Mom's Fried Chicken

A detailed fried chicken recipe with spice-marinated chicken and cornstarch coating. Includes extensive notes on seasoning placement, alternative flours, and allergy substitutions.

Ingredients

  • 4 each eggs, beaten
  • 0.5 Cup grated parmesan cheese
  • 2 Cups flour
  • 0.5 Cup cornstarch
  • 1 Tbsp salt
  • 1 Tbsp paprika
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp white pepper
  • 1 tsp cayenne pepper
  • 2 each Chicken legs
  • 2 each Chicken Thighs
  • 2 each Chicken Breasts
  • 2 each Chicken Wings

Instructions

  1. Take the spices and mix in a small bowl.
  2. Take chicken pieces and separate and clean each piece, making sure the skin is flat and pulled completely over the meat.
  3. Place in a large bowl meat side up.
  4. Take the bowl of spices and sprinkle it over all the pieces of chicken in the bowl.
  5. Using your hands, mix the chicken and the spices together, so that every piece of chicken is coated with some of the spices. Be careful of exposed bones from the breast, that could be sharp.
  6. While making sure each piece is fully coated with spices while also ensuring that the skin is still flat over the meat, place the chicken into a shallow baking dish, meat side up.
  7. Cover with plastic and allow to marinate in the fridge for 12 hours minimum.
  8. Remove the marinated chicken from the fridge.
  9. Place the beaten eggs and the parmesan cheese in a medium bowl and mix well. Set aside.
  10. Place the flour and corn starch in a large bowl and ensure it is mixed well.
  11. Using a cast iron pan or heavy skillet with high sides, fill about 1/3 of the way with vegetable oil and heat on medium-high heat. Cooking temperature should be 330°F if using a thermometer.
  12. When oil is ready, take the two legs and dip them into the egg mix and completely coat the legs.
  13. Shake lightly, then toss the legs into the flour mix and toss until completely coated.
  14. Take the legs and tap together twice to remove excess flour, and then slowly lower them into one section of the skillet.
  15. Repeat this step for the thighs (meat side down in the oil), then the breast (meat side down in the oil), and finally the wings.
  16. Set a timer for 7 minutes
  17. When timer goes off, move the chicken around in the pan, turn any pieces, such as legs that may have part sticking out of the oil.
  18. Set another timer for 8 minutes.
  19. Check temperature for chicken by sticking a thermometer into the thickest parts. The temp should register at 165°F
  20. When done, place on a plate that has a double layer of paper towels to absorb any excess oil.