Everyone needs a go-to fried chicken recipe. Here's ours.
3 tablespoons kosher salt, plus more to tasteCombine flour, pepper, and salt in a brown paper lunch bag; close bag, and shake vigorously until pepper and salt are evenly distributed. Working with 1 piece at a time, add chicken to flour mixture; close bag, and shake to coat chicken. Place coated chicken on a baking sheet.
Working in 3 or 4 batches, add chicken to hot oil, being sure not to overcrowd Dutch oven. Fry chicken, turning often to ensure even cooking, until skin is crispy and browned and a thermometer inserted in thickest portion of meat registers 165°F, 10 to 15 minutes for drumsticks, thighs, and wings and 15 to 20 minutes for breasts .Transfer cooked chicken to a bowl or baking sheet lined with paper towels; sprinkle with salt to taste.
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