Chicken in a Basket

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Use chicken legs only for chicken in a basket. They can be taken from a carcass where the breast portions have been used for another recipe, or they can be specially purchased chicken-leg portions. Deep-fried so they are deliciously crispy the pieces are best served hot, but are also good cold for a picnic. Serve them in the traditional manner arranged in a basket lined with a gay napkin so that they can be picked up and eaten with the fingers. Provide extra paper napkins.


  • 4 chicken joints, leg portions
  • seasoned flour
  • beaten egg
  • fresh white breadcrumbs
  • fat for deep-frying


    Remove the skin from the chicken portions. Cut each portion through at the joint to make two pieces, so that in all you have eight small pieces of chicken – smaller pieces of chicken deep-fry more evenly and quickly.

    Dust the pieces with seasoned flour, then dip in lightly beaten egg and finally roll in fresh white breadcrumbs. Chill the pieces for 1 hour so that the coating sets.

    Place in a frying basket and fry in hot deep fat for 8–10 minutes, by which time they should be crisp, brown and cooked through. Serve hot.