I can’t imagine why anyone would want to cook fried chicken in their kitchen. It makes such a mess on the stove. That’s what Cast iron skillets and BBQ’s are for. My family loves this lighter version of BBQ chicken, and I don’t mind making it. Ask the butcher to skin the legs and thighs, and separate the drumstick from the thigh at the joint for you. It makes for much lighter work, and he and his staff can do it in minutes.
3-4 pounds chicken legs and thighs, skin removed
2/3 cup flour
2 tsp. salt
1 tsp. mixed dried herbs of choice, such as marjoram, savory, thyme, and sage
2-3 tablespoons oil or rendered chicken fat per skillet
To double the recipe, use 1 tsp. salt for every 1/3 cup flour
Prep chicken 1-2 hours before you want to start cooking, this gives the chicken time to dry out and absorb the coating, and will give a better result when frying. Mix flour, salt and herbs in large bowl. Use skinned chicken straight from the package if not wet, otherwise, dry with paper towels, and dredge 1 piece at a time. Lay on a cookie sheet until all are coated. When you are ready to cook, dredge again. The flour will have absorbed into the chicken, and the second coat will seal the juices in.
Heat the BBQ to med high. Place two round, or 1 large rectangle cast iron skillet towards the back of the grill, under the bread rack. Once hot, add oil or fat. Add chicken pieces to skillets, close the lid to the BBQ, and fry 15 minutes per side until browned. Do not crowd the skillet. Once browned, Lift chicken from skillet, and place on the rack above. Use tongs so as not to pierce meat. Any drippings will baste the meat in the skillet below. Leave chicken on rack for 25-30 minutes to bake from indirect heat. If you do not have a rack, just finish baking in the oven at 350 degrees for 30 minutes instead. Once the next batch is ready to be removed from skillet, place cooked chicken in a warm place until ready to serve. Do this until all chicken is cooked.
makes 4-5 servings