November 27, 2010

Crispy Fried Chicken

This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin

12 ServingsPrep: 40 min. Bake: 25 min.
  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup cornstarch
  • 3 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 2 eggs
  • 1/4 cup water
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
  • Oil for deep-fat frying
  • In a large resealable plastic bag, combine the flour, cornmeal,
  • cornstarch, salt, paprika, oregano, sage and pepper. In a shallow
  • bowl, beat eggs and water. Dip chicken in egg mixture; place in the
  • bag, a few pieces at a time, and shake to coat.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry chicken, a
  • few pieces at a time, for 3-5 minutes on each side or until golden
  • and crispy.
  • Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake,
  • uncovered, at 350° for 25-30 minutes or until chicken is tender
  • and juices run clear. Yield: 12 servings.  

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