- 1-1/2 cups all-purpose flour
- 1-1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- Oil for frying
- In a large resealable plastic bag, combine first four ingredients. With paper towels, pat chicken dry; add to bag, a few pieces at a time. Seal bag and shake to coat.
- In a large skillet over medium-high heat, heat 1/2 in. of oil; fry chicken until browned on all sides. Reduce heat; cover and cook for 30-35 minutes or until juices run clear, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. Yield: 6 servings.
Originally published as Fried Chicken in Reminisce July/August 1992, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Fried Chicken
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Nov. 11, 2011
"I've always made my chicken like this. Most of the time I leave out the garlic but it is good both ways."
Reviewed Sep. 29, 2010
"There's nothin' better than fried chicken!"