Juanita's Fried Chicken

1 Frying chicken cut 8 ways.


Place cut chicken in a salt bath and clean thoroughly, rinse and drain off excess water. Sprinkle generously with JUANITA’S SOUL CLASSICS ALL-SPICE SEASONING and let stand in the refrigerator for a couple of hours or even overnight. When you are ready to fry the chicken, fill a cast iron kettle with frying oil and bring the oil temperature to the point when you drop a bit of JUANITA’S FRIED CHICKEN COATING in the oil, and it begins to sizzle, the oil is hot enough. Cover the chicken with the coating and place the chicken in the kettle. Do not over-crowd the pot. I like to put four pieces or so, remembering not to turn the chicken with a fork, use tongs. You don’t want to pierce the skin and let all the juices escape. Watch the pot, turning the chicken, making sure it browns evenly. When the pieces all float to the top of the pot, the chicken is done. Remove the chicken from the pot and place on a wire rack with a sheet pan under it to catch the excess oil. Repeat the process until all the chicken is done, keeping the chicken in a warm oven uncovered to keep it crisp until you are ready to serve it.

Cooking time-approximately 25 minutes.

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