Ingredients

serves 4

　　1 (3 1/2-pound) chicken, cut into 8 pieces, rinsed, and patted dry

　　1 tablespoon kosher salt

　　1/2 tablespoon freshly ground black pepper

　　Vegetable oil, for frying

　　3 cups all-purpose flour

　　

Step 1

Put the chicken in a large baking dish and sprinkle with the salt and pepper. Refrigerate for 1 hour.

　　

Step 2

In a large cast-iron skillet, heat enough oil to come about halfway up the pieces of chicken to 325°F. Put the flour in a large, sturdy plastic bag. Add the chicken, a few pieces at a time, and shake to coat; shake off any excess flour. Working in batches, add the chicken pieces to the hot oil and fry, turning the chicken and adjusting the heat as necessary, until the skin is golden and a meat thermometer inserted into the chicken registers 160°F, 20 to 25 minutes.

　　Bobby Flay's Throwdown!