Introduction: Craving Crispy, Golden Fried Chicken That’s Full of Flavor?
Ever wondered how to make fried chicken so crispy and juicy it rivals your favorite Southern diner? Millie Pasquinelli’s Fried Chicken is the answer! This classic recipe delivers golden, crunchy chicken with tender, flavorful meat inside. It’s perfect for family dinners, picnics, or any time you want comfort food that hits all the right spots. Ready to fill your kitchen with the irresistible aroma of fried chicken? Let’s dive into this easy, delicious recipe that’ll have everyone begging for more!
Overview: Why Millie Pasquinelli’s Fried Chicken is Special
Millie Pasquinelli’s Fried Chicken is a timeless dish that combines a seasoned flour coating with a simple frying technique to create crispy, juicy perfection. It’s a crowd-pleaser that’s easier to make than you might think. Here’s why it’s so special:
- Time Requirement: About 20 minutes prep, 20-25 minutes cooking per batch, for a total of about 45 minutes for 12 pieces.
- Difficulty Level: Medium. Frying requires some attention, but the steps are simple enough for beginners.
- Why It’s Unique: The seasoned flour mix, with garlic powder and seasoned salt, gives the chicken a bold, savory crust. The double-coating method (flour, egg, flour) ensures extra crunch, and the two-stage frying keeps the meat juicy.
This recipe is hearty, versatile, and perfect for sharing. While it’s a treat, you can make it healthier with tweaks. Let’s get cooking!
Essential Ingredients
This recipe serves 12 and uses pantry staples to create a flavorful, crispy dish. Here’s what you’ll need for the original (1x) recipe:
- For the Coating:
- 3 cups all-purpose flour
- 5 tablespoons seasoned salt
- 3 tablespoons garlic powder
- Salt and pepper, to taste
- 4 large eggs, beaten
- For the Chicken:
- 2 (2 to 3-pound) whole chickens, cut into pieces (about 12 pieces total)
- 1 quart vegetable oil (for frying)
Why These Ingredients Matter
- Flour: Creates the base for a crispy coating that holds up to frying.
- Seasoned Salt and Garlic Powder: Add bold, savory flavor to the crust.
- Salt and Pepper: Enhance the overall taste of the coating.
- Eggs: Help the flour stick to the chicken, creating a thick, crunchy layer.
- Chicken: Whole chickens cut into pieces (breasts, thighs, drumsticks, wings) provide a mix of textures and flavors.
- Vegetable Oil: Perfect for high-heat frying, giving the chicken a golden crust.
Substitutions and Variations
- Flour: Use gluten-free flour for a gluten-free version, or mix in ½ cup cornstarch for extra crunch.
- Seasoned Salt: Make your own with a mix of salt, paprika, and onion powder.
- Garlic Powder: Swap with onion powder or smoked paprika for a different flavor.
- Eggs: Use buttermilk or milk for a Southern-style coating.
- Chicken: Use only drumsticks, thighs, or boneless pieces (adjust cooking time for smaller cuts).
- Oil: Substitute with peanut oil or canola oil for frying; avoid olive oil due to its low smoke point.
- Spice It Up: Add 1 teaspoon cayenne pepper or chili powder to the flour for a spicy kick.
Step-by-Step Instructions
Making Millie Pasquinelli’s Fried Chicken is fun and straightforward, with a few key steps to get that perfect crunch. Follow these steps for success!
Step 1: Prep Your Ingredients
- Cut 2 whole chickens into pieces (breasts, thighs, drumsticks, wings), or buy pre-cut pieces.
- In a shallow bowl or plate, mix 3 cups flour, 5 tablespoons seasoned salt, 3 tablespoons garlic powder, and salt and pepper to taste.
- In another shallow bowl, beat 4 eggs.
- Pat chicken pieces dry with paper towels.
Tip: Dry chicken ensures the coating sticks better.
Step 2: Coat the Chicken
- Flour Coating: Roll or shake each chicken piece in the flour mixture to coat evenly. Place on a platter.
- Egg Dip: Dip each floured piece into the beaten eggs, letting excess drip off.
- Second Flour Coating: Roll the chicken in the flour mixture again for a thick, crunchy coating.
Tip: Press the flour gently onto the chicken to ensure it sticks well.
Step 3: Heat the Oil
- In a deep-fryer or large, deep skillet, heat 1 quart vegetable oil to 375°F (190°C). Use a thermometer to check the temperature.
