Summer. Fried chicken. 'Nuff said. Here's my favorite (super simple make this tonight!) recipe.
Cut one chicken into pieces. Place in a bowl. Cover with kefir* and place in fridge for at least 1 hour. In a large shallow dish, add two cups of all-purpose flour, 2 Tablespoons of salt, 1/2 Tablespoon of black pepper. Heat 1 1/2 inches of sunflower oil in a deep, heavy bottom pot. Working with individual pieces of chicken, remove from the kefir and roll in the flour mixture. Take the piece back to the kefir, dip it lightly, and roll in the flour again. Add each piece to the hot oil (Test to see if the oil is hot by inserting the straight end of a wooden spoon into the oil. If bubbles form around the wood, your oil is ready.). Fry on each side until deep golden brown (about 10-12 minutes per side). Remove from oil and place in a baking pan, sprinkle with a bit of salt and place in the oven at 300 degrees F for 10 minutes. Serve hot or allow to cool, refrigerate and serve cold later.
*I like using kefir, but if you can't easily find it, substitute either buttermilk or milk with 1 tablespoon of white vinegar added.