Ernest Reynoso Gala


Southern-Style Fried then Baked Chicken
(Fried first, so it stays crisp on the outside, and juicy inside)
by Ernest Reynoso Gala

1-1/2 kilos whole chicken

For dipping:

1 teaspoon rock salt
1-1/2 teaspoons pepper
1/2 cup yogurt or all-purpose cream.

For dredging:

1-1/4 cups all-purpose flour
1 teaspoon McCormick fried chicken seasoning
1 teaspoon paprika
2 cups oil for frying

For the gravy:

1/4 cup oil used in frying the chicken
1/4 cup all-purpose flour
2 cups fresh milk
1 teaspoon liquid seasoning


paper towels for draining

13-inch x 9-inch x 2-inch baking pan

If using a whole chicken, remove the top ass, wing tips, and fat inside the cavity; cut into eight pieces. Wash and pat dry.

You can also use your favorite chicken parts. Just be sure to use 1-1/2 kilos of chicken.

Mix well the ingredients for the dip. Dip chicken in the dipping ingredients, then coat well with the dredging ingredients, which have been mixed well. Fry the chicken immediately for best results.

Heat the oil in a 12-inch frying pan, and brown the chicken parts in hot oil for 10 minutes, turning occasionally. Transfer the chicken parts to a prepared pan and bake in a preheated oven at 400°F/ 200°C oven, uncovered, for 10 minutes. Turn the chicken parts. Bake for 10 minutes more.

For the gravy:

Put the oil and flour in a saucepan over fire and mix with wire whisk. Add milk and liquid seasoning. Stir until creamy.

Note for restaurant operators:
Heat two cups oil in a commercial pressure cooker-fryer. When hot, add the chicken parts. Cover and seal. Cook over very low heat for eight minutes. Release pressure. Drain. When ready to serve, bake on a low 300°F/150°C for five minutes.


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