Description

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.

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.

Cook Mode Prevent your screen from going dark

Instructions

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.
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.
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.
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.
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.
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.