• 4servings
  • 245calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B6, H, E
MineralsSelenium, Natrium, Chromium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 cup all-purpose flour

  2. 1/2 cup whole-wheat flour

  3. 1 teaspoon ground ginger

  4. 1/2 teaspoon hot paprika

  5. 1/2 teaspoon ground cinnamon

  6. 1/2 teaspoon freshly ground nutmeg

  7. 1/2 teaspoon fine sea salt

  8. 2 bone-in chicken breast halves, skinned

  9. 2 bone-in chicken thighs, skinned

  10. 2 chicken drumsticks, skinned

  11. 1/4 cup peanut oil

Instructions Jump to Ingredients ↑

  1. Sift together first 6 ingredients; place mixture in a large zip-top plastic bag. Sprinkle salt evenly over chicken. Add chicken, one piece at a time, to bag; seal. Shake bag to coat chicken. Remove chicken from bag, shaking off excess flour. Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve remaining flour mixture. Loosely cover chicken; chill 1 1/2 hours. Let chicken stand at room temperature 30 minutes. Return chicken, one piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.

  2. Heat peanut oil in a large skillet over medium-high heat. Add chicken to pan. Reduce heat to medium-low, and cook 25 minutes or until done, carefully turning every 5 minutes.

  3. Line a clean cooling rack with brown paper bags; arrange chicken in a single layer on bags. Let stand for 5 minutes.


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