Shallow frying chicken in duck fat& unsalted butter

Author: Cooking Beverly


For the flour if frying:

  • 3 c of all purpose flour
  • Tbsp of salt
  • Teaspoon garlic powder
  • Teaspoon cayenne
  • Teaspoon white pepper
  • 3 tbsp Corn starch or rice flour


  • One quart of water
  • 2 tbsp each of: Salt Worcestershire Soy sauce
  • 1 tbsp of cumin or raz hanout
  • 1 tsp white pepper
  • 1 tbsp cayenne
  • 1.5 tbsp of garlic powder


It is best left over night in the refrigerator. Take skewer and punch holes in the meat to permeate the marinade. If frying dry off and if roasting spray with olive oil or oil of choice

You can fry it or roast in the oven. After the marinade no other seasoning is necessary

Bon Appetit

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