Grandma Virginia's Fried Chicken

By luvcookbooks • September 6, 2009 • 0 Comments

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Author Notes: My mom makes this fried chicken, which is really sauteed and then baked. She uses a secret ingredient, which I will reveal here for the first time. I changed it a little by brining the chicken, which keeps it from drying out. - luvcookbooks

Serves 4-6

8 chicken thighs and/or drumsticks
1 tablespoon kosher salt
1 cup flour
2 teaspoons celery seed
salt
pepper
4 tablespoons butter

Dissolve the kosher salt in several cups of water and pour over the chicken in a plastic container. Cover and refrigerate overnight.
Dry the chicken well with paper towels.
Combine the flour, celery seed, salt and pepper in a Ziploc bag. Shake a few pieces of chicken at a time in the flour mixture.
Carefully tap the chicken to remove excess flour.
Melt the butter in a heavy frying pan and brown the chicken on both sides.
Transfer the chicken to a baking pan and bake at 375 for 45 minutes.