A spicier version of that old Southern favorite. From Mother Africa’s Table, National Council of Negro Women, Washington, D.C.

Yield: 4 servings.

INGREDIENTS

  • 1 (3-pound) broiler-fryer, cut into 8 pieces
  • milk to cover
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons seasoning salt
  • 1 tablespoon ground black pepper
  • 2 teaspoons cayenne pepper
  • 1 cup flour
  • 2 cups vegetable oil

    DIRECTIONS

    Put the chicken pieces in a large bowl and cover with milk. Refrigerate for 1
    hour or longer. Drain the chicken and shake off the excess liquid. Mix the
    garlic powder, seasoning salt, black pepper, and cayenne; sprinkle the spices
    over the chicken so that the pieces are evenly coated.

    Pour the flour into a large plastic bag and add the chicken pieces, a few at
    a time, shaking gently. As the pieces are floured, transfer them to a wire
    rack or a sheet of waxed paper, placing them well apart from one another. Let
    stand for 20 to 25 minutes.

    Heat the oil in a large, heavy skillet over high heat until it is nearly
    smoking. Add the chicken pieces in one layer; the fat should come halfway up
    the pieces. Cover and cook 10 to 12 minutes, or until golden brown on one
    side; turn the pieces and reduce the heat to medium-low. Continue cooking,
    covered, until evenly browned on both sides, turning as needed. Total cooking
    time should be 20 to 25 minutes. As the pieces are cooked through, remove
    them to a rack to drain.