Pan-Fried Chicken might be a good recipe to expand your main course recipe box. This recipe serves 4. One serving contains 680 calories, 55g of protein, and 34g of fat. This recipe covers 30% of your daily requirements of vitamins and minerals. If you have peanut oil, chicken drumsticks, sea salt, and a few other ingredients on hand, you can make it. To use up the nutmeg you could follow this main course with the Nutmeg Cake as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a dairy free diet.
Place first 5 ingredients in a large heavy-duty zip-top plastic bag. Seal bag, and shake to blend.
Sprinkle salt evenly over chicken.
Add chicken, 1 piece at a time, to bag. Seal bag, and shake to coat chicken.
Remove chicken from bag, shaking off excess flour.
Place chicken on a cooling rack; place rack in a jelly-roll pan. Reserve and refrigerate remaining flour mixture in bag. Loosely cover chicken with wax paper; chill 1 1/2 hours.
Let chicken stand at room temperature 30 minutes. Return chicken, 1 piece at a time, to flour mixture, shaking bag to coat chicken. Discard excess flour mixture.
Heat peanut oil in a large skillet over medium-high heat.
Add chicken to pan. Reduce heat to medium, and cook 25 minutes or until done, carefully turning every 5 minutes.
Line a clean cooling rack with several layers of paper towels.
Drain chicken on paper towels; let stand 5 minutes.
Shake chicken in sealed plastic bag
Tear off and stack paper towels
Measure flours and spices
Add measured ingredients to plastic bag