Finger Lickin’ Good Chicken

I add every herb and spice in the cupboard (watch the salt content!)!! Very Spicy!

“Finger Lickin’ Fried Chicken

• 1 whole chicken, cut-up (about 5 lb.)

• 3 cups all-purpose flour
  
• 2 tbsp. seasoned salt
  
• 2 tbsp. garlic powder
  
• 2 tbsp. onion powder
  
• 1 tsp. paprika
  
• 1 tsp. cayenne
  
• 1/2 tsp. pepper
  
• 1/2 tsp. ginger
  
• 1 tsp. poultry seasoning
  
• 1/2 tsp. ground oregano
  
• 1/4-1/2 tsp. savory
  
• 3/4 cup milk (mixed with one egg) - optional
• Potato Wedges (below)

Mix the flour and spices together well. Set aside 1/4 to 1/2 cup of the spiced flour mixture if you would like Potato Wedges as a side dish.

Preheat your electric frying pan to 300° F-350° F, with 1/2-1 cup of Canola or Vegetable oil. Dip the cut-up pieces of chicken into the flour, then the milk, then into the flour again. This gives the chicken a good coating.

Fry the chicken on each side until well browned. Reduce the heat to 200°F, cover and let cook for 45-60 minutes, turning once or twice.

Uncover, increasing the temperature to 350° F, crisp the chicken on all sides. About 3-5 minutes on each side. Remove to paper towels and serve! Delicious, cold or hot! Goes great with Potato Wedges, below.

Potato Wedges

1. Wash 3-5 medium to large sized potatoes, and pat dry. Cut them into six wedges each. (4 wedges for smaller potatoes)
   
   
2. Follow the coating directions for the fried chicken.
   
   
3. Heat 1/4-1/2 cup Canola or Vegetable oil in a large skillet. Don't start cooking these until chicken is almost done.
   
   
4. Fry until well browned on each side; about 3-5 minutes each. Drain on paper towel and serve hot.
   
   
5. Serve with Sour Cream sprinkled with 1/2 tsp. Seasoned Salt or VeggieSel™ for dipping.
   
   
6. If you need to cook the wedges ahead of time, you can keep them warm in a 250°F oven, separated on a cookie sheet. The crispier the better!

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