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Ellen’s Fried Chicken

Updated February 23, 2016
(1 Votes)

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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.

6 to 8 portions

Cooking Methodfrying

CostInexpensive

Easy

Total Timeunder 30 minutes

Kid FriendlyYes

OccasionFamily Get-together, game day

Recipe Coursemain course

Dietary Considerationmain course

Equipmentdeep fryer

Mealdinner

Moodblue

Taste and Texturecrisp, crunchy, juicy, meaty, salty, spiced

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

Instructions

Rinse the chicken pieces well and pat them dry.

Beat the eggs and water together in a shallow bowl.

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

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

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

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

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

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