Ellen’s Fried Chicken
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
Total Timeunder 30 minutes
OccasionFamily Get-together, game day
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecrisp, crunchy, juicy, meaty, salty, spiced
- 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
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.
1989 Julee Rosso and Sheila Lukins