Fried Chicken
My family can't seem to decide which recipe they like better for fried chicken so I'm going to post them both. One is my adaptation of a Betty Crocker recipe and the other is my adaptation of a Paula Deen recipe. They are both good.
Recipes:
Oven Chicken
2 1/2 lbs cut-up chicken with skin
1/2 C AP flour
1 tsp smoked paprika
1 tsp salt
1/4 tsp black pepper
1 Tbs seasoned salt (sub 2 teaspoons salt, 1/3 teaspoon onion powder, 1/3 teaspoon garlic powder, 1/3 teaspoon paprika)
1/2 C butter
Melt butter in 9 x 13 pan in a 425°F oven. If chicken pieces are too large, cut them in half. Mix flour with seasonings and place in a gallon size resealable plastic bag. Place chicken pieces, a few at a time, in plastic bag and shake to coat all over. Place chicken in melted butter. Bake for 30 minutes on one side, turn and bake another 30 minutes. Drain on cooling rack.
Stove-top Chicken
2 1/2 lbs cut-up chicken with skin
House Seasoning
2 eggs
2 Tbs water
1/2 C Dana's hot sauce or Frank's hot sauce (this does not make the chicken spicy)
2 C AP flour
1 tsp black pepper
1 Tbs baking powder
1 tsp salt
Oil
Heat large skillet with about 1/2 inch of oil over medium heat or to 350°F. If chicken pieces are too large, cut them in half. Beat eggs, water and hot sauce together in shallow bowl. Mix dry ingredients together in another shallow bowl. Sprinkle each piece of chicken all over with house seasoning. Dip a piece of chicken in the egg mixture and then the flour mixture, coating it well all over with the flour. Cook chicken in hot oil in batches if needed until lightly browned on both sides. Cover pan, reduce heat and cook about 10 minutes on each side. Uncover, turn heat back to medium and cook until chicken is crisp and golden brown. Drain on cooling rack.
Paleo/Whole 30 Version
Recipes:
Oven Chicken
2 1/2 lbs cut-up chicken with skin
1/2 C AP flour
1 tsp smoked paprika
1 tsp salt
1/4 tsp black pepper
1 Tbs seasoned salt (sub 2 teaspoons salt, 1/3 teaspoon onion powder, 1/3 teaspoon garlic powder, 1/3 teaspoon paprika)
1/2 C butter
Melt butter in 9 x 13 pan in a 425°F oven. If chicken pieces are too large, cut them in half. Mix flour with seasonings and place in a gallon size resealable plastic bag. Place chicken pieces, a few at a time, in plastic bag and shake to coat all over. Place chicken in melted butter. Bake for 30 minutes on one side, turn and bake another 30 minutes. Drain on cooling rack.
Stove-top Chicken
2 1/2 lbs cut-up chicken with skin
House Seasoning
2 eggs
2 Tbs water
1/2 C Dana's hot sauce or Frank's hot sauce (this does not make the chicken spicy)
2 C AP flour
1 tsp black pepper
1 Tbs baking powder
1 tsp salt
Oil
Heat large skillet with about 1/2 inch of oil over medium heat or to 350°F. If chicken pieces are too large, cut them in half. Beat eggs, water and hot sauce together in shallow bowl. Mix dry ingredients together in another shallow bowl. Sprinkle each piece of chicken all over with house seasoning. Dip a piece of chicken in the egg mixture and then the flour mixture, coating it well all over with the flour. Cook chicken in hot oil in batches if needed until lightly browned on both sides. Cover pan, reduce heat and cook about 10 minutes on each side. Uncover, turn heat back to medium and cook until chicken is crisp and golden brown. Drain on cooling rack.
Paleo/Whole 30 Version
Use half coconut flour and half potato starch in place of the AP flour.
Use coconut oil in place of the butter
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