Roy Rogers Crispy Fried Chicken - Copycat

“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.”
READY IN:
25mins
SERVES:
1
UNITS:
US

Ingredients Nutrition

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.

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