This fried chicken recipe is a take-off from the deep fried chicken recipe. I'm doing this in a deep pot but you can use one of the deep fryers to accomplish the same thing. Naturally you have to be able to fit a half chicken in the pot or basket and be able to fry it without the grease boiling over. A splatter screen helps a lot.

As with the deep fried chicken recipe you have to watch the temperature closely; keep it between 350 and 365ºF.

The recipe is simple...

Cut the chicken in half.
Season with your favorite seasoning. No batter (naked).
Fry for about 25-35 minutes depending on the size of the chicken.
Turn it over every five minutes.

There are two objectives here... get the chicken done and brown it a little.

The back leg joint takes the longest to cook. When you're about 20 to 25 minutes into it take two pairs of tongs and pull the leg away from the body a little. Let it fry like that for another 3-4 minutes. Pull the joint away when it's done to be sure you see no blood.

No, it's not a half naked fried chicken... it's halved.