|Julian's Pan Fried Chicken with Rice|
|Julian in the Kitchen in Italy|
|I'm using two kinds of rice as that's all the store had.|
|Pan frying the chicken.|
Cut up chicken pieces, bone-in, skin-on
6-8 legs and 6-8 wings
2 cups flour
Italian dry seasoning to taste (or
dried chopped basil, oregano, garlic, onion, paprika)
Salt and freshly ground black pepper, to taste
2 tablespoons butter
6 tablespoons vegetable oil
Prepared cooked rice
Rinse the chicken and pat dry. Mix the flour and seasonings in a bowl or pie plate. Use more seasonings than you might think is necessary to ensure full flavor. I usually use a teaspoon each of basil, oregano, garlic, onion powder and 2 teaspoons paprika. Add salt and pepper.
Place the rice in a pot to cook according to the package directions. Heat half the oil and butter over medium heat in a large skillet. Preheat your oven to 325F degrees.
Roll the chicken pieces in the flour, one at a time until you have coated just enough to fill your frying pan. Do not coat any pieces that won't fit into the first batch of frying. Brown the chicken on all sides and then remove to a plate. Prepare the second batch the same way and continue until all chicken is fried.
Place the cooked rice in a large shallow baking dish (here I'm using a 9 x 12 inch glass dish). Place the browned chicken pieces on top and bake for 20-30 minutes, until the largest pieces are cooked through and tender. Serve with green vegetable.
|Fresh from the oven and ready to serve.|