32 • NuWave PIC Complete Cookbook
Fried Chicken PIC Style
Serves: 1-2
1½ pounds bone-in chicken pieces
(breasts, thighs, and drumsticks)
2/3 cup all-purpose flour
3 teaspoons poultry seasoning or
paprika
3 teaspoons dried basil or marjoram
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon black or white pepper
7 cups canola or vegetable oil
Directions:
1. Combine flour and all spices in
4-quart plastic container. Shake to
evenly mix ingredients.
2. Add canola or vegetable oil to
3.5-quart pot.
3. Heat over Medium-High (375°F) for
5 minutes.
4. Add chicken pieces to seasoned
flour, shaking plastic container each
time to coat.
5. Cook legs and thighs for 12 minutes
per side; breasts for 15 minutes per
side.
6. Cook chicken until internal
temperature reaches 180°F for legs
and thighs; 170°F for breasts.
Tip: Be careful not to overcrowd pan.
If necessary, cook in two or three
batches.
• This recipe can be altered to fry 4
pounds of chicken. To do so,
double the dry seasoning and
increase flour to 3 cups.