Matty's Fried Chicken
Used by permission from "Recipes from the President's Ranch - Food People like to Eat"
Ingredients
- 1 Young whole chicken, cut up* (I prefer chicken under 4 pounds)
- 2 tsp seasoned salt
- 2 tsp garlic powder
- 2 tsp ginger powder
- 2 tsp paprika
- 2 tsp kosher salt
- 2 tsp fresh ground pepper
- 2 cups flour
- 1 1 gallon storage bag
- vegetable oil, enough for frying
Instructions
- In a small bowl, combine spices.
- With paper towels, dry chicken pieces very well.
- Lay out chicken pieces on a sheet pan.
- Season both sides of each piece with the combined spices.
- Add remaining spices to flour and pour into paper or plastic storage bag.
- In a heavy skillet or Dutch oven, heat oil to 325 degrees. Oil should not be more than halfway up the side of the skillet.
- Add legs and thighs to bag and shake well so that the chicken pieces are well coated with flour.
- Shake off excess flour and put in legs and thighs in hot oil. Turn chicken pieces as they brown. Dark meat should take about 13 minutes. Remove pieces to drain on paper towels
- Repeat until all the chicken is cooked. White meat should take 8 to 10 minutes.
Video
Notes
*I cut up the chicken just as my mother taught me, complete with the wishbone. If you don’t want to tackle learning how to cut up a chicken, ask your butcher to do it for you.