3-3½ lbs.
chicken legs
1½
tbsp. salt
1½
tbsp. paprika
1
cup bread flour
Crisco
Mix
the salt, paprika and four together in shallow dish. Rinse of chicken legs and set aside. Work the
flour all over the chicken leaving no moist spots. Place coated pieces on a
rack to dry for 10 minutes. Flour the
chicken pieces a second time working the flour into the chicken.
Heat
¼ inch of Crisco in a cast iron Dutch oven until it sizzles with a drop of
water. Make sure you have a cover.
Add
meaty pieces first, don’t crowd. Reduce
heat gradually when browning begins. Turn pieces 2-3 times with tongs (do not
pierce). When chicken is partially tan, add 1-2 tbsp. water; cover tightly.
Browning will continue.
Allow
50-60 minutes of cooking time after chicken is covered, flipping once in the
middle of the cooking. Meat should
shrink a little from bone ends. For extra crispness, uncover last 10-12
minutes.
Remove
from pan and let stand for 10-15 minutes before serving.
© Crackerberries 2017
