City Fried Chicken

City Fried Chicken

7
getsome 0

"Something I put together and it works out very nice. Family and friends love this tasty meal, so I thought I would share it. I have a large family (5 boys), so I cook large meals!"
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Ingredients

50 m servings 862 cals
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Original recipe yields 7 servings

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Nutrition

  • Calories:
  • 862 kcal
  • 43%
  • Fat:
  • 43.7 g
  • 67%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 56.5 g
  • 113%
  • Cholesterol:
  • 254 mg
  • 85%
  • Sodium:
  • 2891 mg
  • 116%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Place the flour, bread crumbs, salt, lemon pepper, seasoned salt, and paprika into a large resealable plastic zipper bag, and stir the mixture to thoroughly combine.
  2. Whisk the eggs and milk together in a large shallow bowl. Rinse off the chicken pieces, and place 2 or 3 pieces at a time into the plastic bag. Seal the bag, shake several times to thoroughly coat the chicken with seasoned flour mixture, and dip into the egg mixture. Place the chicken pieces back into the flour, shake to coat, and dip; repeat one more time, giving each chicken piece 2 dips in egg mixture and 3 coatings of seasoned flour.
  3. Heat oil in a large skillet with deep sides until the oil shimmers; gently add the chicken in batches, either all drumsticks or all thighs. Cover the skillet, and fry until the juices run clear and the coating is beginning to brown, 10 to 15 minutes; uncover and cook the chicken until the coating is golden brown, another 5 to 10 minutes.

Footnotes

  • Cook's Notes
  • Cooking time may vary depending on your stove (gas vs. electric); for quicker frying time, you can boil chicken first.
  • Try to fry legs with legs and thighs with thighs as they both have different cooking times.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary.

Reviews

7
  1. 7 Ratings

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Most helpful positive review

Just made this for dinner tonight..I cooked the thighs first..and I couldn't stop eating on them..It was OM Great..My two kids one is 4 and the other is 13 ..are very picky eaters..My Oldest ate...

Most helpful critical review

Didn't like the taste. Plus decided to deep fry some drumsticks with this recipe and was awful!

Just made this for dinner tonight..I cooked the thighs first..and I couldn't stop eating on them..It was OM Great..My two kids one is 4 and the other is 13 ..are very picky eaters..My Oldest ate...

Didn't like the taste. Plus decided to deep fry some drumsticks with this recipe and was awful!

the taste was average, not wonderful but not bad... had a problem with using the bag to coat the chicken and it made a big mess and was time consuming.

I guess I did not get the temp right on the oil because I cooked it for way longer then told and my thighs were still pink inside. Also when I put it on a higher temp to get it cooking it burne...

Was way to salty for me. The mixture in the bag clumped up & I had to finish off in a bowl. Will not be making again.

This recipe has promise, but needs a little help. First, I’d cut back on the salt. The other difficulty I had was that the breading was pretty dark by the time the chicken legs had cooked throug...

I did like the receipe but it was a lot longer then I thought it would be I used drumsticks. I did not use salt I used chicken seasonion instead of seasoned salt just to cut down on salt.