In the manner of a well-known restaurant chain, chicken pieces were dipped in an egg/milk combination before being coated with Italian/tomato-seasoned flour and fried. Enjoy!
| Prep Time: | 5 mins |
| Cook Time: | 35 mins |
| Total Time: | 40 mins |
| Servings: | 7 |
| Yield: | 6 to 8 servings |
Ingredients
- 2 eggs, beaten
- ⅔ cup milk
- 1 ½ cups all-purpose flour
- 1 (.7 ounce) package dry Italian-style salad dressing mix
- 1 packet dry tomato soup mix
- 1 (4 pound) whole chicken, cut into pieces
- 2 tablespoons vegetable oil
Instructions
- In a small bowl, mix egg beat and milk together. Set aside. In a shallow dish or bowl, mix together the flour, salad dressing mix and soup mix. Dip chicken pieces in egg/milk mixture, then in flour mixture and roll until well-coated.
- Heat oil in a large skillet over medium high heat and fry chicken in skillet, turning often, for 25 to 35 minutes or until juices run clear.
Nutrition Facts
| Calories | 740 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 250 mg |
| Dietary Fiber | 1 g |
| Protein | 54 g |
| Saturated Fat | 13 g |
| Sodium | 767 mg |
| Sugars | 3 g |
| Fat | 45 g |
| Unsaturated Fat | 0 g |
Reviews
I used wings instead of the whole chicken for the SuperBowl and these rocked! I wasn’t able to find plain dry tomato soup mix but used a tomato/chicken mix I found at the Hispanic market. These turned out super crisp and golden just like a fried chicken should be. Excellent!
Not my favorite, will stick with Southern Fried Chicken.
Great taste. Second time I made it, instead of frying it, I sprayed it with butter flavored cooking spray and baked it in the oven.