Roy Rogers Crispy Fried Chicken - Copycat

Ingredients

• 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

1. 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. 2

   Measure dry ingredients into a gallon sized Zip Lock type bag, close, and shake well to mix.

3. 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. 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. 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. 6

   Note: You can remove the skin for "skinless crispy chicken" if you prefer.

7. 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. 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.