Fried chicken is one of Americas favorite foods. Spring, Summer, Winter or Fall, in my food world, if I say "fried chicken", I don't have to call anyone to the dinner table twice. And, whether it's skillet-or deep-fryed in the traditional way, oven-fried, or, just a big ole bucket of KFC, we cooks can all agree on one thing: it's all about the herbs and spices in the dry-flour dredge baby. Recipes for it are everywhere, and every one is a bit different. Why? Because it's personal.
1 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons poultry seasoning
1 tablespoon sea salt
1 teaspoon coarse-grind black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
~ Step 1. To make the dry-spice blend, in a 2-cup bowl, stir together the flour, cornstarch and spices: garlic powder, onion powder, poultry seasoning, sea salt, black pepper, white pepper and cayenne pepper. Stir in an airtight container in the pantry for 2-3 months and use as directed in specific recipe.
Try my Crispy Outside, Tender Inside Oven-Fried Chicken:
All-Purpose Dry Seasoning Dredge for Fried Chicken: Recipe yields 1 1/4 cups/ enough to coat 6 bone-in leg-thigh quarters, or, 12 legs or 12 thighs, or, 6 breasts.
Special Equipment List: 1 1/2-2 cup food-storage container w/tight-fitting lid; spoon
Cook's Note: I refer to my recipe for Southern fried chicken and waffles as "Yankee-style" because I've never eaten chicken and waffles on the same plate below the Mason-Dixon line. I've traveled through many Southern states, and eaten a few meals in Tennesee, North Carolina, South Carolina, Georgia, Mississippi and Louisiana. I have eaten some fine fried chicken, but, I do not recall the option of a waffle with it or underneath it. My great Aunt (a South Carolina gal) repeatedly drawled "there is no such thing as this dish in the South" every time she served it to us Yankees here in PA. Try my ~ Yankee-Style Souther-Fried Chicken & Waffles ~.
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2020)
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