 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
|
Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil. This recipe adds the convienent step of finishing the cooking in the oven. This gives the cook time to prepare the rest of the meal. Ingredients:
2 cups all-purpose flour |
1/2 cup cornmeal |
2 tablespoons salt |
2 tablespoons dry mustard |
2 tablespoons paprika |
2 tablespoons garlic salt |
1 tablespoon celery salt |
1 tablespoon pepper |
1 teaspoon ground ginger |
1/2 teaspoon dried thyme |
1/2 teaspoon oregano |
1 (2 1/2-3 1/2 lb) broiler-fryer chickens, cut up |
cooking oil |
Directions:
1. Combine all ingredients except chicken and oil. Place about 1 cup flour mixture in a paper or plastic bag. Shake a few chicken pieces in the bag at a time, coating well. On medium-high, heat 1/2 inches of oil in a large skillet. Brown chicken on all sides; remove to a large shallow baking pan. Bake, uncovered, at 350° for 45-60 minutes or until done. Recipe makes enough coating for three chickens. Store unused mixture in an airtight container.
|
|