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

Potluck Fried Chicken Recipe

Publisher Photo
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

Ingredients

  • 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

Directions

  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 juices run clear. Yield: 12 servings.
Originally published as Crispy Fried Chicken in Taste of Home August/September 2002, p31

Full-Bodied White Wine

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

Reviews for Potluck Fried Chicken

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (3)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Oct. 29, 2014

"As others mentioned, I subbed in Panko breadcrumbs for cornmeal and Old Bay & Lemon Pepper for the sage and oregano. Next time I will use Accent for the salt and maybe a 1/2 tea of poultry seasoning as well. A lot of ways to go here to please the family taste buds. Using a rack over the baking pan was a great suggestion to prevent chicken from getting soggy during baking. I had to fry 7 min per side to help get them all the way cooked thru in my electric skillet. If you want a real golden color to the skin also add 1/2 tea of turmeric to the dry ingredients. Family and friends always ask why my chicken is so golden compared to theirs, hope they don't read this review! ha ha"

MY REVIEW
Reviewed Jul. 6, 2014

"Just found this recipe - it looks delicious! I like the idea of using the boneless skinless strips. @safetysu - where do you see the nutrition information? Fried foods are going to have more calories, but you can eliminate some of it by modifying the recipe - don't use the skin, bake on top of rack, etc."

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 21, 2013

"It is too yummy and delicious."

MY REVIEW
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."

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