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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Roanoke, Texas in 1984.
- Contributed by Catsrecipes Y-Group
- 4 pound chicken cut into pieces
- 1 cup all purpose flour
- ½ cup whole wheat flour
- 1 tablespoons salt
- ½ teaspoon cayenne pepper
- 1 teaspoon freshly grated nutmeg
- 1 teaspoon ground ginger
- ¼ cup peanut oil
- 1 bunch parsley rinsed and dried for garnish
- Rinse chicken well and pat it thoroughly dry.
- Sift flours and spices together into a small paper bag so they are well mixed.
- Drop chicken two or three pieces at a time into the bag and hold the bag closed and shake it so the chicken is thoroughly covered.
- Transfer chicken to a wire rack and let sit refrigerated for 2 hours so the flour will adhere.
- Reserve the remaining flour mixture.
- Heat oil in a large skillet over medium high heat.
- Dredge the chicken once more in the flour mixture shaking off the excess.
- When the oil is hot but not smoking add chicken making sure you do not crowd the pan.
- Cover and cook until chicken begins to turn brown about 8 minutes.
- Turn the chicken then cover and continue cooking until it is cooked through and the juices from the thigh run clear when pricked with a fork approximately 10 minutes.
- Arrange chicken on a brown paper bag to drain and leave it for about 5 minutes then transfer to a warmed serving platter and garnish with parsley then serve immediately.