Today I am spicing up an old family recipe. This recipe comes from my Hugy Granny, which is my Grams, great grams recipe. I am not sure how they came about the spelling of her name, but it is pronounced like HOOD – G then put it together, Hugy. Now, that is not her real name, but it is what everyone called her. From what I gather, she was a tiny woman, and the family called her little Granny. My gram was a toddler at the time, and when she tried to say little Granny, it came out Hugy Granny, and the name stuck. Now decades later, the name still stands.
I wouldn’t be me if I wasn’t trying to fix something, and to me, this recipe needed some fixin’. The original recipe was just to dip the chicken in egg and flour then fry and bake. This was really good, but I wanted to kick it up a notch. I added some more spices to the flour and heated up with some cayenne pepper to give this chicken the kick it needed. This turned out to be one of the best chicken recipes I have ever tasted, and my family agreed. The crust was nice and crispy and the chicken was so juicy. My family told me this recipe deserved a standing ovation, but I think everyone was too full to stand. Here is the recipe.. try it for yourself. =)
4-6 pounds chicken thighs and legs
2 Cups Flour
1 tsp. Salt
2 tsp. cayenne pepper ( If you do not like spicy, then you may want to omit the cayenne or cut it back to 1 tsp.)
1/2 tsp. black pepper
1/2 tsp. garlic powder
1 Tbsp. parsley flakes
Directions: Preheat oven to 350 degrees
In a medium sized mixing bowl, add flour, salt, cayenne pepper, black pepper, garlic powder, and parsley flakes; whisk well. In a separate bowl, crack 4-5 eggs; whisk well. Set both bowls aside. Coat the bottom of a large frying pan with cooking oil and set to medium-high heat. While waiting for the frying pan to heat, begin to dip each piece of chicken in the egg and then into the flour, making sure to coat each piece well. Place coated chicken into a hot skillet and cook on both sides until crust is brown. About 3-4 minutes, flipping only once, so the crust doesn’t slip off. Once the crust is brown, transfer chicken to a cookie sheet and bake at 350 degrees for 1 hour and 20 minutes or until chicken is fully cooked.