Wash off the chicken pieces, shaking off the water but not drying thoroughly and place in a large bowl. Cover the pieces heavily with all 4 seasonings. With your hands, and with the chicken still in the bowl, rub the seasonings into the pieces.
Cover bowl and place in refrigerator for at least 1 hour. (Better overnight) Remove the chicken from the refrigerator and again rub the seasonings into the pieces.
Heat approximately 1/2 inch of oil until hot, but not smoking in heavy skillet. Put flour in shallow bowl. Dredge each pieces in flour and then place in the hot oil. Brown the pieces until golden.
For moist chicken, turn down heat to low; cover skillet and continue frying for approximately 45 minutes, turning occasionally.
For crisp chicken, after browning, remove pieces from skillet and pile in a 9x13 inch pan. Pour oil from skillet into the chicken so oil covers bottom. Bake, uncovered, in 350 degrees F oven for approximately 45 minutes. Serve.
By Robin from Washington, IA
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