Spiced Fried Chicken
The spices in this recipe result in savory, delicious fried chicken. Use the left-over spiced flour mixture to make your cream gravy. You'll notice an enhanced flavor difference there, too. Of course, you are encouraged to experiment with spices to make your own favorite spice blend.
- Rinse the chicken pieces in cool water and pat away excess water with paper towels. Set aside.
- In a roomy, flat pan, such as a 9x13-inch pan, combine the flour and all spices, mixing well. Set aside.
- Combine the egg and milk in a separate, flat-bottomed dish (like a pie plate) and set aside.
- Over high heat, melt shortening (or vegetable oil) in a heavy 12-inch skillet to a depth of 1 inch.
- Working with one or two pieces at a time, flour the chicken, shaking to remove excess, then coat with the milk/egg mixture, then dredge again in the flour mixture, coating well.
- Place pieces in a single layer on a piece of waxed paper until all are coated.
- When the melted shortening or oil reaches a temperature of 360°F on a frying thermometer (or test it with a small piece of chicken -- it should sizzle madly), carefully add the chicken pieces, skin side down, starting with the dark meat in the center of the skillet.
- Reduce the heat to medium-high, and fry chicken until skin side is golden brown, then turn and brown the other side.
- Reduce heat to medium, and cover the pan.
- Cook chicken pieces for 20 to 25 minutes or until 165°F on an instant read thermometer. Remove the cover.
- Turn chicken pieces skin side up and cook, uncovered, for 5 minutes.
- Remove chicken pieces, and drain on paper towels.
Total time: 1 Hr
Recipe editor Patricia Mitchell