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Fried Chicken Au Marjoram

This recipe is more of a procedure or technique than a recipe. Any spice complimentary to chicken could be used The technique is the cold start -shallow fry method of frying foods. No great amount of oil absorption occurs.

2 1/2 to 3 pounds chicken, cut up
1/3 cup flour
1 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon marjoram
vegetable oil

Dip the pieces of chicken into the mixture of flour, salt, pepper and marjoram. Pour the vegetable oil into a large, deep skillet 1/2 inch deep. Place the seasoned chicken in a single layer in the skillet. Turn on the heat to medium high 375°. Cover and fry for 15 minutes. Remove cover. Turn chicken and continue cooking uncovered 8 minutes or until done. Drain on paper towels and serve.

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