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My review
Millie Pasquinelli's Fried Chicken
SUE PASQUINELLI
"Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover."
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Ingredients
1 h servings 622 calsOriginal recipe yields 12 servings
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Directions
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Prep
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Ready In
- In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.
Footnotes
- Editor's Note:
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
Per Serving: 622 calories; 37.9 g fat; 26.8 g carbohydrates; 41 g protein; 204 mg cholesterol; 1304 mg sodium. Full nutrition
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Reviews
Read all reviews 185227 Ratings
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Most helpful positive review
5/23/2006
Great Recipe! If you have trouble frying (raw on the inside, burnt on the outside)use Wesson oil. It keeps good heat and will cook it through, without burning the outside. I keep turning the ...
Most helpful critical review
5/15/2005
My daughter made this recipe and it was the best fried chicken I have had in our family, so she sent it to me. Now, I can make just about anything and it will come out near perfect, BUT, fried c...
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5/23/2006
Great Recipe! If you have trouble frying (raw on the inside, burnt on the outside)use Wesson oil. It keeps good heat and will cook it through, without burning the outside. I keep turning the ...
1/29/2005
Try This Recipe!!! This is the best fried chicken recipe ever! With simple ingredients, the chicken turns out golden brown and crunchy. And it works great on all pieces of chicken, drumsticks i...
6/27/2005
This chicken was out of this world! It was cooked to perfection, batter was so tasty! My husband RAVED about it! I will definitely use it again. Note-I let the chicken sit in the batte...
5/2/2005
We have tried a lot of fried chicken recipes, but this one is the best. The coating is wonderful and very tasty. I did soak the chicken (I used split breasts) in salt water for about 1 hour to...
2/8/2005
This chicken was really nice and crisp the first time you fry it before covering it. The next time I make it after frying, I would bake it in the oven while preparing the rest of the dinner for...
3/23/2005
IF YOU HAD MORE STARS I WOULD GIVE IT MORE. IT WAS JUST DELICIOUS. I DIDN'T HAVE SEASONED SALT SO JUST ADDED SALT, PAPRIKA & ONION POWDER. WOW - JUST LOVED IT.
8/27/2003
THIS WAS THE BEST FRIED CHICKEN EVER!! I SCALED IT DOWN A BIT JUST TO FEED MOM AND ME... WE LOVED IT!! AWESOME AWESOME!! GREAT JOB SUE AND MILLIE! THE ONLY THING I HAVE TO SAY IS DON'T USE THIS ...
7/8/2005
This is a wonderful recipe. I am not very experienced with fried foods and it turned out perfect. Crispy, tasty coating and moist perfectly cooked meat. I didn't have seasoned salt so I used a...
10/3/2010
I made "boneless chicken wings" (a la Buffalo Wild Wings) using this recipe (chicken breasts cut into chunks and coated in sauce after they're fried), and they were amazing. Better than BW3s. I ...