recipe photo by Taste of Home

TCG Recipe of the Month – 1991 Contest-Winning Fried Chicken

 

When you think of summer food, images of lemonade, fresh veggies, fried chicken, and plaid tablecloths come to mind.  Fried chicken is a classic, down-home country food that southern Americans have perfected and the love has spread around the world.  Today, you can find this classic chicken dish at any picnic table, or even nestled on top of perfectly cooked waffles!

The reason we are sharing a bit of a classic recipe this month is in celebration of the company’s 25th anniversary.  The Captioning Group has been in business for 25 years, since 1991!  This fried chicken recipe won as a contest-winning recipe in Country Woman, published in the September/October issue of 1991, the same year TCG was incorporated.  This delicious throwback recipe looks simple to make, and it is!  This is perfect for the upcoming summer picnic season and this recipe will shine at any barbecue, picnic, or family get-together.

The recipe brings back fond memories of family time, and we hope that it can renew that same feeling for you this summer.

 

1991 Contest-Winning Fried Chicken

Prep Time: 20 minutes

Cook Time: 60 minutes

1 hour, 20 minutes

4-6 portions

Ingredients

  • 2 cups all-purpose flour (or you can substitute with gluten-free flour)
  • 1/2 cup cornmeal
  • 2 TB salt
  • 2 TB ground mustard
  • 2 TB paprika
  • 2 TB garlic salt
  • 1 TB celery salt
  • 1 TB pepper
  • 1 tsp ground ginger
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano
  • 1 broiler/fryer chicken (2-1/2 to 3-1/2 pounds), cut up
  • Oil for frying (we like lard!)

Instructions

  1. Preheat the oven to 350F.
  2. In a bowl, combine flour, cornmeal, and all seasonings.
  3. Place about 1 cup of the seasoning mixture into a large plastic Ziploc.
  4. Add the chicken to the bag, a few pieces at a time. Reseal and shake to fully coat the chicken. Repeat with all remaining chicken pieces.
  5. In a large skillet, add oil until it is approximately 2 cm. deep.
  6. Brown the chicken on medium-high heat on all sides for a few minutes.
  7. Transfer the chicken to a large baking pan, and bake the chicken uncovered for 45-60 minutes until the juices run clear.
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