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SALT AND PEPPER CURED PAN-FRIED CHICKEN

Category:    Chicken
Yield: 4 servings
 
      4    Servings                            3 c  (about) milk
      3 lb Chicken, cut into 8 pieces,         1 c  All-purpose flour
           -trimmed                            1 ts Cornmeal
    1/4 c  Coarsely cracked peppercorns    1 1/2 c  (about) peanut oil
      2 c  Coarse salt                    
 
  Arrange chicken in single layer in shallow dish.  Sprinkle with pepper,
  turning pieces to coat completely.  Pack salt over and around chicken. Let
  stand at room temperature 2 1/2 hours.
  
  Rinse chicken in cold water;  dry thoroughly.  Clean dish; add chicken.
  Pour in milk to cover.  Chill 2 hours.
  
  Drain chicken.  Combine flour and cornmeal in another shallow dish. Coat
  chicken with mixture, shaking off excess (make sure skin is stretched
  around each piece).  Arrange chicken in single layer on rack. Refrigerate
  uncovered for at least 4 hours.
  
  Heat 1/2 to 3/4 inch oil in cast-iron or other heavy large skillet to 375
  F.  Add dark meat pieces (they should be only half submerged). Fry 4
  minutes, then turn and fry second side 4 minutes. Add white meat and
  continue frying until chicken is golden brown and cooked through, turning
  pieces 3 to 4 times, 15 to 20 minutes. Drain on paper towels for 5 minutes
  and serve.
  
  Bon Appetite
 

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