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1 (3 lb.) frying chicken, cut into serving pieces
1 egg, lightly beaten 

2 c. all-purpose flour
2 tsp. salt
1/2 tsp. pepper
1 tsp. paprika
1/2 tsp. garlic powder
1/4 tsp. poultry seasoning 

1/4 tsp. sage, ground 

1/4 tsp. cayenne pepper 

1 tsp. seasoning salt 

Canola Oil


Clean chicken pieces under cold running water, then soak for at least one hour in 2-3 quarts of water with 1tbsps of salt added. Remove from water and pat dry with paper towels and place in a bowl. Add egg to chicken, then season with half of the seasoning, mix well. Combine the flour and remainder of seasonings in a paper or heavy plastic bag. Add chicken pieces 2 or 3 at a time and shake until well coated. 

Put the oil in a heavy skillet deep enough to hold chicken pieces and heat to a temperature of 360 degrees. Fry the chicken uncovered for a total of 12 minutes for white meat and 14 minutes for dark meat, turning with tongs 2 or three times during frying for even browning. Remove from the pan, drain on paper towels, let rest for 5 minutes and serve  


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