Tip: If you don’t have a thermometer, drop a small pinch of flour into the oil—if it sizzles immediately, it’s ready.
Step 4: Fry the Chicken
- First Fry: Carefully add chicken pieces to the hot oil in batches (don’t overcrowd). Fry for 5 minutes per side, about 10 minutes total, until golden.
- Lower Heat and Cover: Cover the skillet, reduce heat to medium-low, and cook for 10 minutes to cook the chicken through.
- Crisp Up: Remove the cover, increase heat to medium-high, and fry for 5 more minutes per side to make the chicken crispy.
- Check Doneness: Ensure the chicken is no longer pink inside and juices run clear. An instant-read thermometer inserted near the bone should read 165°F (74°C).
Tip: Fry dark meat (thighs, drumsticks) together and white meat (breasts, wings) together, as they cook at slightly different rates.
Step 5: Drain and Serve
- Remove chicken with tongs or a slotted spoon and drain on paper towels.
- Keep warm in a 200°F oven until ready to serve.
Assembly: Building the Perfect Fried Chicken
Assembling Millie Pasquinelli’s Fried Chicken is all about creating crispy, golden pieces with juicy meat inside. Here’s how to put it together:
- Coat Evenly: Double-coat the chicken (flour, egg, flour) for a thick, crunchy crust.
- Fry in Stages: Fry at high heat for color, cook covered on low for tenderness, and finish at high heat for crispiness.
- Drain Well: Use paper towels to remove excess oil, keeping the crust light and crunchy.
Presentation Tips:
- Arrange chicken on a platter with a sprinkle of parsley or extra seasoned salt for flair.
- Serve with classic sides like mashed potatoes, coleslaw, or biscuits.
- Use a colorful platter to highlight the golden crust.
- Offer hot sauce or honey on the side for dipping.
Storage and Make-Ahead Tips
Fried chicken is best fresh, but you can store leftovers or prep ahead. Here’s how:
- Storing Leftovers:
- Cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a 350°F oven for 10-15 minutes to recrisp the coating, or microwave for 1-2 minutes (though it may soften).
- Make-Ahead Tips:
- Coating: Mix the flour mixture a day ahead and store in an airtight container.
- Chicken: Coat chicken in flour and egg up to 4 hours ahead; refrigerate on a platter until ready to fry.
- Freezing: Freeze fried chicken in an airtight container for up to 2 months. Thaw in the fridge and reheat in the oven to recrisp.
Tip: Avoid storing in a sealed container while hot—it can make the crust soggy.
Recipe Variations
Millie Pasquinelli’s Fried Chicken is versatile and easy to customize. Here are some fun twists:
- Spicy Fried Chicken: Add 1-2 teaspoons cayenne pepper or hot sauce to the flour mixture.
- Buttermilk Soak: Soak chicken in buttermilk for 4-8 hours before coating for extra tenderness.
- Herb-Infused: Mix 1 teaspoon dried thyme or rosemary into the flour for an herby flavor.
- Gluten-Free: Use gluten-free flour or a mix of rice flour and cornstarch.
- Oven-Fried: Coat as directed, then bake at 400°F on a wire rack for 35-45 minutes, flipping halfway, for a lighter version.
- Buffalo Style: Toss fried chicken in buffalo sauce after cooking for a spicy twist.
Tip: Keep the coating light and don’t overcrowd the pan for the crispiest results.
Conclusion: Savor Your Fried Chicken!
You’ve just made Millie Pasquinelli’s Fried Chicken—a crispy, juicy dish that’s perfect for any occasion! This recipe is hearty, versatile, and so easy to customize. Whether you serve it with classic sides or spice it up, it’s sure to be a hit. Grab a piece, dig in, and enjoy the crunchy goodness. What’s your favorite fried chicken side? Share your ideas in the comments, and happy cooking!
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Millie Pasquinelli’s Fried Chicken
Description
Ever wondered how to make fried chicken so crispy and juicy it rivals your favorite Southern diner? Millie Pasquinelli’s Fried Chicken is the answer! This classic recipe delivers golden, crunchy chicken with tender, flavorful meat inside.
Ingredients
This recipe serves 12 and uses pantry staples to create a flavorful, crispy dish. Here’s what you’ll need for the original (1x) recipe:
- For the Coating:
- 3 cups all-purpose flour
- 5 tablespoons seasoned salt
- 3 tablespoons garlic powder
- Salt and pepper, to taste
- 4 large eggs, beaten
- For the Chicken:
- 2 (2 to 3-pound) whole chickens, cut into pieces (about 12 pieces total)
- 1 quart vegetable oil (for frying)
Why These Ingredients Matter
- Flour: Creates the base for a crispy coating that holds up to frying.
