For the Chicken

• 2½-3 lb roasting chicken, cut into 8 pieces (or purchase packaged chicken pieces of choice)
• enough canola oil in a heavy skillet to cover just shy of halfway up the chicken
• salt & pepper for seasoning
• garlic powder for seasoning

For the Flour/Dredging Mixture

• 1½ cups flour
• 1½ cups semolina
• 1 tbsp garlic powder
• 1 tbsp curry
• 1 tsp dried thyme
• 1 tsp Cajun seasoning
• salt & pepper

Prepare Dredge (Flour) Mixture

1. Mix flour, semolina, garlic powder, Cajun seasoning, salt, pepper, curry and dried thyme. Set aside

Dredge & Fry Chicken

1. Cut chicken into 8 pieces (or use 8 pieces of packaged chicken) and season both sides with salt, pepper and garlic powder
2. Heat canola oil in a heavy skillet on medium heat
3. Coat chicken generously in flour (dredge) mix and add to skillet (oil is ready if it sizzles like the sound of "rain on the roof")
4. Slowly fry about 3-4 pieces of similar-sized (for even cooking) chicken pieces at a time (do not over-crowd skillet) for about 5-7-10 minutes each side. Legs and drumsticks will cook faster than thicker pieces, so keep an eye out for a golden-brown color and an internal temperature of 165º for doneness. To speed up cooking, cover the skillet with a lid, checking frequently to prevent burning
5. Remove to paper-towel-lined plate to drain slightly, and serve

Recommended Side Dish - Braised Collard Greens