Saturday, February 28, 2015

Roy Rogers Crispy Fried Chicken - Copycat

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


  • 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


  • 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.

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