Thursday, July 2, 2015

Weekend Special Healthy Pan Fried Chicken

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour 
  • 1 teaspoon ground ginger
  • 1/2 teaspoon hot paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground nutmeg
  • 1/2 teaspoon fine sea salt
  • 2 bone-in chicken breast halves, skinned 
  • 2 bone-in chicken thighs, skinned 
  • 2 chicken drumsticks, skinned 
  • 1/4 cup peanut oil


  1. Sift together first 6 ingredients.
  2. place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. 
  3. Add chicken, one piece at a time, to bag; seal. 
  4. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. 
  5. Place chicken on a cooling rack.
  6. place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken. 
  7. chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. 
  8. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
  9. Heat peanut oil in a large skillet over medium-high heat. 
  10. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.
  11. Line a clean cooling rack with brown paper bags.
  12. Arrange chicken in a single layer on bags. Let stand for 5 minutes.
  13. Serve hot, Enjoy Recipe and share with your friends

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