Julee Rosso, Sheila Lukins

Ellen’s Fried Chicken

Preparation info

  • 6 to 8

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

When Ellen White was chef at The Silver Palate, she made this chicken for store customers, but we were often lucky enough to get the first few pieces. It’s been a favorite of ours for years.

Ingredients

  • 2 chickens (2½ to 3 pounds each), each cut into 8 pieces
  • 4 eggs

Method

  1. Rinse the chicken pieces well and pat them dry.
  2. Beat the eggs and water together in a shallow bowl.
  3. In another shallow bowl, stir together the flour, paprika, salt, and pepper.
  4. Dip the chicken pieces first in the egg mixture, then in the flour. Coat them well, shaking off any excess.
  5. Heat the oil in a deep-fryer or large deep skill