Extra Crispy Pan-Fried Chicken
A old Mennonite recipe for this comfort classic!
Course Main Course
Cuisine American, Amish
- 1 1 /4 cups whole-wheat flour
- 1 1 /4 cups white flour
- 1 cup cornmeal
- 1 teaspoon thyme
- 1 teaspoon black pepper
- 1 tablespoon poultry seasoning
- 1 teaspoon salt
Optional Marinade
- 2 quarts water
- ½ cup salt
- ½ cup sugar
Marinate chicken pieces in favorite brine for chicken overnight if you wish.
Drain and dip chicken pieces in flour mix.
Then dip in milk, then in flour mix again.
Fry in deep skillet in hot oil or shortening until done (25 - 30 minutes).