Quick and Simple Fried Chicken
WOW! It's time for another Culinary Wednesday post already. I hope you are enjoying the holidays and it is a safe and healthy one. Last week's post is really gaining momentum on Pinterest. I hope it turns out great for you all.
I have done deep frying and shake and bake recipes with more failures than successes. I am sticking to this one. Before I started making fried chicken like this, my husband basically banned me from ever making fried chicken...ever...but I didn't give up. This fried chicken tastes like it came from a buffet style restaurant and better than those fast food chains.
Prep Time: Cooking Time: 1hr Servings: 4 +
Chicken legs or legs and thighs
1 and 1/2 cup flour (I use whole wheat)
1 Tbsp Baking Powder
1 Tbsp Salt
1 Tbsp Seasoning Salt
1 tsp Garlic Powder
1 tsp Black Pepper
1 tsp Dried herbs (I use either sweet basil or oregano)
1 Cookie Sheet
1 medium bowl (sometimes I use a pie dish. Use whatever you have on hand)
Foil for lining cookie sheet
Non-stick cooking spray
Preheat oven to 400F degrees (I use organic chicken and depending on where I get it from the meat can take a while to get tender. I cook it a this temperature to make sure it's well done when I need to have dinner on the table fast).
Line cookie sheet with foil and spray with non-stick cooking spray.
Wash chicken in cold water and white vinegar ( you can use lime juice, lemon juice, apple cider vinegar, or flour). Drain the water and dry chicken with paper towel to remove excess water. Set chicken aside.
Add all the dry ingredients to a bowl or dish and combine well. Coat chicken with the flour, lightly shake off excess flour and line them up on the cookie sheet (see photo No.2). Place the chicken in the middle of the oven. Bake for 30mins then turn the chicken on the other side and bake for 30mins until it's a rich golden brown color. Check to see that it was fully cooked by poking with a fork if the juice runs clear it is done or make a cut in the chicken to see that it was cooked through and not pink on the inside.
Notes: This one batch lasts us for 2-3 dinners. You can season the flour however you like. For this batch I omitted the garlic powder (didn't have any on hand), added paprika and cumin.
I always use a ratio of 2:1 flour and baking powder and add dried herbs by the tsp because they can be stronger than fresh herbs.
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P.S Next recipe Honey Molasses Muffins.
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