Extra-Crispy Italian Chicken Recipe

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Extra-Crispy Italian Chicken Recipe

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A cousin shared this recipe with me several years ago. Since then, I've made it too many times to count! I especially like to serve this chicken to guests because it's very attractive.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1-1/4 cups pancake mix
  • 2 envelopes (.6 ounce each) zesty Italian salad dressing mix
  • 1 egg
  • 1/3 cup club soda
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • Oil for deep-fat frying

Directions

In a shallow bowl or large resealable plastic bag, combine pancake mix and one envelope salad dressing mix. Combine the second envelope of salad dressing mix with the egg and club soda. Dip chicken pieces in egg mixture, then coat with the seasoned pancake mix. Place chicken pieces on a rack; allow to dry 5 minutes. In a deep-fat fryer, heat toil to 375°. Fry chicken, several pieces at a time, for 6 minutes or until golden brown. Place on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 30 minutes or until juices run clear. Yield: 4 servings.
Originally published as Extra-Crispy Italian Chicken in Country Chicken Cookbook 1995, p37

  • 1-1/4 cups pancake mix
  • 2 envelopes (.6 ounce each) zesty Italian salad dressing mix
  • 1 egg
  • 1/3 cup club soda
  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • Oil for deep-fat frying
  1. In a shallow bowl or large resealable plastic bag, combine pancake mix and one envelope salad dressing mix. Combine the second envelope of salad dressing mix with the egg and club soda. Dip chicken pieces in egg mixture, then coat with the seasoned pancake mix. Place chicken pieces on a rack; allow to dry 5 minutes. In a deep-fat fryer, heat toil to 375°. Fry chicken, several pieces at a time, for 6 minutes or until golden brown. Place on an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 350° for 30 minutes or until juices run clear. Yield: 4 servings.
Originally published as Extra-Crispy Italian Chicken in Country Chicken Cookbook 1995, p37

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