Ruth Neidlinger'S Fried Chicken
Crispy fried chicken with a lightly seasoned batter, perfect for comfort food lovers. Juicy inside with a flavorful coating, ideal for family dinners or casual gatherings.
Ingredients
Instructions
- Parboil the chicken for 40 minutes, then let it cool.
- Heat the fryer to medium-high temperature.
- Make the batter by mixing flour, sugar, milk, a dash of salt, and paprika to create a thinner batter than pancake batter.
- Dip the cooled chicken pieces into the batter, ensuring they are well coated.
- Fry the coated chicken for 5 to 7 minutes until the coating is cooked and golden brown.
Tips & Substitutions
For a crispier coating, let the batter sit for a few minutes before dipping the chicken. You can substitute buttermilk for regular milk for a tangy flavor. If you prefer a spicy kick, add cayenne pepper to the batter. Ensure the oil is hot enough before frying to prevent the chicken from absorbing too much oil. Always check the internal temperature of the chicken to ensure it's fully cooked.
Serving Suggestions
Serve this fried chicken with classic sides like coleslaw, mashed potatoes, or a fresh garden salad. It pairs beautifully with Verna'S Wild Rice Hotdish for a comforting meal. For added flavor, drizzle the chicken with honey or serve with a dipping sauce. This dish is perfect for family gatherings or casual weeknight dinners.
Storage & Reheating
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 375°F (190°C) for about 15-20 minutes to maintain its crispiness. You can also use an air fryer for a quicker reheating option that keeps the coating crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Neidlinger'S Fried Chicken contains roughly 495 calories, with 17g protein, 99g carbohydrates, and 11g fat. It is an excellent source of vitamin A (168% of the Daily Value), iron (94% of the Daily Value), and dietary fiber (85% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 1865mg per serving (81% 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 boneless chicken for this recipe?
Yes, boneless chicken can be used, but adjust the cooking time accordingly. Boneless pieces will likely require less time in the fryer, so monitor them closely to avoid overcooking. Aim for an internal temperature of 165°F (74°C) to ensure they are fully cooked.
What can I do if I don’t have paprika?
If you don't have paprika, you can substitute with a mix of chili powder and a pinch of salt for a similar flavor profile. Alternatively, smoked paprika adds a nice depth if you have it on hand. For a milder option, simply omit it or use a little garlic powder.
How can I ensure my fried chicken is not greasy?
To prevent greasy fried chicken, make sure the oil is heated to the right temperature before frying; ideally between 350°F to 375°F (175°C to 190°C). Fry in small batches to avoid lowering the oil temperature, and drain the cooked pieces on paper towels to absorb excess oil.
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).