This recipe was a happy accident, reveals Patricia Gowen of Amherst, Virginia. "I discovered at the last minute that I didn't have enough all-purpose flour for coating the chicken, so I used pancake mix instead," she smiles. "It did taste different—but everyone at our house liked it."
Featured In: Classic Southern Recipes
- 1 cup pancake mix
- 2 to 3 teaspoons salt
- 1/4 teaspoon pepper
- 1/4 teaspoon paprika
- 1 broiler/fryer chicken (3 to 4 pounds), cut up
- Oil for frying
- In a large resealable plastic bag, combine the pancake mix, salt, pepper and paprika. Add chicken, a few pieces at a time; shake to coat.
- Heat 2 in. of oil in an electric skillet or deep-fat fryer to 375°. Fry chicken, a few pieces at a time for 6 minutes on each side or until golden brown and juices run clear. Yield: 4-6 servings.
Originally published as Southern Fried Chicken in Country Woman July/August 2000, p42
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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