Roy Rogers Crispy Fried Chicken - Copycat

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 1
• 2 tablespoons flour
• 1/2 tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon accent seasoning (msg)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon powdered sugar
• 1/8 teaspoon paprika
• 3 chicken drumsticks
• vegetable oil, for deep-fryer
• 1/2 teaspoon powdered egg whites
• 3 tablespoons milk

Recipe

• 1 pre-heat your deep fryer to 375°. in a mixing bowl, blend egg whites and milk with a wire whisk -- set aside.(make sure they're mixed thoroughly--somewhat "frothy".).
• 2 measure dry ingredients into a gallon sized zip lock type bag, close, and shake well to mix.
• 3 generously coat the drumsticks with the milk-egg mixture, and place them in the bag of seasonings. (i recommend doing 3 at a time) then shake the bag until well coated.
• 4 drop into deep fryer and allow to cook 15 minutes. (fry no more than 9 at a time -- and if cooking 9, go 18-22 min, eyeball 'em) when the drumsticks are done, they will be a dark golden brown.
• 5 remove crispy chicken and drain on a paper towel lined plate. caution! they will be very hot, so allow them to cool 5-8 minutes before serving.
• 6 note: you can remove the skin for "skinless crispy chicken" if you prefer.
• 7 note 2: try this coating recipe and cooking method with chicken tenders. just cut up boneless breasts into bite sized pieces, coat with milk-egg/seasoning and deep fry.
• 8 note 3: you can also use this coating and cooking method for wings, thighs, breasts etc. just be sure to coat well and adjust cooking time for the different sizes of chicken.