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| Danny's Fried Chicken |
2 cups all purpose flour
½ teaspoon thyme
½ teaspoon salt
½ teaspoon oregano
½ teaspoon basil
4 tablespoons paprika
1 teaspoon ground ginger
1 tablespoon dry mustard
1 tablespoon black pepper
2 teaspoons garlic salt
1 tablespoon onion power
8 chicken pieces
2 beaten eggs
Oil
Directions:
1. Heat oil in pan.
2. Pat chicken with paper towel to remove most of the grease/juice.
3. Mix all the spices and flour in a large plastic bag.
4. Dip the chicken pieces in the egg.
5. Place them in the flour mixture bag and shake, completely cover.
6. Place the chicken pieces in pan, one at a time with tongs careful not to splash hot oil.
(Don't overcrowd your pan, very Important)
7. Fry the chicken for 10 minutes on each side, until it is golden brown and cooked through.
Drain on racks for 5 minutes.
Enjoy!!
Tips on Frying Chicken:
- If you want to make fried chicken, you can get good results using a fryer, broiler, capon, young chicken, and roaster or game hen.
- Soaking the chicken overnight in brine or buttermilk makes the meat more tender and juicy.
- Slice whole chicken breasts in half for more even cooking. They also cook faster like this.
- Adding celery sticks to the frying oil enhances the color and flavor of the fried chicken.
- Dry any wet utensils before they touch the hot cooking oil to avoid the hot fat spattering.
- Use tongs instead of a fork to turn the chicken. A fork might pierce the skin and the chicken will lose juices.
- If you like your chicken fried, try peanut oil. It gives the chicken a great flavor.
- Drain fried chicken on a brown paper bag or metal rack. Draining it on paper towels might make it lose crispiness. In addition, covering it will make it lose all crispiness.
