Crispy Fried Chicken

Crispy Fried Chicken
Staff Writer
Crispy Fried Chicken
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Crispy Fried Chicken

Pancake mix is not just for breakfast, and that was proven when Aunt Jemima decided to whip up a batch of fried chicken using pancake mix. Use the buttermilk-flavored mix and tell guests they’re getting buttermilk-battered fried chicken for a meal they would swear you took you all day to make.

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6
Servings
30
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Aunt Jemima

Ingredients

  • 2 1/2 3-pound cut-up chicken (about 8 pieces)
  • 1 cup pancake and waffle mix, such as Aunt Jemima Original, Buttermilk Original, Complete or Buttermilk Complete
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 to 5 cups vegetable oil or vegetable shortening

Directions

Rinse chicken pieces well and pat dry. Combine pancake mix, salt, and pepper in large bowl. Coat chicken well with dry mixture, shaking off any excess mix. Heat oil in a deep-fat fryer or large deep skillet to 375 degrees F. Fry 3–4 pieces at a time in hot oil about 10–15 minutes or until golden brown and internal temperature is 165 degrees F. Drain chicken on wire cooling rack or paper towel.

Nutritional Facts

Carbohydrate, by difference
8g
6%
Vitamin A, RAE
4µg
1%
Vitamin C, total ascorbic acid
1mg
1%
Calcium, Ca
2mg
0%
Folate, total
1µg
0%
Magnesium, Mg
2mg
1%
Phosphorus, P
4mg
1%
Sodium, Na
3mg
0%
Water
26g
1%

Fried Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Fried Chicken Cooking Tip

Wash everything that chicken touches with soap and hot water.