Photo by Penny De Los Santos
Putting fatback in the frying oil adds flavor, but we find it's a bit too salty to eat on its own.
Recipe information
Yield
Makes 4 Servings
Ingredients
1 3 to 4-pound chicken, cut into 10 pieces (breasts halved crosswise)
1/2 teaspoon kosher salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
2 cups all-purpose flour
2 tablespoons cornstarch
Canola or vegetable oil (for frying; about 4 cups)
2 ounces fatback, sliced 1/2" thick, rinsed (optional)
Special Equipment
A deep-fry thermometer
Preparation
Step 1
Season chicken with salt and pepper. Cover; chill at least 4 hours or overnight.
Step 2
Combine flour, cornstarch, 1/2 teaspoons salt, and 1/2 teaspoons pepper in a large bag. Working in batches, shake chicken in bag to coat well; transfer to a plate.
Step 3
Fit a large deep heavy straight-sided skillet with a deep-fry thermometer; add oil to measure 3/4". Heat over medium-high heat until thermometer reads 350°F.
Step 4
Working in batches and maintaining oil at 350°F, fry chicken and fatback (if using) until crisp and chicken is cooked through, 5-7 minutes per side. Drain on paper towels and season with salt.
Recipe notes
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