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Fried Chicken Coating Recipe
Fried Chicken Coating Recipe photo by Taste of Home

Fried Chicken Coating Recipe

Publisher Photo
Eileen Frank relies on this made-in-minutes mixture to cook up a down-home chicken dinner. "We think this flavorful coating tastes a lot like the one at a well-known chicken restaurant chain," she writes form Castor, Alberta.
TOTAL TIME: Prep/Total Time: 10 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 10 min.
MAKES: 12 servings

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup paprika
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 1 tablespoon ground mustard
  • 1 tablespoon dried thyme
  • 1 teaspoon ground ginger
  • 1/2 teaspoon dried oregano
  • ADDITIONAL INGREDIENTS:
  • 2 eggs
  • 1/2 cup milk
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • canola oil

Nutritional Facts

1 serving (2 pieces) equals 515 calories, 25 g fat (7 g saturated fat), 242 mg cholesterol, 1,341 mg sodium, 20 g carbohydrate, 2 g fiber, 49 g protein.

Directions

  1. In a large bowl, combine the first eight ingredients. Store in an airtight container in a cool dry place for up to 1 year. Yield: 3 batches (2-1/2 cups total).
  2. To prepare chicken: Place about 3/4 cup of coating in a large resealable plastic bag. In a shallow bowl, beat eggs and milk. Dip chicken pieces into egg mixture, then place in the bag; seal and shake until coated.
  3. In a large skillet, heat 1/2 in. of oil over medium-high heat. Brown chicken on all sides; remove to a greased 13-in. x 9-in. baking pan. Bake, uncovered, at 350° for 50-60 minutes or until juices run clear. Yield: 4 servings.
Originally published as Fried Chicken Coating in Quick Cooking March/April 2002, p19

Nutritional Facts

1 serving (2 pieces) equals 515 calories, 25 g fat (7 g saturated fat), 242 mg cholesterol, 1,341 mg sodium, 20 g carbohydrate, 2 g fiber, 49 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Fried Chicken Coating

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 24, 2012 Edited Feb. 24, 2014

We made this recipe and it was a hit! This is the best fried chicken coating recipe I ever tried; Keeping this! My Tip: If your chicken thighs come with the back bone attached, pop the thigh bone from the hip socket. Do the same for leg quarters if using. This trick will aid in the marinating process and speed up cooking.

MY REVIEW
Reviewed Aug. 6, 2010

I made this coating for my in-laws when they came and visited, and we had this twice while they were here. Nice coating and wonderful flavor!

MY REVIEW
Reviewed Jan. 6, 2010

I've used this mix several different times and we enjoy it every time. The kids love the crunchy coating and I love the flavor.

MY REVIEW
Reviewed Jan. 20, 2009

This is a good recipe for fried chicken. I like how it's done in a skillet for browning and finished up in the oven. Makes the chicken real juicy and crisp. Will definitely keep this mixture on hand!

MY REVIEW
Reviewed Jan. 20, 2009

This is a good recipe for fried chicken. I like how it's done in a skillet for browning and finished up in the oven. Makes the chicken real juicy and crisp. Will definitely keep this mixture on hand!

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