- 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
- Deep-frying thermometer
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.
Nutritional information is based on 9 servings.