Skillet Fried Chicken
Serves 4
Ingredients
For the Chicken
- 2½-3 lb roasting chicken, cut into 8 pieces (or purchase packaged chicken pieces of choice)
- enough canola oil in a heavy skillet to cover just shy of halfway up the chicken
- salt & pepper for seasoning
- garlic powder for seasoning
For the Flour/Dredging Mixture
- 1½ cups flour
- 1½ cups semolina
- 1 tbsp garlic powder
- 1 tbsp curry
- 1 tsp dried thyme
- 1 tsp Cajun seasoning
- salt & pepper
How-to
Prepare Dredge (Flour) Mixture
- Mix flour, semolina, garlic powder, Cajun seasoning, salt, pepper, curry and dried thyme. Set aside
Dredge & Fry Chicken
- Cut chicken into 8 pieces (or use 8 pieces of packaged chicken) and season both sides with salt, pepper and garlic powder
- Heat canola oil in a heavy skillet on medium heat
- Coat chicken generously in flour (dredge) mix and add to skillet (oil is ready if it sizzles like the sound of "rain on the roof")
- Slowly fry about 3-4 pieces of similar-sized (for even cooking) chicken pieces at a time (do not over-crowd skillet) for about 5-7-10 minutes each side. Legs and drumsticks will cook faster than thicker pieces, so keep an eye out for a golden-brown color and an internal temperature of 165º for doneness. To speed up cooking, cover the skillet with a lid, checking frequently to prevent burning
- Remove to paper-towel-lined plate to drain slightly, and serve
Recommended Side Dish - Braised Collard Greens