Lettie's Real Southern Fried Chicken

I met Lettie Dawson Mitchell over 50 years ago when I was living in Newport News Virginia.

We met at Yates Elementary School where we were both teaching second grade. I was the new kid on the block and Lettie took me under her wing. From the moment I met her I loved her, and we became close friends. Every weekend Lettie and her husband Barry would go to the Chickahominy River with Barry's ski boat and Lettie's chicken. I was always invited and although I didn't water ski, I would never miss a chance to spend a day on the banks of the river with these two incredible people and indulge in the best fried chicken I ever ate. And so, in honor of my good friend who is no longer here, I give you the best fried chicken you will ever eat.

Chicken (breasts, wings, whatever you enjoy with skin on bone in)

Ice

Vegetable Oil

Flour (depends on how much chicken you have)

Salt and pepper.

1. The night before you fry, put the chicken into a bowl and cover with ice. Cover the top of the bowl with a piece of plastic wrap to keep the ice from slipping out. The object here is to get a lot of ice into the bowl so the chicken pieces are totally covered. Put the bowl in the refrigerator overnight. The ice step is a must because it is what will make the skin crisp!

2. Next day, when you are ready to fry, dump all the ice and the water. Pat the chicken pieces dry and flour them. I usually put some flour in a zip lock bag, add a few pieces of chicken at a time, seal the bag and shake.

3. Pour your oil into a heavy skillet or frying pan. I like to use an electric frying pan as I can regulate the temperature. It's also less messy and I can get quite a few pieces in it. I have this one by Hamilton Beach and love it. Any heavy deep fry pan will do, including cast iron. You want about 3 inches of oil. This is not deep fried.

4. When your oil is hot and your chicken is floured, you are ready to fry. I would say the oil temperature is around 350 to 375. Fry in batches and while frying add your salt and pepper. Turn the chicken as needed, add more salt and pepper and keep turning and frying, until golden brown. Drain on paper towels.

5. Eat!

Liz❤️

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