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.
- 1 (3–4-lb.) chicken
- Kosher salt
- Lard or vegetable shortening
- 2 cups flour
- Cut chicken into 8 pieces and season generously with salt; transfer to a bowl and refrigerate, covered, for at least 1 hour or overnight.
- 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°.
- 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.