If the chicken breasts are large, cut them in half so they fry faster. To save time, purchase a cut-up chicken. You’ll need around 4 pounds (1. 8 kg) of pieces.
You can substitute your favorite poultry seasoning mix. You’ll need to use 5 tablespoons (75 g) of seasoning.
Chilling the chicken will intensify the flavor.
It’s important to shake off the excess flour because too much breading will make the chicken soggy as it pan-fries.
The shortening shouldn’t go over 325 °F (163 °C) or it will burn.
Once you add the chicken to the pan, the melted shortening should come halfway up the side of the pan. Since the thighs take the longest to cook, putting them in the hottest part of the pan (the middle) will help them cook faster.
The temperature of the melted shortening should stay around 325 °F (163 °C).
Although leftover chicken won’t be as crispy, you can refrigerate the pieces in an airtight container for up to 3 or 4 days.
