Recipe by Impera_Magna
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.
Top Review by 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.
- 2 tablespoons flour
- 1⁄2 tablespoon cornstarch
- 1 teaspoon salt
- 1⁄2 teaspoon Accent seasoning (msg)
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon onion powder
- 1⁄4 teaspoon powdered sugar
- 1⁄8 teaspoon paprika
- 3 chicken drumsticks
- vegetable oil, for deep-fryer
- 1⁄2 teaspoon powdered egg whites
- 3 tablespoons milk
Directions See How It's Made
- 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".).
- Measure dry ingredients into a gallon sized Zip Lock type bag, close, and shake well to mix.
- 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.
- 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.
- 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.
- Note: You can remove the skin for "skinless crispy chicken" if you prefer.
- 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.
- 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.