This is not your typical Southern Fried Chicken, although I love that. This is my mom’s fried chicken…I call it Canadian Fried Chicken. My mom & I hope you love it! ~ Kimberly Edwards
Type: Main
Serve With: mashed potatoes and gravy, corn-on-the-cob, green beans, coleslaw, potato salad
Prep Time: 5-10 min
Cook Time: 25 min
Yield: 10 pieces of chicken
Ingredients:
Instructions:
1. Rinse under cool water and pat dry chicken with a paper towel.
2. Combine flour, bread crumbs, spices together in a flat pan, and dredge chicken all over with the mixture.
3. In a deep frying pan, heat peanut oil, olive oil and butter on medium high heat until the butter melts and reaches the point of fragrance, meaning you can smell the butter in the air.
* If you have a peanut allergy, just increase olive oil, or use soy oil.
4. Before placing your chicken into hot oil mixture, press flour mixture into the meat. Place 1/2 of your chicken pieces into the hot oil mixture without disturbing the flour coating.
5. Fry chicken until golden brown – approximately 12 min. Make sure the chicken is cooked through, meaning the chicken juices run clear, not pink or red, by testing 1 piece to ensure they are cooked.
6. Put the cooked chicken pieces on a cookie sheet lined with paper towels, uncovered, in the oven on ~300 F to stay warm, while the 2nd batch is frying.
7. Repeat frying process for rest of chicken pieces.
8. Serve and Enjoy!
This is wonderful to serve with fresh corn-on-the-cob…
This is what we ate it with last night!
We truly hope you enjoy this recipe.
Eat Deliciously,
Kimberly Edwards 
P.S. If you love fried chicken, like we do, you are always looking either for that ‘perfect’ recipe, or new and different ways to prepare your fried chicken. Check this great book out:
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[...] 1. Canadian Fried Chicken [...]
[...] Here is my mother’s recipe for her version of Fried Chicken. [...]