Daily Archives: January 3, 2010
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
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
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,