1 (2- to 3-pound) frying chicken, cut in eighths (Note: We use all breasts with bones)
2 cups unbleached flour
1 quart oil (or enough to cover the chicken)
Cover chicken with salted water and soak for 45 minutes. (Very important)
Drain chicken and pat dry. Coat each piece of chicken with flour and shake off any excess flour. Bring oil to a boil in an 8 1/2-quart saucepan, electric skillet or iron skillet and drop in chicken pieces. Do not overcrowd chicken in the pot. Cover and fry for 45 minutes. Remove chicken with a slotted spoon and drain on paper towels.
Posted by LladyRusty at Recipe Goldmine 6/27/01 4:09:32 pm.
Source: Posted by Martie Wednesday, 22 November 2000, at 7:44 p.m - from Knott's Berry Farm Cookbook