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Information

Course: main course
Total time: under 1 hour
Skill level: Moderate
Cost: Inexpensive
Yield: Serves 8 to 9
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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
  • 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.

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Nutritional Information

Nutrients per serving

Nutritional information is based on 9 servings.

1788kcal (89%)
264mg (26%)
9mg (15%)
241mcg RAE (8%)
1086mg
122mg
105g
0g
2g
44g
439mg (146%)
2280mg (95%)
26g (131%)
130g (200%)
8mg (47%)