Chorya's Finally got it Right Fried Chicken

Over the years, I have been trying to make fried chicken that could stand the test of time. My passion for cooking came later in my life after getting married. I was raised to believe that I should be independent and be able to take care of myself so if i was in a relationship party of one, I can fend for myself. I was also raised on the belief that if you can cater to a woman with your cooking ( and it does not poison her) you instantly become eye candy!!!

So my goal was to perfect one of my most favorite dishes, fried chicken. I wanted to surpass my mom's chicken because they say you should always strive to do better than previous generations. At the same time, I wanted to get the stamp of approval from my late Grandma Mary Lee (pronounced MarrrLeee) who I consider the cooking matriarch of my family.

Most of this recipe is based on my after school job at a local chicken restaurant over 20 years ago, along with my personal taste buds. What makes it the best chicken I ever made is where I deep fried it, and then baked it so that it is crunchy on the outside and juicy on the inside.

Chorya's Finally got it Right Fried Chicken 

1 whole chicken cut up

Oil for deep Frying

1 1/2 cup flour

1/2 cornmeal 

3 tsp salt

2 tsp paprika

1 tsp pepper

2 eggs

1/4 cup water

1 1/2 tsp garlic salt

1/2 tsp poultry seasoning

Mix eggs and water in a bowl until blended. In a freezer bag mix flour, cornmeal, salt, pepper, paprika, garlic salt and poultry seasoning.

Wash chicken thoroughly and pat dry. Dip 1-2 pieces at a time in the egg mixture, then place in the freezer bag. (You can also double dip dry-wet-dry if you prefer) Shake chicken in freeware bag until thoroughly coated. Be sure when removing floured chicken that you shake off excess. 

Deep fry no more than 4 pieces at a time on high (400 degrees) for about 10 minutes, shake basket once while cooking. 

Preheat oven to 375.

Place chicken on a baking sheet. 

 

Bake all pieces for 35-40 minutes.