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Batter-Dipped Crunchy Fried Chicken

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“"365 Ways to Cook Chicken" and this is just one of them. Poaching cuts down on frying time later. I like to buy family packs of drumsticks and have them on hand over the weekend-makes for great snacking!”
READY IN:
1hr 10mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken pieces in a large saucepan or flameproof casserole. Add 2 cups water, bay leaves, cloves, garlic, and celery seed. Cover and bring to a boil. Reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken from stock. Strain and reserve 1 1/3 cups of the stock. Refrigerate chicken for 15-20 minutes. Meanwhile, in a large saucepan or deep-fat fryer, heat all but 2 tablespoons vegetable oil over medium heat.
  2. In a large bowl, combine pancake mix, paprika, salt, pepper, 2 tablespoons vegetable oil, eggs, and reserved chicken stock. Generously coat each piece of chicken with batter.
  3. Fry chicken in batches without crowding 7-10 minutes, turning once, until golden brown and crisp. Remove and drain on paper towels.

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