Delmarva-Licious Golden Fried Chicken

  • Yield 8 servings


1 tablespoon aromatic bitters
1 tablespoon lemon juice
1 tablespoon bourbon (optional)
2 teaspoons paprika
1 teaspoon salt
1 teaspoon garlic salt
2 whole 2 1/2 lb broiler-fryers, each cut into quarters
1-1/2 pound green beans
1 small onion, thinly sliced
1 -- 8-ounce bottle Italian salad dressing
-- salad oil
2 large eggs
1-1/2 cup dried bread crumbs
3/4 cup all purpose flour
-- red leaf lettuce


  1. About 2 1/2 hours before serving: In large bowl, mix bitters, lemon juice, bourbon, paprika, salt, garlic salt, and 1/4 cup water. Add chicken quarters and turn to coat well with marinade. Cover and refrigerate at least 1 hour, turning chicken occasionally. Meanwhile, in 12-inch skillet over high heat, in 3/4 inch boiling water, heat whole green beans to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes until beans are tender crisp. Drain beans. In medium bowl, mix green beans, onion and salad dressing. In same 12-inch skillet over medium high heat, heat 1/2 inch salad oil to 350°F. on deep-fat thermometer. Remove chicken from marinade. To marinade remaining in bowl, add eggs; mix well with fork. Place bread crumbs on one piece waxed paper. Coat chicken pieces with flour; dip into egg mixture, then coat with bread crumbs. Carefully place one-third of chicken pieces, skin-side up, in hot oil. Cook about 5 minutes or until underside of chicken is golden; reduce heat to low and cook 5 minutes longer. With pancake turner, loosen chicken from pan bottom. Turn chicken skin-side down. Cook over medium-high heat about 5 minutes or until skin-side of chicken is golden; reduce heat to low and cook 5 minutes longer or until fork tender. Remove chicken pieces skin-side up to paper towels to drain. Keep warm. Repeat. To serve, line one large platter with lettuce leaves. Drain green beans. Arrange marinated green-bean salad on lettuce. Arrange chicken on platter with salad. 



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