Fried Chicken Recipe

Everybody makes fried chicken, and like the martini, everyone has his own favorite fried chicken recipe. Here’s mine. I serve it with hot corn bread (butter and English orange marmalade on the side) and a crisp salad with ranch dressing.

Large heavy frying pan with cover (or cast iron chicken fryer)
large brown paper bag (or plastic bag)

1 frying chicken, disjointed
1.5 C. flour
1 T. ground thyme
1 T. ground marjoram
1 T. granulated garlic
2 T. granulated onion
1 T. chili powder
1 T. cumin
1/4 t. cayenne
1 T. ground sage
1 t. salt
1/2 t. ground black pepper
cooking oil

Mix all ingredients in paper bag, shaking thoroughly. Over high flame, heat ½ inch of oil in pan until oil begins to smoke. Dredge paper towel–dried chicken pieces in flour mixture and place in bag. Shake to coat and place chicken pieces in hot oil without crowding. Turn when browned, about five minutes and brown other side. When browned on both sides remove chicken from pan onto paper towels and dispose of oil. Return chicken to pan reduce heat to low, cover and let cook slowly for twenty minutes, checking occasionally to see that chicken does not stick to pan. Minted iced tea goes well with this.

If you’re limited to a smaller frying pan, use a platter in the oven covered with paper towels and keep the oven at a warm 250º. If you don’t care to start from scratch, there are prepared corn muffin mixes on the market.