- 1
Ingredients
- 6 chicken thighs or 1 broiler fryer, cut up
- 3 c. water
- 1 TBS. salt
- 1 tsp. Ac'cent or MSG
- 2 tsp. onion powder
- 2 envelopes DRY instant chicken bouillon
- 2 tsp. Seasoned Salt
- 1 tsp. Fines Herbs
- 1/2 tsp. ground black pepper
- 1 C. all-purpose flour
- Crisco
Preparation
Step 1
In a large bowl mix the water and salt together. Add the chicken so that it’s completely covered by the salt water and chill for least 1 hour.
Combine the salt, accent, onion powder, instant chicken bouillon, seasoned salt, fines herbs, and peper in a spice grinder or blender and mix well. Place the herb mixture in a bowl and add the flour. Mix the flour and seasonings well.
Remove chicken from water shake off the water but don’t dry the chicken. Dip the chicken pieces into the flour mixture and coat well. Place the coated pieces of chicken on a wire cooling rack for 5 minutes.
In a large cast iron skillet melt enough crisco to allow for a 1 inch depth of oil. Heat to 375F. Fry the chicken pieces turning every 5 minutes. Be sure to cook the chicken until cooked through and then lift the chicken out of the hot oil and drain on paper towel lined wire cooling racks placed over baking sheet.