We've asked her to share some of her favorite recipes to make at home that are simple, quick and delicious.
Clean and rinse chicken. Mix Lawry’s, pepper and Italian seasoning together and rub onto chicken pieces. Place pieces in a bowl and cover with plastic wrap and put in the fridge for 30 minutes.
While chicken is in the fridge, combine the flour seasoning ingredients in a bowl.
Pour oil into a 10"–12" cast-iron skillet or other heavy straight-sided skillet (not nonstick) to a depth of 3/4". Prop deep-fry thermometer in oil so bulb is submerged. Heat over medium-high heat until thermometer registers 350°. Meanwhile, set a wire rack inside a large rimmed baking sheet.
Working with 1 piece at a time dip chicken in flour mixture, allowing excess to drip back into bowl. Tap against bowl to shake off excess. Place 5 pieces of chicken in skillet. Fry chicken, turning with tongs every 1–2 minutes and adjusting heat to maintain a steady temperature of 300°–325°, until skin is deep golden brown and an instant-read thermometer inserted into thickest part of chicken registers 165°, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.
Using tongs, remove chicken from skillet, allowing excess oil to drip back into skillet; transfer chicken to prepared rack.
Repeat with remaining chicken pieces; let cool for at least 10 minutes before serving.
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