Country Fried Chicken

This is another of my Mom’s late-70s-style recipes, hand-written on an index card and stored in her recipe-box.   I don’t know where she got it, but she used to make Country Fried Chicken occasionally when we were kids.  Great Summertime food that I’m going to bet that it’s better for you than your standard fast-food fried chicken.  Hearty, wholesome, and delicious – exactly what home-cooking should be!

Mom recently made this for a going-away picnic, and it reminded me of how good home-made fried chicken is.
It’s also pretty easy, and straightforward, so even the least experienced cook should be able to pull it off.

I’m going to suggest that if you have some thyme on hand, it would probably be an excellent addition to the other spices.


4 1/2 – 5 lbs. raw chicken, cut in pieces
1 egg, beaten
2 cloves garlic, crushed
3/4 cup vegetable oil
1.5 teaspoons salt
1 teaspoon paprika
1/2 teaspoon basil
1/2 teaspoon oregano
seasoned flour [1 1/2 cups flour, 2 teaspoons salt, 1/2 teaspoon pepper]
Vegetable oil for frying


  1. Combine eggs, oil, garlic, and seasonings.
  2. Pour over chicken pieces in shallow pan.
  3. Marinate 1 hour.
  4. In a large skillet heat 1 cup oil.
  5. Dip chicken in seasoned flour and brown in skillet on medium-high heat.
  6. Reduce heat and cover, cooking until tender (approx 30 minutes).
  7. Remove cover and cook for 5 minutes to crisp.
  8. Wrap and chill thoroughly before packing for picnic.

8-10 servings.