Crispy Chicken Recipe

Name: Crispy Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 ½ cups all-purpose flour; ½ cup cornmeal; ¼ cup cornstarch; 1 tablespoon salt; 2 teaspoons paprika; 1 teaspoon dried oregano; 1 teaspoon rubbed sage; 1 teaspoon pepper; 2 eggs; ¼ cup water; 2 (3 lb) broiler-fryer chickens, cut up; vegetable oil (for frying)

Servings: persons

1 ½ cups all-purpose flour
½ cup cornmeal
¼ cup cornstarch
1 tablespoon salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon pepper
2 eggs
¼ cup water
2 (3 lb) broiler-fryer chickens, cut up
vegetable oil (for frying)

1
In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper.
2
In a shallow bowl, beat eggs and water.
3
Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake until coated.
4
In an electric skillet, heat 1 in.
5
of oil to 375.
6
Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
7
Place in two ungreased 15x10x1 inch baking pans.
8
Bake, uncovered, at 350 for 25-30 minutes or until chicken is tender and juices run clear.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 ½ cups all-purpose flour, ½ cup cornmeal, ¼ cup cornstarch, 1 tablespoon salt, and more.

Yes, Crispy Chicken falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Chicken

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