Prep Time 15m
Cook Time 18m
Ready Time 35m
Yield 4 servings

  • 3 to 3 1/2 pounds frying chicken, cut into pieces
  • OR 3 to 3 1/2 pounds chicken pieces
  • 1 1/2 cups Pillsbury BEST™ All Purpose Flour
  • 1 tablespoon garlic salt
  • 1 1/2 teaspoons pepper
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon poultry seasoning
  • 1 1/3 cups Pillsbury BEST™ All Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg, lightly beaten
  • 1 1/2 cups water
  • Crisco® Pure Vegetable Oil, for deep frying
Preparation Directions
  • Step 1For Seasoned Flour: COMBINE flour, garlic salt, pepper, paprika and poultry seasoning in shallow bowl or pie plate.
  • Step 2For Batter: COMBINE flour, salt and pepper in medium bowl. Whisk together egg and water. Gradually stir into flour mixture.
  • Step 3Rinse chicken with cold running water. Working in small batches, coat moistened chicken with seasoned flour; shake off excess. Using tongs, dip into batter to coat. Coat again with seasoned flour mixture. Place chicken pieces on wire rack while coating remaining chicken.
  • Step 4Heat 2 inches oil to 365°F in Dutch oven or deep fryer. Place half of the chicken in hot oil, skin side down. Cover and cook over medium heat 8 to 10 minutes or until deep golden brown. Turn chicken over and continue cooking, uncovered, an additional 6 to 8 minutes or until internal temperature reads 165°F. Drain on paper towels. Repeat to cook remaining chicken.
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