Recipe: Cinnamon-Scented Fried Chicken

Cinnamon-Scented Fried Chicken
time: 40 minutes

Lard and butter combined, or vegetable oil
2 cups all-purpose flour
1 tablespoon coarse salt
2 tablespoons ground cinnamon
1 teaspoon freshly ground black pepper
1 good chicken, cut into serving pieces, or use 8 to 10 leg pieces (drumsticks and thighs), trimmed of excess fat.

Choose a skillet or casserole at least 12 inches in diameter that can be covered. Add enough fat to come to a depth of about 1/2 inch, and turn heat to medium-high. If you are using butter, skim any foam as it rises to the surface. While fat heats, mix together the flour and seasonings in a plastic bag. Toss chicken in bag, 2 or 3 pieces at a time, until well coated. Put pieces on a rack as you finish. When oil is hot (a pinch of flour will sizzle) raise heat to high. Slowly add chicken pieces to skillet (if you add them all at once, temperature will plummet). Cover skillet, reduce heat to medium-high, and cook for 7 minutes. Uncover skillet, turn chicken and continue to cook, uncovered, for another 7 minutes. Turn chicken again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown. Remove chicken from skillet and drain on paper towels. Serve hot, warm or at room temperature.

Yield: 4 servings.