Olympic Fried Chicken

Olympic Fried Chicken

Last night I made fried chicken, potato salad and a green salad for dinner.  I always eat at the table with a place setting and all that.  I do think that food should be eaten sitting down and with the television turned off, but last night I felt like breaking my own rule.  I brought my dinner out to the living room and had the best time watching the Olympics.  Here is my recipe for great fried chicken. 


2 Lightly Beaten Eggs

3 Tablespoons Cream

3 Cups Unbleached Flour

1 Tablespoon Kosher Salt

1 Teaspoon Dried Thyme

1 Teaspoon Paprika

1 Teaspoon Freshly Ground Pepper

3 Pounds Meaty Chicken Pieces

Olive Oil

Preheat your oven to 350° F.  In a small bowl combine the egg and the cream.  In a shallow bowl combine the flour, thyme, kosher salt, paprika and pepper.  Dip the chicken pieces, one at a time, in the egg mixture.  Then coat the chicken with the flour mixture.  Dip back into the egg mixture and coat again with the flour mixture.  The secret is double coating.  In a very large skillet brown the chicken in the hot olive oil over a medium heat for 15 minutes.  Turn occasionally.  Drain and place onto a baking sheet covered with parchment paper.  Put into the oven and bake uncovered for 30 minutes.  Remove from the oven and transfer to a serving plate. Season if you like.   Serves 6



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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