Fried Chicken Recipe
Everybody makes fried chicken, and like the martini, everyone has his own favorite fried chicken
recipe. Heres mine. I serve it with hot corn bread (butter and English orange
marmalade on the side) and a crisp salad with ranch dressing.
Large heavy frying pan
with cover (or cast
iron chicken fryer)
large brown paper bag (or plastic bag)
Online sources for kitchenwares:
1 frying chicken, disjointed
1.5 C. flour
1 T. ground thyme
1 T. ground marjoram
1 T. granulated garlic
2 T. granulated onion
1 T. chili powder
1 T. cumin
1/4 t. cayenne
1 T. ground sage
1 t. salt
1/2 t. ground black pepper
Mix all ingredients in paper bag, shaking thoroughly. Over high flame,
heat ½ inch of oil in pan until oil begins to smoke. Dredge paper toweldried
chicken pieces in flour mixture and place in bag. Shake to coat and place chicken pieces
in hot oil without crowding. Turn when browned, about five minutes and brown other side.
When browned on both sides remove chicken from pan onto paper towels and dispose of oil.
Return chicken to pan reduce heat to low, cover and let cook slowly for twenty minutes,
checking occasionally to see that chicken does not stick to pan. Minted iced tea goes well
If youre limited to a smaller frying pan, use a platter in the oven covered with
paper towels and keep the oven at a warm 250º. If you dont care to start from
scratch, there are prepared corn muffin mixes on the market.