ÃÛÌÒÁµÈË

Fried Chicken Recipe | First Prize 1998

Photo Credit
NattapolStudiO/shutterstock
The Editors
Yield
Serves 4 to 6.
Category
Poultry
Course
Main Dish
Preparation Method
Deep Fry
Credit
John Collins, Yakima, Washington
Sources
Old Farmer's ÃÛÌÒÁµÈË

We taste-tested a lot of fried chicken—and this recipe won first prize in our annual ÃÛÌÒÁµÈË recipe contest! It’s delicious, crispy, and moist. What more could you want? Congratulations to John Collins from Yakima, Washington.

Ingredients
1 fryer chicken, cut up
1/2 cup thawed frozen orange juice concentrate
1/4 cup honey
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup fine dry bread crumbs
1/2 cup ground almonds
oil, for frying
Instructions

In a bowl, combine orange juice, honey, and 1/2 cup of water.

In a separate bowl, combine flour, salt, and pepper. Place breadcrumbs in a third bowl, and almonds in a fourth.

Dip chicken pieces first in flour to coat thoroughly, then dip into juice mixture. Roll in crumbs to coat thoroughly, dip a second time into juice, and roll in ground almonds.

In a skillet, add one inch of oil and bring to 360°F. Fry chicken until crisp and cooked to 165°F.

About The Author

The Old Farmer's ÃÛÌÒÁµÈË Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's ÃÛÌÒÁµÈË Editors
 

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Comments

TouchedPainter (not verified)

3 years 5 months ago

I will be making this tonight. I brine poultry over night with little or no salt added. So will be brining in the orange juice with rosemary and other herbs and spices to taste. In the future I will be making with other citrus flavors: grapefruit, lemon, lime, etc. I plan on making with other sweeteners: maple syrup, root beer, ginger ale, half & half soda (found mostly in New England, I think it is a grapefruit/lemon soda). I don't like almonds, but think it would be great with cashews (or any nut). I also cook all meat low (250*) & slow to recommended inside doneness temperature. I never deep fry, never owned one. I usually use my air-fryer oven; which is just a toaster oven with convection that you can't turn off the blowing air. That's all that an air-fryer is; nothing more, nothing less. Well, air-fryer ovens do have the rotisserie which most toaster ovens don't have. I am going to have so much fun with playing with this recipe, even on the grill with smoking added to the mix. Thank you for sharing it with us.

Becki (not verified)

5 years 5 months ago

At 360 f, the coating immediately started to turn black. By the time the chicken was done, it was too burnt to eat. I am considered a good cook, but this was the worst thing I have ever made.
And I followed the recipe to a T.

We’re sorry to hear that the recipe did not turn out well. We personally test the recipes that are entered into our contests and this was a prize winner. We made it without issue,

Debbie (not verified)

5 years 6 months ago

With all the honey and oj does this cause the chicken to burn or become to dark?

Hi, Debbie. This prize-winning recipe did not burn and turned out moist and crunchy. We hope you enjoy it.

Darryl Coleman (not verified)

5 years 9 months ago

How would U convert from oil frying to Air fryer???

Verdie (not verified)

6 years 3 months ago

Dipping the chicken into the flour portion of the recipe and then into the liquid... doesn't the flour just 'rinse off' in the mixture? What is keeping that from happening? Thanks.

Hi, Verdie. If you dipped the chicken into the juice first, it would just slide off. There would be nothing for it to hold on to, therefore, dipping the chicken first in the flour gives it a base. We hope that helps!