Chalfonte Fried Chicken
- Ready In:
- 1hr 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
directions
- Soak 3 lb. cut-up chicken in salted water (1 tbs. per quart of water) for 1 hour. Pat dry.
- Mix in bag 1 cup flour, salt and pepper to taste, 2 tbs paprika.
- Shake chicken pieces (2 at a time) in flour mixture, covering well.
- Place 2 cups of Crisco or corn oil in large skillet. Heat to medium-medium high temperature and fry chicken until tender, crisp and brown, approximately 20 minutes.
- Turn after first 10 minutes. Test for doneness with fork.
- Before adding chicken, Dot says, "Throw in thickly sliced onion rings when grease is hot -- that's our secret!" Toss the onions in the hot oil and fry until dark brown, about 12 minutes (the browned onions flavor the oil).
- *Dot cuts the chicken in quarters to serve four people.
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Reviews
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I actually have not made this but I have stayed at the Chalfonte and eaten it there many times! I grew up visiting in the 1980s and we were actually there in 1986. The Magnolia Room is my favorite restaurant in my favorite hotel in all the world. A wonderful place I hope you have the opportunity to visit someday. Thank you so much for the recipe! I will treasure it as I do my memories of the Chalfonte and Cape May.
RECIPE SUBMITTED BY
<p>Hi, My name is Adrienne (Chef #514761) and I live in Reisterstown, Maryland USA with my husband Keith. We are now empty nesters after having raised our son and daughter. I work as a university administrator. My interests include metaphysical study, Reiki, angels, faeries, paranormal phenomena, Tarot and more. I also enjoy reading, writing, graphics design and I cross stitch too. :) <br /> <br />Favorite Quote: <em>I have never been contained except I made the prison. - Mari Evans</em></p>