Hollyhock Hill’s Fried Chicken

Hollyhock Hill's Fried Chicken

Hollyhock Hill's Fried Chicken

An irresistible Southern favorite, and easier than you might think. Pairs well with cold beer and hot baked beans.André Baranowski

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.

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.
Yield: serves 2-4

Ingredients

  • 1 (3–4-lb.) chicken
  • Kosher salt
  • Lard or vegetable shortening
  • 2 cups flour

Instructions

  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 34"; 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.