Fried chicken and onions

Lynnda Cloutier


This little gem is from Norah Jones, with that sultry voice.

★★★★★ 3 votes


10 large
chicken legs and thighs
one large
yellow onion, sliced into rings
4 c
onion powder
garlic powder
cayenne pepper
4 dash(es)
hot sauce
2 c
1 tsp
black pepper
vegetable oil
one Tbsp
chopped parsley


1in a large bowl, mix chicken, onion, buttermilk, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cayenne, hot sauce and salt
2cover and set aside for at least 30 minutes.
3in a paper grocery bag, mix flour, black pepper, and a dash each of onion powder, garlic powder, cayenne, and salt.
4in a large heavy skillet, heat oil over medium-high heat until very hot. It should be deep enough to cover the chicken halfway.
5transfer chicken and onion rings to skillet. Be careful not to over crab.
6Fry, turning occasionally, for 10 to 14 minutes per side or until Golden Brown and fully cooked. Remove onion rings earlier to avoid over Browning.
7drain chicken and onion rings on a wire rack. Sprinkle with parsley. 300 calories per serving

About this Recipe

Course/Dish: Chicken