This is similar to the way I've fried chicken for 45 years. Since I usually cook for at least 10 people, who always eat at least 2 pieces each, that involves a lot of frying! I dredge my chicken in the seasoned flour and place one layer in the hot grease, browning on both sides. I then remove that layer and brown another layer, and continue browning layers and removing them until the last layer. When I turn the last layer over, I add the previously browned chicken on top of that layer, and cover the skillet. (I often use two dutch ovens since I make so much.) I then turn the heat down to low and let it all cook about 15 minutes. I then remove the lid and all but the bottom layer of chicken. I turn the heat back up to medium high and crisp up that layeron both sides, then remove it to a wire rack over a jellyroll pan and place it in a 200º oven to keep warm while I crisp up the rest of the chicken, one layer at a time. Everyone who has eaten my fried chicken claims it is the best they've ever eaten.
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This is similar to the way I've fried chicken for 45 years. Since I usually cook for at least...