Juanita Dean’s Southern Fried Chicken

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James Beard


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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

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