Millie Pasquinelli’s Fried Chicken

Engaging Introduction

Ever wondered how to make fried chicken so crispy and flavorful it rivals your favorite diner? Picture biting into a piece of Millie Pasquinelli’s Fried Chicken, with a golden, crunchy coating and juicy, tender meat bursting with savory spices. This recipe is your ticket to Southern-style comfort food that’s surprisingly easy to master! Ready to fill your kitchen with the irresistible aroma of fried chicken and wow your family or friends? Let’s get frying!

Overview: Why This Recipe Shines

What makes Millie Pasquinelli’s Fried Chicken so special? It’s a classic recipe that delivers perfectly crispy, well-seasoned chicken with a simple yet bold coating. The double-dredging method ensures a crunchy crust, while the combination of seasoned salt and garlic powder packs a flavor punch. This dish is perfect for family dinners, picnics, or any time you crave hearty comfort food. It’s straightforward, customizable, and feeds a crowd.

• Time Requirement: About 20 minutes prep and 25-30 minutes cooking per batch, totaling around 45-50 minutes for 12 servings (may require batch frying).
• Difficulty Level: Medium—frying requires some attention, but the steps are easy for beginners.
• Why It’s Special: The seasoned flour and egg wash create a thick, crispy coating, while the two-stage frying method ensures juicy chicken with a perfect crunch. It serves 12, is budget-friendly, and pairs wonderfully with classic sides like mashed potatoes or coleslaw.

Essential Ingredients

Each ingredient in Millie Pasquinelli’s Fried Chicken contributes to its crispy texture and bold flavor. Substitutions make it adaptable to your pantry.

• All-Purpose Flour (3 cups): Forms the base of the crispy coating. Substitution: Gluten-free flour or half cornstarch for extra crunch.
• Seasoned Salt (5 tbsp): Adds savory, spiced flavor to the coating. Substitution: Creole seasoning or a mix of salt, paprika, and onion powder.
• Garlic Powder (3 tbsp): Brings warm, savory depth. Substitution: Onion powder or 1 tsp granulated garlic.
• Salt and Pepper (to taste): Enhances overall flavor. Substitution: Reduce salt for low-sodium diets or use white pepper for a milder kick.
• Large Eggs (4, beaten): Helps the flour coating stick and adds structure. Substitution: Buttermilk or a flax egg (4 tbsp ground flaxseed + 12 tbsp water) for egg-free.
• Whole Chickens (2, 2-3 lbs each, cut into pieces): Provides juicy, bone-in meat for classic fried chicken. Substitution: Chicken thighs, drumsticks, or boneless breasts (adjust cooking time).
• Vegetable Oil (1 quart, for frying): Ensures crispy, golden frying. Substitution: Canola oil or peanut oil for higher smoke point.

Why These Ingredients Matter:

• Chicken is high in protein, making this a filling meal.
• The seasoned flour and egg wash create a thick, crunchy coating that locks in juices.
• Garlic powder and seasoned salt deliver bold, Southern-style flavor with minimal ingredients.
• Frying in oil gives the iconic crispy texture everyone loves.

Step-by-Step Instructions

Let’s make Millie Pasquinelli’s Fried Chicken with clear steps and tips to ensure it’s crispy, juicy, and delicious.

1. Prep the Ingredients (10 minutes):
   • Cut 2 whole chickens (2-3 lbs each) into pieces (breasts, thighs, drumsticks, wings) or buy pre-cut pieces.
   • In a shallow bowl or plate, mix 3 cups flour, 5 tbsp seasoned salt, 3 tbsp garlic powder, and salt and pepper to taste.
   • In another shallow bowl, beat 4 eggs. Tip: Set up a dredging station with flour, eggs, and a platter to keep things organized.
2. Coat the Chicken (10 minutes):
   • Roll or shake each chicken piece in the flour mixture, coating evenly, and place on a platter.
   • Dip each floured piece into the beaten eggs, then roll again in the flour mixture for a double coating. Tip: Press the flour gently onto the chicken to ensure a thick, even crust.
3. Heat the Oil (5 minutes):
   • Heat 1 quart vegetable oil in a deep-fryer or large, deep skillet to 375°F (190°C). Tip: Use a thermometer to maintain the oil temperature for consistent frying.
4. Fry the Chicken (First Stage) (10 minutes per batch):
   • Working in batches (4-6 pieces at a time), carefully place coated chicken in the hot oil.
   • Fry for about 5 minutes per side (10 minutes total) until golden but not fully cooked. Tip: Don’t overcrowd the skillet to keep the oil hot and ensure crispiness.
5. Cook Through (Second Stage) (10 minutes per batch):
   • Cover the skillet and reduce heat to medium-low. Cook for 10 minutes to fully cook the chicken.
   • Remove the cover, increase heat to medium-high, and fry for 5 minutes per side to crisp the coating.
   • Check doneness: juices should run clear, and an instant-read thermometer near the bone should read 165°F (74°C). Tip: Fry larger pieces (breasts, thighs) first, as they take longer than wings.
6. Drain and Keep Warm (5 minutes):
   • Drain fried chicken on paper towels to remove excess oil.
   • Keep warm in a 200°F oven on a baking sheet until all pieces are fried and ready to serve. Tip: Place a wire rack over the baking sheet to keep the chicken crispy.

