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

Potluck Fried Chicken Recipe

Read Reviews (18)
4.36 18
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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
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 40 min. Bake: 25 min.
MAKES: 12 servings


  • 1-1/2 cups King Arthur Unbleached 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 deep-fat frying


  1. 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.
  2. 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.
  3. Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 25-30 minutes or until chicken is tender and juices run clear. Yield: 12 servings.
Originally published as Crispy Fried Chicken in Taste of Home August/September 2002, p31

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

Reviews for Potluck Fried Chicken(18)

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Reviewed Dec. 29, 2013

I would bake this on a rack after frying as the bottom of the chicken got a little soggy from the grease. Otherwise, it was awesome! We didn't mind the oregano and sage so I kept the recipe the same.

Reviewed Dec. 21, 2013

It is too yummy and delicious.

Reviewed Jun. 7, 2013

My family would have liked this better if it didn't have the sage. I did like the crispy texture of the chicken.

Reviewed Mar. 15, 2013

Would just like to ask why there are so many calories for one serving when people want to lose weight they can't have any of this.

Reviewed Dec. 8, 2012

I normally try all recipes as written to get a true picture of the flavours and method but in this case due to family likes and dislikes I did some substituting with my first try. I used boneless skinless chicken breasts cut into strips, substituted homemade bread crumbs for the cornmeal and as suggested by another cook substituted lemon pepper for the sage and oregano (also eliminating the regular pepper). Loved the coating as it was light and the family loved the flavours and how alot of the oil was eliminated during the finishing in the oven (I put the strips on a rack over a baking pan).

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