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Recipe By Geraldine Duncann
I really like this coating for chicken, but for me it'll never replace KFC chicken. They are just too different for one to replace the other. This one is still very tasty. Because of the chili powder, paprika and cinnamon, this coating is quite dark, especially after it's cooked.
I always make oven-fried chicken so I haven't actually used the recipe past "Shake off excess flour". I usually just put it in a 375ºF oven for 45-50 minutes (less for wings and boneless breasts) or until it's done.
My ingredient substitutions:
- instead of the minced garlic, I use 1 tsp of dried garlic powder. I like to make this ahead of time and store it until it's needed. I'm not sure how long fresh garlic would keep in this mixture.
- I hate cilantro, so I use 1 tsp dried parsley instead. Again, fresh parsley wouldn't last long.
I'm pretty sure I got this recipe from the Winnipeg Free Press. Anyway, here's the original recipe.
1/4 cup flour
1/4 cup fine bread crumbs
2 tablespoons chili powder
1 teaspoon cayenne -- or less, if desired
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon Italian seasoning
1 tablespoon paprika
1 1/2 teaspoons sugar
1 tablespoon finely minced cilantro
1/4 teaspoon ground cinnamon
1 teaspoon ground ginger -- scant
1 teaspoon dry mustard -- scant
1 tablespoon finely minced garlic
Salt to taste
1 frying chicken -- cut into serving pieces
Vegetable oil for Frying
In small paper bag, combine all ingredients except chicken and oil. Shake, add chicken pieces and shake to coat evenly. Shake off excess flour.
In large skillet over high heat, heat the oil but do not let it smoke. Add chicken pieces and fry until thoroughly browned on both sides, 5 or 6 minutes. Reduce heat to medium and continue cooking, turning occasionally for 12 to 15 minutes or until cooked through.
If you want the skin crisp, fry uncovered. If you want it soft, cover during cooking.
Drain chicken on paper towels and serve at once.
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