Chili Fried Chicken
1 (3 1/2-pound) frying chicken, cut into pieces
2 tablespoons chili powder
2 cups peanut oil
1/2 cup butter
3/4 cup sifted flour
1 teaspoon freshly ground black pepper
1 teaspoon salt
Place the chicken in a mixing bowl and add milk barely to cover. Sprinkle with chili powder, stir briefly and let stand in the refrigerator overnight.
Heat the oil and butter in a large skillet to at least 350 degrees.
Place the flour, pepper and salt in a paper bag. Take the chicken pieces from the milk, drain briefly and dip them, one at a time, into the seasoned flour. Drop them into the fat and cook until brown on one side. Turn and cook until brown on the other side. Total cooking time should be 20 to 25 minutes.
Drain the chicken and pieces on paper towels and serve hot or cold.
Makes 4 servings.
From “The New York Times Menu Cookbook” by Craig Claiborne