A personal technique from the Executive Chef at Bellemaison
You only need two things for good fried chicken. A good pan and locally grown chicken. If I had to do without one, I'd use a different pan. What makes good chicken is grain-fed, fresh chicken. Not slop-fed shipped chicken from Arkansas. I beg your pardon, my dear readers in Arkansas and I assure you, this is how it is in The Kan 'EWA. And if I was in Arkansas, and you agreed to feed the chickens grain, I'd HAPPILY use your chicken as I'm sure it would be the freshest, most wholesome alternative. But here, for good chicken we use Washington grown, fresh, not frozen.
In a dutch oven, preferably cast iron, heat canola oil until a small fleck of flour sizzles and sparks. After having washed, cut up and floured boneless, skinless chicken breasts, place in hot oil and salt and pepper. Cook on high until a nice crust forms. Turn chicken with tongs, not a fork, and salt and pepper again. Now turn heat down to medium low, cover the pan, and let chicken steam until done. You can tell because the color of the meat will change and the flesh will not be flexible. Be careful on boneless chicken not to overcook. Transfer to a pan covered with foil and keep in the oven at 250 until you have finished cooking all the chicken. Here at Bellemaison, we go for the drumsticks for the dark meat, because that's what the kids like. Joe Montana is a bit of a thigh man and from time to time, I indulge him. The thighs don't seem to do as well if they are skinned and I have a philosophical difference with chicken skin. I give the drumsticks a special dispensation however. If you are looking for the logic, let me assure on that point: there is none. The chicken here at Bellemaison is the bedrock of comfort food and we offer it to you with our highest assurance.
The 'Kan EWA