Colonel Sanders Chicken
Savory fried chicken coated in a buttery, paprika‑infused batter, finished with a crispy crust—perfect for family gatherings and casual celebrations.
Ingredients
Instructions
- Make a paste with 3 lb. fryer parts, 2 pkg. Italian salad dressing mix, 3 Tbsp. flour, 2 tsp. salt, and 1/4 c. lemon juice.
- Brush the paste onto the chicken, then arrange the pieces evenly in a bowl.
- Cover and refrigerate for several hours.
- Heat 2 inches of oil in a 9-inch pot to 425°F, one and a half hours before serving.
- Dip each chicken piece in 1 c. milk, then in a mixture of 1 1/2 c. pancake mix and 1 tsp. paprika.
- Dust off excess batter.
- Lightly brown the chicken about 4 minutes per side, then transfer to shallow pans.
- Bake for 35 minutes at 350°F.
Tips & Substitutions
For extra flavor, let the chicken marinate overnight in the paste. If you don't have Italian salad dressing mix, you can use a blend of dried herbs like oregano and basil instead. To achieve a crunchier coating, consider adding crushed cornflakes or panko to the pancake mix. Ensure the oil is hot enough to prevent sogginess, and use a thermometer for accuracy.
Serving Suggestions
Serve Colonel Sanders Chicken with classic sides like coleslaw, mashed potatoes, or a fresh garden salad for a balanced meal. It pairs beautifully with Cream Cheese-Ginger Ale Salad for a refreshing contrast. For a hearty touch, consider offering some cornbread or biscuits on the side to soak up any juices.
Storage & Reheating
Store leftover Colonel Sanders Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 350°F for about 15-20 minutes or until heated through. This helps retain the crispiness of the coating, unlike microwaving which can make it soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Colonel Sanders Chicken contains roughly 695 calories, with 11g protein, 110g carbohydrates, and 23g fat. It is an excellent source of iron (26% of the Daily Value) and protein (23% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1521mg per serving (66% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken breasts instead of fryer parts?
Yes, you can use chicken breasts, but adjust the cooking time. Breasts may require less time in the oven, about 25-30 minutes, depending on thickness. Ensure they reach an internal temperature of 165°F for safety.
What can I substitute for pancake mix?
If you don't have pancake mix, you can create a substitute by mixing 1 cup of all-purpose flour with 2 tablespoons of sugar, 1 tablespoon of baking powder, and a pinch of salt. This will mimic the texture and flavor of pancake mix for your coating.
Is it possible to bake the chicken without frying first?
Yes, you can bake the chicken directly without frying for a healthier version. Preheat your oven to 375°F and bake for about 45-50 minutes, turning halfway through. The skin may not be as crispy, but it will still be flavorful.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).