50's CRISPY FRIED CHICKEN
Old Fashion Diner Breaded Fried Chicken.
Perfect fried chicken breasts, wings,
legs, thighs or a whole cut up chicken
or large chicken breasts.
Cold water rinse chicken pieces well
then pat dry with paper towels.
Prepare the flour mixture:
1 tablespoon celery salt
1/2 teaspoon onion powder
1/2 teaspoon white pepper
1/2 teaspoon garlic powder
1 teaspoon paprika
1cup flour mixed with 1 cup corn flakes (crushed fine)
2 large or 3 medium eggs beaten.
Mix celery salt, white pepper, garlic, onion powder and paprika and funnel into an empty spice container and shake well.
Method
Dip chicken in egg batter, shaker spices all over chicken pieces (once) then coat chicken in the flour, repeat a second time in egg mixture then coat with flour/cornflakes, lay floured pieces on a few paper towels. Let them set undisturbed for 10-15 minutes for the flour to absorb the spices and cling to the chicken.
In a large enough fry pan, using a mixture of 2 part canola oil with 1 part olive oil (replacing lard used in the 50's.) Heat oil using a low to medium heat. Drop a small pinch of flour in it, if the oil gently makes small bubbles around the flour the heat is just right. Fry each side to a light gold color. Remove from pan, then bake chicken in a 300-F oven for 20 minutes or until fork tender. Let cool to get crispy before serving.
Chicken Gravy For Mashed Potatoes
Prepare a package of your favorite powdered chicken gravy adding a small pinch of Tarragon leaves and 1/2 cup of canned creamed corn.
Serves 4
How To Cut Up A Whole Chicken. See Photos Here
MainRecipe.com and Recipehut.com | Crispy fied chicken
