Ingredients
2 cups all purpose flour
1/2 cup cornmeal
2 Tbsp salt
2 Tbsp ground mustard
2 Tbsp paprika
2 Tbsp garlic salt
1 Tbsp celery salt
1 Tbsp pepper
1 tsp ground ginger
1/2 tsp dried thyme
1/2 tsp dried oregano
1 broiler- fryer chicken ( 3 to 4 lbs.), cup up
Vegetable oil
1/2 cup cornmeal
2 Tbsp salt
2 Tbsp ground mustard
2 Tbsp paprika
2 Tbsp garlic salt
1 Tbsp celery salt
1 Tbsp pepper
1 tsp ground ginger
1/2 tsp dried thyme
1/2 tsp dried oregano
1 broiler- fryer chicken ( 3 to 4 lbs.), cup up
Vegetable oil
Directions
Combine the first 11 ingredients. Place about 1 cup flour mixture in large resalable plastic bag. Add a few chicken pieces at a time; shake to coat.
Heat 1/4″ in. Oil in large cast iron skellet on medium- high heat. Brown chicken on all sides; transfer to an ungreased 13x9x2 in. baking pan. Bake uncovered, at 350 for 45 to 55 minutes or until juices run clear.
Heat 1/4″ in. Oil in large cast iron skellet on medium- high heat. Brown chicken on all sides; transfer to an ungreased 13x9x2 in. baking pan. Bake uncovered, at 350 for 45 to 55 minutes or until juices run clear.
This recipe makes enough coating for 3 chickens. Store unused mixture in airtight container.
