A deliciously chocolaty sponge cake-like chocolate muffin that’s great for brunch or dessert.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 cups chicken broth
- 2 pounds bone-in chicken pieces, such as breasts, thighs, and drumsticks
- 2 cups all-purpose flour, or more as needed
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ teaspoons seasoned salt
- 1 ½ teaspoons lemon-pepper seasoning
- 1 ½ teaspoons salt
- 1 ½ teaspoons dried basil
- 1 teaspoon dried oregano
- 1 pinch cayenne pepper
- 2 cups oil for frying, or as needed
Instructions
- Pour chicken broth into a large mixing bowl.
- Wash chicken pieces and pat dry. Place chicken pieces into the broth and let soak while preparing flour mixture.
- Mix flour, garlic powder, onion powder, seasoned salt, lemon-pepper seasoning, salt, basil, oregano, and cayenne pepper together in a large, shallow dish until well blended.
- Heat 2 inches oil in a deep saucepan over medium heat.
- Remove one piece of chicken at a time from the broth and dredge in the flour mixture until evenly coated. Lower a few pieces of coated chicken carefully into the hot oil. Fry until golden brown and juices run clear, about 10 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with remaining chicken.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 830 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 194 mg |
| Dietary Fiber | 2 g |
| Protein | 47 g |
| Saturated Fat | 11 g |
| Sodium | 2147 mg |
| Sugars | 2 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Made as written and seasoning was good. Cooked for 20 minutes as directed and drumsticks were clearly not done. Added 10 minutes to cook time and drained on a paper towel lined plate. First bite in and still not done. Cooked 10 minutes more and that seemed to do the trick. My main problem is that it didn’t have that “fried” consistency as in the crispy crunchy bits on the entire outside. It was more like oven baked. Oven baked/broiled would have been MUCH easier and without all the mess of frying. I also felt the broth was a waste of money seeing how it only sat in it for 3-5 minutes while it took to season the flour. As written I cannot give this more than 3 stars. It needs some major tweaking.