Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 22 Times
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Double-Dusted Fried Chicken
Cookbook
Yield : Serves 8 to 9
Ingredients
- 3 chickens (each about 3½ pounds), cut into serving pieces with livers, gizzards, and hearts reserved
- 6 cups all-purpose flour
- 2 tablespoons baking powder
- ¼ cup salt
- 2 tablespoons freshly milled black pepper
- 1 tablespoon paprika
- 2 tablespoons dried oregano
- About 1 quart vegetable oil
- 2 teaspoons dried thyme
- 2 eggs, lightly beaten
Equipment:
- Deep-frying thermometer
Directions
Wash the chicken pieces and pat dry with paper towels.
Mix the flour, baking powder, and seasonings together and divide between two paper bags.
Heat 1½ inches of oil in a large heavy skillet. Place the chicken pieces in a large bowl and toss with the eggs. Place 4 to 5 pieces in one bag and shake well. Repeat until all the chicken has been floured.
Quickly drop the chicken pieces in a bowl of ice water and place in the second bag. Shake well.
Fry in the hot oil (365°), turning from time to time, cooking slowly until the chicken is golden brown, 10 to 12 minutes for breasts and thighs, a few minutes longer for legs. Remove the giblets immediately after they turn golden. Depending on the size of the skillet, the oil will have to be changed at least twice.
Notes
Cream gravy is often a traditional accompaniment to this dish.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 9 servings.
1788 kcal
26 % daily value
15 % daily value
8 % daily value
1086 mg
122 mg
105 g
0 g
2 g
44 g
439 mg
2280 mg
26 g
130 g
47 % daily value
