 8 hours or so prior to frying. It is also a good idea to dip them in some sort of liquid (buttermilk is good)prior to flouring them. This helps the flour to adhere, and to keep them moist while frying. The flour is not well seasoned. This will result in very bland, dry chicken--trust me!
Fried chicken is delicious all by itself. For those who think you must use pepper or buttermilk, you are missing the point of this recipe. The applied salt draws out juices at first and then the salt is drawn back into the meat, flavoring and moistening in the cooler. There is plenty of moisture to hold the flour. Even the white meat is moist and tasty. Try it before you revert to the same old tired recipes. This is a keeper.
I've eaten at this restaurant and it's delicious!-- AND it's been in business for a very long time..Parents of friends had a pre-wedding dinner here over 40 years ago.... look it up before you pass judgment! Sometimes the simple things are better than the complex.
I just made this recipe and it is the best fried chicken since my southern grandma - and to tell you the truth, it may be the same recipe she used! I was going to salt the chicken and refrigerate over night but forgot to do that, so it only got about 4 hours. I can't imagine it being any more juicy! I am looking forward to sharing this with friends today! Great & simple chicken!
Good southern style chicken doesn't need much more than salt, flour and a good frying medium. I think it is sad so few people still know the art to frying a good piece of chicken. Don't sweat it. Add some pepper if you want.
tasty, though not the best.
Hollyhock Hill’s Fried Chicken
4
5
6
8
