Sunday Fried Chicken Recipe
Description: This Sunday Fried Chicken recipe promises a delightful crunch with an incredibly flavorful breading, ensuring that every bite is packed with taste. You will have much more breading mixture than you need, so don’t forget to save the excess in a Ziploc bag for your next frying adventure!
Recipe Details
| Category | Chicken |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 4 |
| Aggregated Rating | 5/5 (1 review) |
Ingredients
| Ingredient | Quantity |
|---|---|
| Unbleached flour | 2 cups |
| Cornmeal | 1 cup |
| Dry mustard | 3 tablespoons |
| Sweet paprika | 3 tablespoons |
| Fresh ground black pepper | 2 teaspoons |
| Ground ginger | 2 teaspoons |
| Dried thyme | 1 teaspoon |
| Dried oregano | 1 teaspoon |
| Salt | 1-2 teaspoons |
| Broiler-fryer chickens | 3 (about 3 1/2 to 4 1/2 pounds total) |
| Chicken breast halves | 1-2 |
| Canola oil | Enough for frying (about 1/4 inch in the skillet) |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 1260.8 |
| Total Fat | 64.8 g |
| Saturated Fat | 17.7 g |
| Cholesterol | 297.9 mg |
| Sodium | 294.2 mg |
| Total Carbohydrates | 80.3 g |
| Dietary Fiber | 8.3 g |
| Sugars | 1.6 g |
| Protein | 86.2 g |
Instructions
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Prepare the Breading Mixture: In a large bowl, combine all ingredients except the chicken and oil. Ensure that you mix well to evenly distribute the spices.
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Taste and Adjust: Take a small taste of the seasoned flour and adjust the salt and other seasonings as necessary. It should have a bold flavor, as the spices will mellow when cooked.
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Coat the Chicken: Place about 1 cup of the flour mixture into a paper or plastic bag. Shake a few pieces of chicken at a time in the mixture, ensuring that they are coated well. For an extra crispy texture, allow the chicken to set for a few minutes before re-coating with the seasoned flour.
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Heat the Oil: In a large skillet, heat about 1/4 inch of canola oil over medium-high heat until it shimmers.
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Fry the Chicken: Carefully place the coated chicken pieces in the hot oil. Lightly brown the chicken on all sides, then reduce the heat to medium. Continue frying, turning regularly, until the chicken is cooked through and golden brown.
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Drain and Serve: Once cooked, drain the chicken on paper towels to remove excess oil. Serve hot or refrigerate for a delightful cold fried chicken treat later on.
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Storage: This recipe yields enough coating for three chickens or multiple batches of chicken breasts. Store any unused mixture in a sealed plastic bag in the refrigerator or freezer for future use.
Enjoy your homemade Sunday Fried Chicken, a perfect dish to share with family and friends!
