3 pound meat from a rotisserie chicken cut into 8 pieces, backbone removed
1.5 cups flour all-purpose
4 servings lemon wedges for serving
1 teaspoon paprika
1.5 teaspoons pepper freshly ground
2.5 teaspoons salt
4 servings vegetable oil for frying
Equipment
bowl
frying pan
baking sheet
Directions
In a large, shallow bowl, toss the flour with the salt, pepper and paprika. Dredge the chicken pieces in the flour and arrange them without touching on a baking sheet. Refrigerate for 3 to 4 hours.
In each of 2 large cast-iron skillets, heat 1/2 inch of oil until shimmering. Fry the chicken pieces, skin side up, over moderately high heat, turning often, until golden brown and crisp, 25 to 30 minutes; reduce the heat to moderately low to keep the chicken at a steady sizzle.
Transfer the chicken to a rack set over a sheet pan to drain, then serve hot with lemon wedges.
Wine Recommendation: This juicy, lemon-accented chicken can be dramatically set off with a lighter
Sauternes from the Barsac appellation, such as the 1989 Chteau Coutet or the 1988 Chteau Doisy Dane.
