Olympic Fried Chicken

Olympic Fried Chicken

Last night I made fried chicken, potato salad and a green salad for dinner.  I always eat at the table with a place setting and all that.  I do think that food should be eaten sitting down and with the television turned off, but last night I felt like breaking my own rule.  I brought my dinner out to the living room and had the best time watching the Olympics.  Here is my recipe for great fried chicken. 

INGREDIENTS

2 Lightly Beaten Eggs

3 Tablespoons Cream

3 Cups Unbleached Flour

1 Tablespoon Kosher Salt

1 Teaspoon Dried Thyme

1 Teaspoon Paprika

1 Teaspoon Freshly Ground Pepper

3 Pounds Meaty Chicken Pieces

Olive Oil

Preheat your oven to 350° F.  In a small bowl combine the egg and the cream.  In a shallow bowl combine the flour, thyme, kosher salt, paprika and pepper.  Dip the chicken pieces, one at a time, in the egg mixture.  Then coat the chicken with the flour mixture.  Dip back into the egg mixture and coat again with the flour mixture.  The secret is double coating.  In a very large skillet brown the chicken in the hot olive oil over a medium heat for 15 minutes.  Turn occasionally.  Drain and place onto a baking sheet covered with parchment paper.  Put into the oven and bake uncovered for 30 minutes.  Remove from the oven and transfer to a serving plate. Season if you like.   Serves 6