Copycat recipe fried chicken
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How to Make &Prepare - Copycat recipe fried chicken
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Copycat recipe fried chicken
Roy Rogers Crispy Fried Chicken - Copycat
1 servings 25 min 5 min prep
Change to: servings US Metric
2 tablespoons flour
1/2 tablespoon cornstarch
1 teaspoon salt
1/2 teaspoon Accent seasoning (msg)
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon powdered sugar
1/8 teaspoon paprika
3 chicken drumsticks
vegetable oil, for deep-fryer
1/2 teaspoon powdered egg whites
3 tablespoons milk
Pre-heat your deep fryer to 375°. In a mixing bowl, blend egg whites
and milk with a wire whisk -- set aside.(Make sure they're mixed thoroughly--somewhat
"frothy".).
Measure dry ingredients into a gallon sized Zip Lock type bag, close,
and shake well to mix.
Generously coat the drumsticks with the milk-egg mixture, and place them
in the bag of seasonings. (I recommend doing 3 at a time) Then shake the
bag until well coated.
Drop into deep fryer and allow to cook 15 minutes. (Fry no more than 9
at a time -- and if cooking 9, go 18-22 min, eyeball 'em) When the drumsticks
are done, they will be a dark golden brown.
Remove crispy chicken and drain on a paper towel lined plate. CAUTION!
They will be very HOT, so allow them to cool 5-8 minutes before serving.
Note: You can remove the skin for "skinless crispy chicken"
if you prefer.
Note 2: Try this coating recipe and cooking method with CHICKEN TENDERS.
Just cut up boneless breasts into bite sized pieces, coat with milk-egg/seasoning
and deep fry.
Note 3: You can also use this coating and cooking method for wings, thighs,
breasts etc. Just be sure to coat well and adjust cooking time for the
different sizes of chicken.
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