Assembly: Bringing It All Together

Time to serve your Millie Pasquinelli’s Fried Chicken and make it look as irresistible as it smells!

• Serve It Up:
  • Arrange chicken pieces on a platter or divide into 12 portions (1-2 pieces per serving, depending on size).
  • Serve hot for maximum crispiness and juiciness.
• Garnish for Flair:
  • Sprinkle with a pinch of chopped parsley or paprika for a pop of color.
  • Serve with a side of hot sauce or honey for drizzling.
• Pairing Ideas:
  • Serve with mashed potatoes and gravy or macaroni and cheese for a Southern feast.
  • Pair with coleslaw, green beans, or corn on the cob for a refreshing balance.
  • Offer iced tea, lemonade, or a cold beer for a classic vibe.
• Presentation Tips:
  • Use a large, colorful platter to show off the golden chicken.
  • Serve in a basket lined with checkered paper for a picnic-style feel.
  • Arrange pieces in a pile for a rustic, shareable look.

Storage and Make-Ahead Tips

This fried chicken is best fresh, but here’s how to store and prep it for later.

• Storing:
  • Cool to room temperature, then store in an airtight container in the fridge for up to 3 days.
  • Freeze for up to 2 months in a freezer-safe container, but note the coating may soften. Tip: Wrap pieces individually in foil before storing to maintain flavor.
• Reheating:
  • Reheat in a 350°F oven for 10-15 minutes on a wire rack to restore crispiness.
  • Microwave for 1-2 minutes, but the coating may lose crunch. Tip: Avoid reheating too long to keep the chicken juicy.
• Make-Ahead:
  • Coat the chicken with flour and egg up to 4 hours ahead; refrigerate on a platter until ready to fry.
  • Prep the flour mixture and cut chicken a day ahead; store separately in the fridge. Tip: Fry just before serving for the best texture and flavor.

Recipe Variations

Millie Pasquinelli’s Fried Chicken is versatile! Try these twists to make it your own:

• Spicy Fried Chicken: Add 1 tsp cayenne pepper or hot sauce to the flour mixture for a fiery kick.
• Buttermilk Fried Chicken: Soak chicken in buttermilk for 4-8 hours before coating for extra tenderness.
• Gluten-Free: Use gluten-free flour or a mix of rice flour and cornstarch for the coating.
• Herb-Infused: Add 1 tsp dried thyme or rosemary to the flour mixture for an herby flavor.
• Oven-Fried: Coat as directed, then bake at 400°F for 35-40 minutes on a wire rack, flipping halfway, for a lighter option.
• Extra Crispy: Double-dip in egg and flour twice for an even thicker coating.

Conclusion

You’re now ready to make Millie Pasquinelli’s Fried Chicken—a crispy, juicy dish that’s perfect for family gatherings, picnics, or cozy dinners! With its golden crust and bold seasoning, this recipe delivers Southern comfort in every bite. Play with spices, coatings, or sides to make it your own, and enjoy the smiles around the table. How will you serve your fried chicken? Give it a try and savor the crunch!

Print

FAQs

Q: Can I make this gluten-free?
A: Yes! Use gluten-free flour or a mix of rice flour and cornstarch for the coating.

Q: Is this recipe healthy?
A: It’s high in protein from chicken. For a lighter version, bake instead of fry and use skinless chicken.

Q: Can I use boneless chicken?
A: Yes! Use boneless thighs or breasts, but reduce frying time to 3-4 minutes per side to avoid drying out.

Q: How do I keep the coating crispy?
A: Double-dredge carefully, fry at 375°F, and drain on paper towels. Serve immediately or keep warm in the oven.

Q: How long does this last in the fridge?
A: Up to 3 days in an airtight container. Reheat in the oven for best texture.

Q: Can I freeze fried chicken?
A: Yes, for up to 2 months. Thaw in the fridge overnight and reheat in the oven to restore crispiness.