Sunday Fried Chicken
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 2 cups unbleached flour
- 1 cup cornmeal
- 3 tablespoons dry mustard
- 3 tablespoons sweet paprika
- 2 tablespoons celery salt
- 2 tablespoons fresh ground black pepper
- 1 tablespoon Lawry's Seasoned Salt
- 1 tablespoon ground ginger
- 1 teaspoon dried thyme, lightly crushed,more to taste
- 1 teaspoon dried oregano, lightly crushed,more to taste
- 1 -2 tablespoon salt, to taste (optional)
- 3 1⁄2 - 4 1⁄2 lbs broiler-fryer chickens, cut up or 4 chicken breast halves, fat discarded,washed,and dried
- peanut oil or canola oil, for pan frying
directions
- Combine all ingredients except chicken and oil.
- Taste the seasoned flour, and adjust salt and other seasonings as necessary (My wife thinks this is gross!) The breading should be fairly spice, since this will tone down as the chicken cooks.
- Place about 1 cup of flour mixture in a paper or plastic bag.
- Shake a few pieces of chicken at a time in the mixture, coating well.
- Allow chicken to set for a few minutes, and then coat again with seasoned flour.
- Heat about 1/4" of oil in a large skillet on medium-high heat.
- Lightly brown chicken on all sides, reduce heat to medium, and continue frying, turning regularly, until chicken is cooked through.
- Drain well on paper towels, and serve hot, or refrigerate for cold fried chicken-- yum!
- This recipe makes enough coating for three chickens or batches of chicken breasts.
- Store unused mixture in a sealed plastic bag in refrigerator or freezer.
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RECIPE SUBMITTED BY
Toby Jermain
Houston, TX
I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree.
During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels.
My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there.
We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack.
My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!