I should really tell you that while no fried chicken is really EASY, this one is the easiest. It’s really all kind of a pain in the ass.
Buy a whole chicken and cut it up, or buy a “best of fryer”–it doesn’t come with the neck, back or guts, since you’re not using those parts for fried chicken anyway. If you like to make stock, you can use the neck and back for stock.
Pat the chicken parts dry, then season them with salt and pepper. Next, we’ll make a flour mixture to dunk the chicken in. Flour, seasoned salt, dry mustard, black pepper and cayenne.
Roll the chicken around in it, making sure they are completely coated. Then tap off the excess. TAP IT OFF! I know, it’s tempting to leave it on, with the misguided thought that you’ll get more of the crunchy stuff. You won’t. You’ll just muck up your cooking oil. So get the excess flour off.
Heat a good 1/2″ of vegetable oil or shortening in a cast iron pan (or some other HEAVY fry pan) that has a lid until the oil is hot, about 350*. I toss in a small pinch of flour and if the oil bubbles up quickly, the oil is ready. It should sizzle when you put it in. If it doesn’t sizzle and bubble when you put a corner in, don’t put the chicken in yet, it’s not hot enough. Of course, you could always use a thermometer.
Flip it over when it’s good and browned. Then put a lid on it for about 15 or 20 minutes. Then it should be brown on both sides and done in the middle. You can check it with a thermometer if you’re unsure. It should be 160*. I like to drain it on a rack, not on paper.
Of course, I made some greens to go with.