Royrogerscrispyfriedchickencopycat Recipes
CRISPY RICE CEREAL-COATED FRIED CHICKEN
Rice cereal is not just for breakfast. It also happens to be a great coating for fried chicken. (Just make sure you don't buy the frosted rice cereal.)
Provided by Kardea Brown
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Pour the oil halfway up the sides of a very large cast-iron skillet. Heat the oil to 350 degrees F.
- Line a rimmed baking sheet with parchment paper. Line a second rimmed baking sheet with a cooling rack. While the oil heats, combine the flour and House Seasoning in a shallow dish. Whisk together the milk and eggs in a separate shallow dish. Place the crushed cereal in a third shallow dish. Season the cereal with salt and pepper.
- Sprinkle the drumsticks with salt and pepper. Dip the chicken in the seasoned flour and coat completely. Dip in the egg mixture, then dredge in the rice cereal, pressing to coat evenly. Place on the parchment-lined baking sheet.
- Fry the chicken, in batches, in the hot oil until golden brown and an instant-read thermometer inserted in the thickest portion (avoiding bone) registers 165 degrees F, 18 to 20 minutes. Remove to the wire rack to drain.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
ROY ROGERS CRISPY FRIED CHICKEN - COPYCAT
Posted in response to a request and located in an online search. Roy Rogers® was a huge fast-food chain in the eastern U.S. The chain was unique because not only did they offer-up burgers, but fried chicken as well. People really enjoyed their chicken. In fact, to this day there are arguments over who had better chicken---Roy Rogers® or KFC®. Hardees® bought the chain, and eventually phased it out---much like they did with Burger-Chef®. This is a "per-serving" recipe. Multiply by number of servings. (One serving= 3 drumsticks). Prep time is estimated.
Provided by Impera_Magna
Categories Chicken
Time 25m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- 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".).
- Measure dry ingredients into a gallon sized Zip Lock type bag, close, and shake well to mix.
- 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.
- 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.
- 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.
- Note: You can remove the skin for "skinless crispy chicken" if you prefer.
- 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.
- 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.
Nutrition Facts : Calories 466.6, Fat 20.9, SaturatedFat 6.3, Cholesterol 183.8, Sodium 2545.7, Carbohydrate 19.7, Fiber 0.9, Sugar 0.8, Protein 46.5
CRISPY FRIED CHICKEN
Steps:
- Season the chicken pieces with Essence. Pour 2 cups of the buttermilk over the chicken and cover with plastic wrap. Place the chicken in the refrigerator and marinate for 1 hour.
- Heat the oil in a large cast iron skillet. Remove the chicken from the refrigerator and drain. Season the flour with Essence. In a shallow bowl, whisk the eggs with the remaining buttermilk. Dredge each piece of chicken in the seasoned flour. Dip each piece of chicken in the egg wash, letting the excess drip off. Dredge the chicken pieces back in the seasoned flour, coating each piece of the chicken completely. Carefully lay the chicken in the hot oil. Fry the chicken for 4 to 6 minutes on each side, or until golden brown and the juices run clear. Remove the chicken from the oil and drain on a paper-lined plate. Season the chicken with salt and pepper.
- Combine all ingredients thoroughly.
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