EXTRA CRISP FRIED CHICKEN This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Roanoke, Texas in 1984. 4 pound chicken cut into pieces 1 cup all purpose flour 1/2 cup whole wheat flour 1 tablespoons salt 1/2 teaspoon cayenne pepper 1 teaspoon freshly grated nutmeg 1 teaspoon ground ginger 1/4 cup peanut oil 1 bunch parsley rinsed and dried for garnish Rinse chicken well and pat it thoroughly dry. Sift flours and spices together into a small paper bag so they are well mixed. Drop chicken two or three pieces at a time into the bag and hold the bag closed and shake it so the chicken is thoroughly covered. Transfer chicken to a wire rack and let sit refrigerated for 2 hours so the flour will adhere. Reserve the remaining flour mixture. Heat oil in a large skillet over medium high heat. Dredge the chicken once more in the flour mixture shaking off the excess. When the oil is hot but not smoking add chicken making sure you do not crowd the pan. Cover and cook until chicken begins to turn brown about 8 minutes. Turn the chicken then cover and continue cooking until it is cooked through and the juices from the thigh run clear when pricked with a fork approximately 10 minutes. Arrange chicken on a brown paper bag to drain and leave it for about 5 minutes then transfer to a warmed serving platter and garnish with parsley then serve immediately.

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