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  • Fried Chicken Coating

    1 vote
    Fried Chicken Coating
    Prep: 6 hours Cook: 1.25 hours Servings: 4
    by Robyn Savoie
    380 recipes
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    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.

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    Comments

    • judee
      judee
      This is one of those basic recipes that eveyone wants..
      • Robyn Savoie
        Robyn Savoie
        Thanks Judee. I have experimented with this and if you would like to add smoke flavor to this, use 1/4 cup Spanish smoked paprika. It's pretty prevalent so if you'd like it milder, use 1/8 cup sweet and 1/8 cup smoked paprika. I even used 50/50 flour to instant mashed potato flakes, just for a different texture.

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