Pungent Fried Chicken Recipe

1      Reviews by:    Betty Parker   Pungent Fried Chicken Recipe marinates chicken in mixture of orange juice and rind, onion, dry mustard, Tabasco sauce and salt and pepper before using a unique frying technique to create this tasty fried chicken recipe. Food Category:    Chicken and Fowl Cuisine Origin:    Midwestern    Servings:4 Nutrition facts:532 calories21.6 grams fat Print Preview Rate This Recipe Prep Time:   3 Hours 10 Minutes Cook Time:   50 Minutes Total Time:   4 Hours

INGREDIENTS

• 1 chicken, 2 to 2 1/2 pounds, ready-to-cook weight, cut up
• Grated rind and juice of 2 medium oranges
• 1 tablespoon grated onion
• 1/2 teaspoon salt
• 1/2 teaspoon dry mustard
• 1/8 teaspoon pepper
• Dash of Tabasco sauce
• 3/4 cup enriched flour
• 1 1/2 teaspoons salt
• 1 teaspoon paprika
• 1/8 teaspoon pepper
• About 1/2 cup fat or oil
• About 1 tablespoon water

DIRECTIONS

• Place chicken one layer deep in shallow dish. Combine orange rind, orange juice, onion, salt, dry mustard, pepper, and Tabasco. Pour mixture over chicken. Marinate 1 to 3 hours. Drain, reserving marinade for gravy.
• Combine flour, salt, paprika, and pepper and coat chicken thoroughly with this mixture. Save any leftover flour mixture for gravy. Brown chicken in heavy skillet containing 1/2 inch hot fat. Turn occasionally to brown evenly.
• When chicken is lightly browned, 15 to 20 minutes, add the water and cover skillet tightly. Cook slowly until thickest pieces are fork-tender, 20 to 30 minutes. Turn chicken as necessary to brown and cook evenly.
• Uncover and continue cooking slowly to recrisp coating, about 5 minutes. Remove chicken to warm platter and prepare gravy, using marinade mixture as part of liquid. Serves 4 to 5.

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