Homemade Mary Brown’s Fried Chicken

Homemade Mary Brown’s Fried Chicken

Ask anyone from Newfoundland and Labrador what’s their favorite fried chicken and 9 times of out 10 the answer will be Mary Brown’s.  “I’m in love with Mary Brown’s! She’s got the best legs in town!”

Ingredients:

8 cups of Flour
1 tsp Cumin
3 Tbsp Oregano
1 Tbsp White Pepper + 1/4 tsp
3 Tbsp Black Pepper + a scant tsp
1 Tbsp Cayenne Pepper 1/4 tsp
1/2 cup MSG 1 Tbsp + 1 tsp
1/2 cup Salt 1 Tbsp + 1 tsp
1 Tbsp Thyme + 1/4 tsp
1 Tbsp Paprika + 1/4 tsp

Directions:

• Mix together in an air tight container (this should be made at least 24 hours in advance for the spices to go through it).
• Cut up a whole chicken and marinade in buttermilk for at least an hour or more.
• Remove the chicken from the marinade and dredge in coating mixture.
• Dip into an egg/milk mixture, and then dredge again in the coating mixture. 
• Shake off excess coating and deep fry or pan fry until internal temperature reaches at least 165F.

Note: The amount is massive but if you make fried chicken regularly than it’s convenient. I quartered the recipe and used it to coat two chicken breasts but I still had about a cup left. 

Enjoy...