- Seasoned Salt and Garlic Powder: Add bold, savory flavor to the crust.
- Salt and Pepper: Enhance the overall taste of the coating.
- Eggs: Help the flour stick to the chicken, creating a thick, crunchy layer.
- Chicken: Whole chickens cut into pieces (breasts, thighs, drumsticks, wings) provide a mix of textures and flavors.
- Vegetable Oil: Perfect for high-heat frying, giving the chicken a golden crust.
Substitutions and Variations
- Flour: Use gluten-free flour for a gluten-free version, or mix in ½ cup cornstarch for extra crunch.
- Seasoned Salt: Make your own with a mix of salt, paprika, and onion powder.
- Garlic Powder: Swap with onion powder or smoked paprika for a different flavor.
- Eggs: Use buttermilk or milk for a Southern-style coating.
- Chicken: Use only drumsticks, thighs, or boneless pieces (adjust cooking time for smaller cuts).
- Oil: Substitute with peanut oil or canola oil for frying; avoid olive oil due to its low smoke point.
- Spice It Up: Add 1 teaspoon cayenne pepper or chili powder to the flour for a spicy kick.
Instructions
Step 1: Prep Your Ingredients
- Cut 2 whole chickens into pieces (breasts, thighs, drumsticks, wings), or buy pre-cut pieces.
- In a shallow bowl or plate, mix 3 cups flour, 5 tablespoons seasoned salt, 3 tablespoons garlic powder, and salt and pepper to taste.
- In another shallow bowl, beat 4 eggs.
- Pat chicken pieces dry with paper towels.
Tip: Dry chicken ensures the coating sticks better.
Step 2: Coat the Chicken
- Flour Coating: Roll or shake each chicken piece in the flour mixture to coat evenly. Place on a platter.
- Egg Dip: Dip each floured piece into the beaten eggs, letting excess drip off.
- Second Flour Coating: Roll the chicken in the flour mixture again for a thick, crunchy coating.
Tip: Press the flour gently onto the chicken to ensure it sticks well.
Step 3: Heat the Oil
- In a deep-fryer or large, deep skillet, heat 1 quart vegetable oil to 375°F (190°C). Use a thermometer to check the temperature.
Tip: If you don’t have a thermometer, drop a small pinch of flour into the oil—if it sizzles immediately, it’s ready.
Step 4: Fry the Chicken
- First Fry: Carefully add chicken pieces to the hot oil in batches (don’t overcrowd). Fry for 5 minutes per side, about 10 minutes total, until golden.
- Lower Heat and Cover: Cover the skillet, reduce heat to medium-low, and cook for 10 minutes to cook the chicken through.
- Crisp Up: Remove the cover, increase heat to medium-high, and fry for 5 more minutes per side to make the chicken crispy.
- Check Doneness: Ensure the chicken is no longer pink inside and juices run clear. An instant-read thermometer inserted near the bone should read 165°F (74°C).
Tip: Fry dark meat (thighs, drumsticks) together and white meat (breasts, wings) together, as they cook at slightly different rates.
Step 5: Drain and Serve
- Remove chicken with tongs or a slotted spoon and drain on paper towels.
- Keep warm in a 200°F oven until ready to serve.
FAQs
Q: Is fried chicken healthy?
A: It’s a treat, but you can make it healthier by using leaner cuts, baking instead of frying, or adding veggies as sides. Chicken is high in protein, and portion control helps!
Q: Can I use boneless chicken?
A: Yes! Use boneless thighs or breasts, but reduce frying time to 3-4 minutes per side in the first fry, and check for 165°F (74°C) doneness.
Q: How do I keep the coating crispy?
A: Double-coat the chicken, fry at the right temperature (375°F), and drain well on paper towels. Don’t cover while hot.
Q: Can I reuse the frying oil?
A: Yes! Strain cooled oil through a fine mesh sieve and store in an airtight container for up to 1 month. Use for frying again if it smells fresh.
Q: How do I avoid greasy chicken?
A: Maintain oil at 375°F, don’t overcrowd the pan, and drain thoroughly on paper towels.
Q: Can I make this gluten-free?
A: Yes! Use gluten-free flour or a mix of rice flour and cornstarch for the coating.