- 1 cup flour
- 1tsp salt
- 1/4tsp pepper
- 2lb chicken, cut into 10 pieces
- Lard or peanut oil
- Mix 1-3 and dredge chicken.
- Add enough fat in a 10in or 12in cast iron skillet or dutch oven to come up 1/2in and turn heat to high. Place chicken skin-side down for 2 minutes, flip, cover, turn heat to low and cook for 25 minutes.
- Uncover, flip, turn heat to high and cook for 5 minutes. Serve.