Crispy Fried Chicken
What better way to foster fellowship and teamwork than all employees enjoying food and exchanging stories together? That’s exactly what we do at work every last Friday of the month. We all pitch in $5, get off our feet for an hour and have a ball over ribs, chips, cookies, sodas and conversation.
Makes 4 Servings
Ingredients
1 3-lb chicken, cut into eight
1 cup self-rising flour
3/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1/4 tsp paprika
1/2 cup beer
vegetable oil for deep frying
Procedure
Wash chicken parts and trim fat deposits under skin. Combine salt, pepper, garlic powder, and paprika. Rub and massage onto chicken. Pour in beer. Marinate for 30 minutes to an hour.
Drain marinade from chicken. Pat dry with paper towel. Dredge chicken pieces with self-rising flour.
In a wide, thick-bottomed pan (preferably cast iron), heat oil on medium-high until a cube of bread browns in 60 seconds when dropped into oil.
Fry chicken pieces a batch at time until golden brown, around 35 to 45 minutes.
Drain fried chicken on paper towels.
TIPS:
1) Do not overcrowd pan when frying.
2) Self-rising flour can be prepared at home using the following combination: 1 cup all-purpose flour, 1 1/2 tsp baking powder and 1 tsp salt.
Chicken and Poultry Recipes in The CookMobile Archive:
Chicken Soup with Pandan Leaves
More Good Food!
