Roy Rogers Crispy Fried Chicken - Copycat

Impera_Magna's Note:

Posted in response to a request and located in an online search. Roy Rogers® was a huge fast-food chain in the eastern U.S. The chain was unique because not only did they offer-up burgers, but fried chicken as well. People really enjoyed their chicken. In fact, to this day there are arguments over who had better chicken---Roy Rogers® or KFC®. Hardees® bought the chain, and eventually phased it out---much like they did with Burger-Chef®. This is a "per-serving" recipe. Multiply by number of servings. (One serving= 3 drumsticks). Prep time is estimated.

• Total Time: 25 mins
• Prep Time: 5 mins
• Cook Time: 20 mins

Ingredients:

Servings: 1

• 2 tablespoons flour
• ½ tablespoon cornstarch
• 1 teaspoon salt
• ½ teaspoon Accent seasoning (msg)
• ½ teaspoon ground black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon powdered sugar
• 1⁄8; teaspoon paprika
• 3 chicken drumsticks
• vegetable oil , for deep-fryer
• ½ teaspoon powdered egg whites
• 3 tablespoons milk

Directions:

1. Pre-heat your deep fryer to 375°. In a mixing bowl, blend egg whites and milk with a wire whisk -- set aside.(Make sure they're mixed thoroughly--somewhat "frothy".).
2. Measure dry ingredients into a gallon sized Zip Lock type bag, close, and shake well to mix.
3. Generously coat the drumsticks with the milk-egg mixture, and place them in the bag of seasonings. (I recommend doing 3 at a time) Then shake the bag until well coated.
4. Drop into deep fryer and allow to cook 15 minutes. (Fry no more than 9 at a time -- and if cooking 9, go 18-22 min, eyeball 'em) When the drumsticks are done, they will be a dark golden brown.
5. Remove crispy chicken and drain on a paper towel lined plate. CAUTION! They will be very HOT, so allow them to cool 5-8 minutes before serving.
6. Note: You can remove the skin for "skinless crispy chicken" if you prefer.
7. Note 2: Try this coating recipe and cooking method with CHICKEN TENDERS. Just cut up boneless breasts into bite sized pieces, coat with milk-egg/seasoning and deep fry.
8. Note 3: You can also use this coating and cooking method for wings, thighs, breasts etc. Just be sure to coat well and adjust cooking time for the different sizes of chicken.

Reviews

[stonecoldcrazy]

I've made a lot of fried chicken, but this is my favorite recipe! I used boneless breasts and the recipe was no where near enough dry mix to coat. I had to double it and could have stood to make even more. The flavors are good though and it came out very crispy. I also used regular egg whites instead of powdered.

[Chef #588819]

Great recipe. I have made it many times for partys and everyone always raves and eats the chicken :-)

[C.Mandell]

Very Tasty and Easy to Prepare. The only thing I'll change next time is: I will simmer the legs in milk until almost done then dip in milk/egg mix, shake in flour mixture and then deep fry 'em. The skin had to cook a bit too much while waiting for the legs to be fully cooked. Otherwise, GREAT flavor.