Fried Chicken Coating Recipe
Here's a recipe for down-home fried chicken you can rely on. The well seasoned, made in minutes, flour coating makes enough to keep on hand in your pantry. It easily competes with one of the well-known chicken restaurant chains.
Ingredients
- 3 1/2 Lbs. Broiler/Fryer Chicken, Cut Up
- Canola Oil For Deep-Fat Frying
- Flour Coating: (Makes 2 1/2 Cups = 3 Batches @ 4 Servings Ea.)
- 2 Cups All Purpose Flour
- 1/4 Cup Sweet Paprika
- 2 Tbsp. Salt
- 2 Tbsp. Coarse Ground Black Pepper
- 1 Tbsp. Ground Mustard
- 1 Tbsp. Dried Thyme
- 1 Tsp. Ground Ginger
- 1/2 Tsp. Dried Oregano
- 1 Tbsp. Dried Tarragon
- 1 Tsp. Garlic Powder
- Marinade: (For Each Batch)
- 2 Large Eggs
- 2 Cups Buttermilk
- 1/4 Tsp. Salt
- 1/2 Tsp. Ground Black Pepper
- 1/2 Tsp. Garlic Powder
- 1/2 Tsp. Onion Powder
Directions
1.
In a large bowl, combine all the ingredients for the flour coating. Store in an airtight container in a cool dry place for up to 1 year.
Prepare Marinade:
1.
In a large bowl combine eggs, buttermilk and seasonings; beat until well mixed.
2.
Clean and pat dry chicken pieces. Place chicken in a large resealable bag, add marinade; seal and shake until marinade is well distributed. Place bag in a bowl (to prevent leaks) and marinate in refrigerator for 6 hours or overnight.
To Prepare Chicken:
1.
Place about 3/4 cup of flour coating in a separate large resealable plastic bag. Dip 1 - 2 marinated chicken pieces into flour coating; seal and shake until coated. Remove to clean plate and repeat until all chicken pieces are coated.
2.
In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear.
Cook's Tip:
1.
If your chicken thighs come with the back bone attached, pop the thigh bone from the hip socket. Do the same for leg quarters if using. This trick will aid in the marinating process and speed up cooking.
2.
Paprika is a Hungarian pepper blend and it comes in sweet or hot. If your looking for the smoked variety, it is typically labeled smoked Spanish paprika. Generally grocery stores carry "paprika," consider this the sweet variety unless otherwise labeled.
3.
If you like a slight barbecue flavor, mix an additional 1 1/2 teaspoons smoked paprika to the sweet. I generally do not recommend hot for this recipe because of the black pepper, mustard and ginger. The three alone add a nice heat factor.
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 513g | |
| Recipe makes 4 servings | |
| Calories 935 | |
| Calories from Fat 414 | 44% |
| Total Fat 46.11g | 58% |
| Saturated Fat 13.41g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 312mg | 104% |
| Sodium 4055mg | 169% |
| Potassium 1060mg | 30% |
| Total Carbs 62.64g | 17% |
| Dietary Fiber 5.9g | 20% |
| Sugars 7.47g | 5% |
| Protein 65.88g | 105% |
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