← Back to Search Results
frying American
Ellen’s Fried Chicken

Photo by: Joseph De Leo
Comments: 0
 

Recipe

When Ellen White was chef at The Silver Palate, she made this chicken for store customers, but we were often lucky enough to get the first few pieces. It’s been a favorite of ours for years.

Yield: 6 to 8 portions

Ingredients

  • 2 chickens (2½ to 3 pounds each), each cut into 8 pieces
  • 4 eggs
  • ¼ cup water
  • 3 cups unbleached all-purpose flour
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 1½ teaspoons freshly ground black pepper
  • 3 cups corn oil
  • 2 lemons

Directions

1. Rinse the chicken pieces well and pat them dry.

2. Beat the eggs and water together in a shallow bowl.

3. In another shallow bowl, stir together the flour, paprika, salt, and pepper.

4. Dip the chicken pieces first in the egg mixture, then in the flour. Coat them well, shaking off any excess.

5. Heat the oil in a deep-fryer or large deep skillet to 375°F. It should be hot, but not smoking.

6. Lower the heat slightly, and fry the chicken in the oil in small batches until golden and crisp all over, 10 to 15 minutes.

7. Drain the chicken on a cake rack or on paper towels. Serve hot or at room temperature, with lemon wedges.


© 1989 Julee Rosso and Sheila Lukins

Note from Cookstr's Editors

Nutritional information based on 8 servings, using two 2 1/2 pound chickens.

 

Nutritional Information

Nutrients per serving (% daily value)

602kcal (30%)
36mg (4%)
3mg (5%)
111mcg RAE (4%)
386mg
42mg
37g
0g
1g
15g
235mg (78%)
447mg (19%)
9g (47%)
43g (66%)
3mg (16%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
lidias-italy Lidia's Italy
by Lidia Bastianich
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
in-the-kitchen-with-david In the Kitchen with David
by David Venable
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?