Millie Pasquinelli's Fried Chicken

Millie Pasquinelli's Fried Chicken

152
SUE PASQUINELLI 1

"Mouthwatering, and especially delicious when served with homemade ravioli and sauce on the side. This chicken comes out juicy every time. Excellent as a leftover."

Ingredients 1 h {{adjustedServings}} servings 622 cals

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 622 kcal
  • 31%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 26.8g
  • 9%
  • Protein:
  • 41 g
  • 82%
  • Cholesterol:
  • 204 mg
  • 68%
  • Sodium:
  • 1304 mg
  • 52%

Based on a 2,000 calorie diet

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Directions

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  1. In a shallow plate or bowl, mix the flour, seasoned salt, garlic powder, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in flour mixture.
  2. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
  3. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on paper towels and keep warm in oven until ready to serve.
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Footnotes

  • Editor's Note:
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 152

  1. 188 Ratings

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Colette Castro
5/23/2006

Great Recipe! If you have trouble frying (raw on the inside, burnt on the outside)use Wesson oil. It keeps good heat and will cook it through, without burning the outside. I keep turning the pieces every few minutes through out the process instead of letting it cook on low for 10 minutes.

BAKINGBETTY88
1/29/2005

Try This Recipe!!! This is the best fried chicken recipe ever! With simple ingredients, the chicken turns out golden brown and crunchy. And it works great on all pieces of chicken, drumsticks included! Just a tip: works well if you let the chicken sit for a couple minutes before re-flouring:-)

Sherry Ann
6/27/2005

This chicken was out of this world! It was cooked to perfection, batter was so tasty! My husband RAVED about it! I will definitely use it again. Note-I let the chicken sit in the batter the first time for 10 min before dipping it a second time. The batter really does stick VERY WELL! AWESOME!