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Sunday Fried Chicken Recipe

Sunday Fried Chicken Recipe photo by Taste of Home

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The spicy coating for this chicken is one I've put together over the years. My recipe really got a workout when our four children (now married)were young and our family competed out on the rodeo circuit. Whenever the word spread I'd brought along fried chicken, the cowboys would crowd around! Today, my husband and I run an 800-acre cattle and quarter horse ranch.

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Sunday Fried Chicken Recipe

Prep: 20 min. Bake: 45 min.

Yield: 4-6 Servings

20 45 65

Ingredients

2 cups all-purpose flour
1/2 cup cornmeal
2 tablespoons salt
2 tablespoons ground mustard
2 tablespoons paprika
2 tablespoons garlic salt
1 tablespoon celery salt
1 tablespoon pepper
1 teaspoon ground ginger
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1 broiler/fryer chicken (2-1/2 to 3-1/2 pounds), cut up
Oil for frying

Directions

In a small bowl, combine the first 11 ingredients. Place about 1 cup flour mixture in a large resealable plastic bag; add chicken, a few pieces at a time. Seal bag and shake to coat. Store remaining mixture in an airtight container and save for another use.
In a large skillet, brown chicken on medium-high heat in 1/2 in. of oil on all sides; remove to a large shallow baking pan.
Bake, uncovered, at 350° for 45-60 minutes or until chicken juices run clear. Yield: 4-6 servings.

Originally published as Sunday Fried Chicken in Country Woman September/October 1991, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Sunday Fried Chicken

Sunday Fried Chicken

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Reviewed on May. 14, 2013 by lisa53202

Tasty chicken--I like the addition of the cornmeal. Be careful not to crowd the chicken pieces in the baking pan, or the bottoms will be soggy.

Reviewed on Jul. 27, 2011 by jmkasprak

Wow! We loved this chicken. I always bought a product called "Dixie Fry," but haven't found it in stores lately. This mixture was similar in flavor so I'll have to try it with pork chops, catfish, etc.

Reviewed on Jun. 07, 2011 by shessuchariot

Ive been using the same oven fried chicken recipie for years, but wanted to experiment with something different & am glad that I did because this recipie was great! My whole family loved it. I used boneless, skinleess chicken as well & it worked out also.

Reviewed on Jun. 03, 2010 by carriv

I made this recipe for my family and they loved it. I will be making this every time they want fried chicken.. it's a keeper !!

Reviewed on Feb. 13, 2010 by newberrysnow

This was the most flavorful fried chicken recipe that I have found. I adjusted the amounts of some of the spices, based on what we like and it was still delicious. I will definitely make this again.

Reviewed on Nov. 23, 2008 by Aquarelle

I agree with bikerpam: even if you don't follow the recipe exactly, the coating blend is yummy and very versatile. I've used it on skinless, boneless chicken breast halves that were dipped in melted butter, coated with the flour mixture, and baked in a 9"x13" pan in a 350Â° oven.

Reviewed on Jun. 23, 2008 by bikerpam

I mixed all the spices together and put it in a jar, I added a tablespoon of Fine's spice. I whisped an egg, 3 tablespoons of honey and dipped the chicken in the mixture before putting it into the flour mixture to better coat the pieces. Then I put the pieces into my deep fryer 365% till browned. Then I put the pieces into a baking pan that I put a wire rack in, covered it and cooked it to 160%. I then uncovered it to crispen it a little. It was wonderful! Next time I'm going to coat it with 1000 Island dressing before I coat it with the flour. There is so much you can do with these spices in this recipe, I used the spice mixture without the flour in a shaker for a rub for chicken breasts too. Great recipe!