Rick Bragg shares his mother’s beloved fried chicken recipe.
Preferences are not just a matter of taste but tradition.
But sometimes the best things in life are the simplest, and that includesfried chicken.
Credit:Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Prissy Lee Montiel
Ingredients
1(4-lb.
Salt and pepper all the pieces lightly.
Do not dredge in egg wash, etc.
The point is to have a light, barely there crust.
Cover and set aside.
Gently, carefully add the chicken pieces.
Let them crisp for a moment, and then reduce the heat to medium.
Do not worry about turning the chicken before you reduce the heat.
Over medium heat, cook the chicken between 20 and 25 minutes, turning it 4 times.
Add gizzards, liver, and other pieces about halfway through the process.
We have never used one.
Let the chicken cool at least 10 minutes.
