Sunday Fried Chicken

Sunday Fried Chicken is the recipe I want to share with you today. Nevermind that I made it on Saturday. Just ignore that part.

This recipe from Taste of Home’s Complete Guide to Country Cooking makes a divinely flavored, crispy fried chicken.

My Toadie (my older son) just loves it. My Little Man loves it cut up and made into a sandwich with cheese and ketchup…go figure!

What I like about this recipe is that it’s fast. Fried chicken can be so messy and time consuming–this recipe isn’t.

It also makes enough coating for three meals. I put the remaining coating in a ziploc bag and tossed it in the freezer.

The chicken, just after pan frying. I lined my baking sheet with parchment paper to save on clean up.

Another shot of the numminess.

After it’s baked for an hour.  Mmm!

Sunday Fried Chicken

Ingredients:

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. ground thyme

1/2 tsp. dried oregano

3 to 4 lbs. assorted chicken pieces

Directions

Combine the first 11 ingredients.  Place about 1 cup flour mixture into a large, resealable bag. Add a few chicken pieces at a time; shake to coat. Heat 1/4 inch oil in a large skillet on medium-high heat.  Brown chicken on all sides; transfer to an ungreased 9 x13 by 2 inch pan.  Bake, uncovered, at 350 degrees for 45-55 minutes or until juices run clear.  Recipe makes enough coating for three chickens.  Store unused mixture in an airtight container.

Stacey’s Notes:  I didn’t use the baking pan specified in the recipe, I used a cookie sheet lined with parchment paper.  I also stored my extra coating mix in a ziploc bag in the freezer.

Here’s to delicous home cooking,

S.