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Fried Chicken

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  • Fried Chicken

    I promised Woody that I'd post a recipe, so here is a good one for coating chicken:

    up to 1 cup flour (you can adjust the spiciness by the amount of flour used, I tend to like it about 3/4 cup, and use whatever flour you care for, all purpose, bread four, part potato flour, cornstarch or rice flour for lightness, self-rising or add some baking powder if you want, etc)

    up to 2 tsp salt (again, preference how salty you like)

    up to 1 tsp pepper (again, to taste)

    1/2 tsp garlic salt (I use garlic powder)

    1/4 tsp oregano

    1/4 tsp paprika

    optional 1/4 tsp nutmeg OR 1/4 tsp cayenne

    Then it's just a matter of putting it all in a bag and shaking chicken pieces in it and your usual method of cooking the chicken (be it deep fried, pan fried, in as little as just enough oil to coat the bottom of a pan, an electric frying pan at 325 with a 1/4 inch of oil (20 min each side for normal sized pieces) or oven fried (in which case I usually dip the pieces in oil or melted butter before shaking them in the flour mixture). Everyone tends to have a cooking preference or vary the method for one reason or another and of course timing depends upon cooking temp)