Rating: 3 stars
6 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
  • 6 Ratings

The flour mixture coating for this chicken main dish recipe is simple to make, but a purchased variety speeds the process. A liberal splash of hot pepper sauce zips up the flavor.

Source: Better Homes and Gardens


Recipe Summary

25 mins
30 mins
55 mins


Ingredient Checklist


Instructions Checklist
  • Place the batter fry mix in a shallow bowl; set aside. In another shallow bowl slightly beat eggs; set aside.

  • Season chicken pieces with salt and pepper. Dip chicken pieces, 1 at a time, into beaten eggs; coat with fry mix. Dip into the beaten eggs and coat with fry mix again. Repeat with remaining chicken pieces, beaten eggs, and fry mix.

  • Add oil to a 12-inch heavy skillet to a depth of 1/3 to 1/2 inch. Heat over medium-high heat until hot enough to sizzle a drop of water. Carefully add chicken to skillet. (Do not crowd chicken. If necessary, use 2 skillets.) Cook, uncovered, over medium heat for 30 minutes, turning about halfway through to brown evenly. (Cook to 170 degree F for breasts; 180 degree F for thighs and drumsticks). Drain chicken pieces on paper towels.

  • Pass bottled hot pepper sauce with chicken. Serves 6.

*Fry Mix Option:

In a shallow bowl combine 2/3 cup all-purpose flour, 3 Use in place of the fry mix as directed above.

Nutrition Facts

546 calories; fat 38g; cholesterol 249mg; saturated fat 9g; carbohydrates 14g; mono fat 16g; poly fat 10g; insoluble fiber 1g; protein 35g; vitamin a 437.3IU; vitamin c 2.4mg; sodium 417mg; calcium 30.3mg; iron 2.5mg.