Recipe Box

Sunday Fried Chicken

Like most fried chicken recipes, the chicken parts are coated with a seasoned flour mixture and browned in oil. This recipe, however, adds the convenient step of finishing the cooking in the oven. This gives the cook time to prepare the rest of the meal.

This recipe makes enough coating for three chickens. Store unused mixture in an airtight container.

Yield: 4-6 servings

Source: The Complete Guide to Country Cooking

  • 2 cups all purpose flour
  • 1/2 cup cornmeal
  • 2 TBSP salt
  • 2 TBSP ground mustard
  • 2 TBSP paprika
  • 2 TBSP garlic salt
  • 1 TBSP celery salt
  • 1 TBSP pepper
  • 1 TSP ground ginger
  • 1/2 TSP dried thyme
  • 1/2 TSP dried oregano
  • 1 broiler-fryer chicken (3-4 lbs), cut up
  • Vegetable oil
  • Milk (optional)

Combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag. Add a few chicken pieces to the bag at a time; shake to coat. Heat 1/4 inch of oil in large skillet on medium-high. Brown chicken on all sides; transfer to an ungreased 13 in x 9 in baking pan. Bake, uncovered, at 350 degrees for 45-55 minutes or until juices run clear.

*Optional: I like to put my flour mixture in a glass bowl and add enough milk to make a thick pancake batter. I then dip the chicken in this batter before frying. It adds a nice crust to the chicken.

*When I’m in a hurry, I also place the chicken on a cookie sheet and bump the temperature up to 400 degrees and cook for 35 minutes or until juices run clear.

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