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

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4.5 19 16
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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 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 large eggs
  • 1/4 cup water
  • 2 broiler/fryer chickens (3 to 4 pounds each), cut up
  • Oil for frying

Nutritional Facts

1 serving: 497 calories, 29g fat (6g saturated fat), 135mg cholesterol, 693mg sodium, 20g carbohydrate (0 sugars, 1g fiber), 36g protein.


  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 15x10x1-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.

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rebelwithoutaclue User ID: 4288906 35779
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"

Lainey_hf User ID: 6577101 64475
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."

pajamaangel User ID: 1603339 53574
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."

alanpatrick User ID: 7463981 64474
Reviewed Dec. 21, 2013

"It is too yummy and delicious."

Queenlalisa User ID: 15400 80464
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."

safetysu User ID: 7162679 64473
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."

abbygal User ID: 5186360 135526
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)."

jennyandjamie User ID: 6338105 113081
Reviewed Apr. 14, 2012

"i like this recipe. you can also use boneless chicken breast or strips and it is so amazing"

rshanna User ID: 4762313 205057
Reviewed Oct. 2, 2011

"I have two suggestions.

1. Add onion powder to the flour mixture.
2. To speed up the cooking process, cook your chicken pieces in a pressure cooker for about 10 minutes and then proceed with the coating and frying! Very fast!"

susanne_1989 User ID: 4963915 44605
Reviewed Jun. 11, 2010

"I made a couple substitutions recommended and it had no flavor at all. chicken was moist but that was about it."

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