Ingredients:
1 cup all-purpose flour
3 tablespoons Tony Chachere’s salt-free cajun spice
1 teaspoon coarse grind black pepper
1 whole fryer chickens, cut up backbone removed ( 2-3 lbs.)
Lawry’s Seasoned Salt
ground black pepper
vegetable oil
Directions:
Mix first 3 ingredients in a paper bag.
Season Chicken parts with Seasoning Salt and Pepper Place chicken one by one in bag and shake to cover chicken piece completely Place coated chicken on a rack above a baking pan to catch excess flour This is important!
Leave chicken on the counter for 1 hour, sprinkling left over flour to coat as chicken”sweats” thru coating.
Heat oil in a cast iron skillet to fit chicken and to a depth of 1/2 inch Place chicken pieces in oil skin side down- do not cover!
8 Minutes per side (or there abouts) until golden.
Drain on brown paper bags Great served hot, with cream gravy, mashed potatoes and biscuits- or cold for a picnic.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.