6 Pieces of Chicken with skin
1 & 1/2 Cups Flour
1/2 Cup Cornmeal
1 TSP Salt
1 TBS Parsley Flakes
1 TSP Onion Powder
1 TSP Garlic Powder
1/2 TSP Sage
1/2 TSP Savory
1/4 TSP Black or White Pepper ( I use white)
1/4 TSP Red Pepper , more if you like it very spicy
Shortening melted to 2 inch depth in a large deep skillet.
Wash chicken & leave wet. Mix all dry ingredients together mix well. Dip each piece of chicken in flour mixture until coated well on all sides. Heat shortening over medium high until melted in your large skillet. Add chicken and cook over medium high to medium temperature so chicken is frying with bubbles all around each piece. Do not cook so high that your shortening is smoking and spattering but not so low that the chicken is barely bubbling in the pan. You want it in between these. Place a lid over the pan a glass lid is best so you can keep a close eye on the chicken. Let this cook until chicken has a deep golden brown color as shown in the picture. Once the bottom side is brown, turn chicken over & continue to fry with lid on the pan until bottom side is brown too. Each side could take between 10 to 15 minutes but check often so you do not burn your chicken. The cooking time will depend on the size and thickness of your chicken too. I start my frying with very cold chicken too so starting temperature will also change the cooking time. Once all sides are brown pierce the thickest part of the chicken to see if juices run clear. If bloody or pink juices run then you need to fry a bit longer. Keep the lid on the pan to help hold heat in & cook the chicken through. Remove each piece that test done & place on a thick layer of paper towel & blot the tops to remove excess grease. CRISPY, CRUNCHY & FLAVOR FILLED GOODNESS in each bite ! Any extra left from dinner is good cold too !
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