Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Crushed nut-spice blend — dip bread in olive oil then dukkah
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Electric egg cooker — hard, soft, poached eggs, no guessing
Crushed nut-spice blend — dip bread in olive oil then dukkah
You're reading one of recipes available free. Full library with Gastronome.
Wash the chicken , cut in halves lengthwise (mine were huge), then cut in halves (or three parts) crosswise. Season very well: salt, pepper. Pepper should be fresh and I used a lot of it. You can add paprika (smoked), I didn't , as I didn't have the smoked paprika at home. Let the chicken stay for 4-5 minutes. Mix flour and corn meal. Before frying your chicken, put it in flour-cornmeal mix and then fry it. Preheat frying pan, add the vegetable oil and fry it until golden brown, you can turn it two -three times until you will reach the necessary color. Serve warm (although they are good when cold as well). Taste BEST with mashed potato! Enjoy! Helen Koval http://www.helenscooking.info