Print Options

Back to Potluck Fried Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Potluck Fried Chicken

 Potluck Fried Chicken
This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. —Donna Kuhaupt, Slinger, Wisconsin
12 ServingsPrep: 40 min. Bake: 25 min.


  • 1-1/2 cups all-purpose flour
  • 1/2 cup cornmeal
  • 1/4 cup cornstarch
  • 3 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon rubbed sage
  • 1 teaspoon pepper
  • 2 eggs
  • 1/4 cup water
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
  • Oil for frying


  • In a large resealable plastic bag, combine the flour, cornmeal,
  • cornstarch, salt, paprika, oregano, sage and pepper. In a shallow
  • bowl, beat eggs and water. Dip chicken in egg mixture; place in the
  • bag, a few pieces at a time, and shake to coat.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry chicken, a
  • few pieces at a time, for 3-5 minutes on each side or until golden
  • and crispy.
  • Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake,
  • uncovered, at 350° for 25-30 minutes or until juices run clear.
  • Yield: 12 servings.

2 of 2

Potluck Fried Chicken (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.