Juanita Dean's Southern Fried Chicken Recipe | James Beard Foundation

Ingredients

• 1/4 cup kosher salt
• One 4 to 5-pound frying chicken, backbone removed, cut into 10 pieces (separate drumstick from thigh and cut the breasts in half), or an equal amount of chicken parts
• 1 1/2 to 2 cups canola oil
• 1 1/2 cups all-purpose flour
• 1 teaspoon paprika
• 1 teaspoon ground black pepper
• Lawry’s Seasoned Salt