Every now and then I make this fried chicken and I realize I should make it more frequently. It is much better than a certain kind of chicken that comes in a barrel or a box – but it does remind me of that kind of chicken. Back in the day, that was a real treat.
This chicken is not deep fried: it is pan fried in a generous amount of oil. Allow the chicken pieces to drip on paper towels to remove some of the oil and ease your conscience. The cooking is finished in the oven and that makes the skin crispy and finger-licking good!
2/3 cup flour
2 Tbsp. cornmeal
2 tsp. salt
2 tsp. dry mustard
2 tsp. paprika
2 tsp. garlic salt
1 tsp. celery salt
1 tsp. black pepper
1/3 tsp. ginger
1/4 tsp. dried thyme
1/4 tsp. dried oregano
4-6 pieces chicken, bone in
Oil for frying
1/2 cup milk
Mix flour, cornmeal and spices in a bowl.
In another bowl, mix eggs and milk.
Heat 1/4” of oil in a large skillet.
Dip chicken pieces into egg and milk mixture, then coat generously with flour and spice mixture.
Brown chicken on all sides, does not have to be cooked through.
Drain on paper towels for a few minutes.
Place chicken on a baking sheet and bake, uncovered at 350º F for 45-55 minutes or until done.
Serves 4-6 people.