Extra-crisp Fried Chicken

== Description ==
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bailey Estate in Roanoke, Texas in 1984.
* Contributed by Catsrecipes Y-Group
== Ingredients ==
* 4 pound chicken cut into pieces
* 1 cup all purpose flour
* ½ cup whole wheat flour
* 1 tablespoons salt
* ½ teaspoon cayenne pepper
* 1 teaspoon freshly grated nutmeg
* 1 teaspoon ground ginger
* ¼ cup peanut oil
* 1 bunch parsley rinsed and dried for garnish
== Directions ==
# Rinse chicken well and pat it thoroughly dry.
# Sift flours and spices together into a small paper bag so they are well mixed.
# Drop chicken two or three pieces at a time into the bag and hold the bag closed and shake it so the chicken is thoroughly covered.
# Transfer chicken to a wire rack and let sit refrigerated for 2 hours so the flour will adhere.
# Reserve the remaining flour mixture.
# Heat oil in a large skillet over medium high heat.
# Dredge the chicken once more in the flour mixture shaking off the excess.
# When the oil is hot but not smoking add chicken making sure you do not crowd the pan.
# Cover and cook until chicken begins to turn brown about 8 minutes.
# Turn the chicken then cover and continue cooking until it is cooked through and the juices from the thigh run clear when pricked with a fork approximately 10 minutes.
# Arrange chicken on a brown paper bag to drain and leave it for about 5 minutes then transfer to a warmed serving platter and garnish with parsley then serve immediately.
Category:Cathy's Recipes
Category:Chicken Recipes