This is another great recipe that was advertised in the Nov. 1979 Cuisine. I’ve been thinking about attempting to fry my own chicken for a while now, and this recipe might just get me there.
- 1/2 cup flour
- 1/4 cup fine dried bread crumbs
- 1/4 teaspoon tarragon leaves
- 1/4 teaspoon chives
- 1/4 teaspoon parsley flakes
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon garlic salt
- 1 (3-4 lb) frying chicken, cut into pieces
- frying oil of choice — this recipe calls for Planter’s Oil
- Mix together flour, bread crumbs, and spices.
- Wash chicken and pat dry.
- Coat chicken pieces with flour mixture.
- In large frying pan, heat about 1-inch of oil to 400 degrees.
- Fry chicken pieces until golden brown, about 8-10 minutes.
- Turn pieces and continue frying until evenly browned and tender.
- Remove chicken from oil and drain.