← Back to Search Results
frying American
Ellen’s Fried Chicken Recipe-11969

Photo by: Joseph De Leo
Comments: 0


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


  • 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


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%)
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

ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
cook-with-jamie Cook with Jamie
by Jamie Oliver
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-provence-cookbook The Provence Cookbook
by Patricia Wells
mom-a-licious Mom-a-Licious
by Domenica Catelli
west-coast-cooking West Coast Cooking
by Greg Atkinson
how-to-be-a-domestic-goddess How to be a Domestic Goddess
by Nigella Lawson
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
bistro-cooking-at-home-more-than-150-classic-and-contemporary-dishes Bistro Cooking at Home: Mor...
by Gordon Hamersley
american-masala American Masala
by Suvir Saran

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for 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 cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?