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Double-Dusted Fried Chicken




Source of Recipe


Christopher Idone


Recipe Introduction


Christopher Idone, author of "New Glorious American Food," reports that this South Texas specialty is served as part of big roundup lunches. Depending on the size of your skillet, this has to be done in several batches.


List of Ingredients





3 chickens (each approximately 3 1/2 pounds), cut into serving pieces with livers, gizzards and hearts reserved

6 cups flour

2 tablespoons baking powder

1/4 cup salt

2 tablespoons freshly ground pepper

1 tablespoon paprika

2 tablespoons dried oregano

2 teaspoons dried thyme

Approximately 1 quart vegetable oil

2 eggs, lightly beaten




Recipe




Wash the chicken pieces and pat dry with paper towels. Mix the flour, baking powder and seasonings together and divide between 2 paper bags. Heat 1 1/2 inches of oil in a large, heavy skillet.

Place the chicken pieces (including giblets) in a large bowl and toss with the eggs.

Place 4 to 5 pieces in one bag with flour and shake well. Repeat until all the chicken has been floured. Quickly drop the chicken pieces in a bowl of ice water, remove and then place in the second bag.

Shake well.

Place in the hot oil (365°), turning occasionally, cooking slowly until the chicken is golden brown, 10-12 minutes for breasts and thighs, a few minutes longer for legs. Remove giblets once they turn golden. Depending on the size of the skillet, the oil will have to be changed at least twice.

Serves 8 to 9