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Fried Chicken Coating

 Fried Chicken Coating
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.
12 ServingsPrep/Total Time: 10 min.


  • 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
  • 2 eggs
  • 1/2 cup milk
  • 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
  • canola oil


  • 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).
  • 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.
  • 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.

2 of 2

Fried Chicken Coating (continued)

Directions (continued)

  • Bake, uncovered, at 350° for 50-60 minutes or until juices run
  • clear. Yield: 4 servings.
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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.