Are you thinking of what to make for Sunday lunch tomorrow? You can make this today and just heat in the oven when you come home from church for a few minutes. This chicken will stay nice and crispy.
My mom got this recipe from my aunt way back in the 70's. I have made some minor changes since then to the original recipe, but it still has that crispy crunch that I enjoy. It can either be pan fried in a bit of butter and olive oil so the butter won't burn, or baked in the oven brushed with a bit of melted butter. This photo shows that it was pan fried. Make the seasoned flour and keep unused flour for another use. Try it with pork chops too.
Seasoned flour mixture:
- 1 cup flour
- 1 tablespoon salt
- 1 1/2 teaspoons celery salt
- 1 1/2 teaspoons black pepper
- 1 tablespoon dry mustard powder
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 teaspoon dried sage
- 1/2 teaspoon ginger powder
- 1/2 teaspoon thyme
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
Combine all the ingredients above and store in an airtight container.
- 3 lbs of boneless chicken thighs ( I am a fan of boneless, skinless chicken thighs, they are often more economical than breasts and always moist.)
- 2 eggs, beaten with 1 tablespoon water
- 1 cup bread crumbs
- oil and butter for frying
- Have three pie pans ready, one for the flour, one for the egg and water mixture, and one for the breadcrumbs.
- Dredge the chicken in the seasoned flour mixture, then the eggs, followed by the bread crumbs.
- Brown the chicken until golden brown and is cooked all the way through in medium heat in the frying pan.
- Alternatively brush the coated chicken pieces with melted butter and bake in a 425 degree oven for 20 minutes or until it reaches an internal temperature of 165 degrees.