Oklahoma Fried Chicken
|1 whole frying chicken cut into pieces|
|3 cups of flour|
|1 cup of cornmeal|
|1 tbs garlic powder|
|1 tbs onion powder|
|1 tbs paprika|
|1 tbs cayenne pepper|
|kosher salt and fresh cracked black pepper (1 tbs of each)|
|2 tsp of baking powder|
|canola oil for frying|
This is a version of fried chicken that gains it’s genesis in Central, Oklahoma. It uses a coating that is composed of flour, corn meal and other spices and is fried at a low heat (330 degrees) for 15 minutes which keeps the chicken moist on the inside but crispy on the outside.
- In a large bowl mix all the dried ingredients and mix very well.
- Wash and dry chicken and place in the flour mixture and cover well making sure all surfaces are completely covered.
- Chill the coated chicken for 30 minutes to 1 hour.
- In a deep fryer or large sauce pan with at least 4 cups of oil, heat until oil reaches 330 degrees and cook the chicken for 15 minutes.
- Do not over crowd pan. You may have to cook chicken in batches.
- Drain chicken on paper towels and serve hot.