South Carolina Fried Chicken

Fried chicken in the South comes in about as many different styles as its politicians—crusty or soggy, plain or baroque. I prefer my chicken and my politicians the same way—crusty and plain. Fried chicken is so simple to make this is hardly a recipe at all; I include it only because more people have asked me how I make it than any other thing. (Nobody ever asks about a real culinary triumph such as a perfect, jewel-bright natural aspic.) One fryer will serve one, two, three, or four people.