Roy Rogers Crispy Fried Chicken Copycat
Recreate the irresistible crunch and golden perfection of Roy Rogers' famous fried chicken with this mouthwatering copycat recipe! Featuring juicy, bone-in chicken marinated in a tangy buttermilk blend infused with garlic, paprika, and a hint of cayenne for bold flavor, this recipe ensures tender, flavorful meat with every bite. The secret to its signature crispy coating lies in a double dredging process using a seasoned flour and cornstarch mixture, combined with an egg wash for extra crunch. Fried to perfection in hot oil, the result is a restaurant-quality fried chicken that's crackling on the outside yet succulent on the inside. Perfect for a family dinner or a picnic spread, this homemade version of Roy Rogers' crispy fried chicken pairs wonderfully with classic sides like mashed potatoes, coleslaw, or buttery biscuits. Get ready to impress with this ultimate comfort food favorite!
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Ingredients
- 4 lbs Chicken (bone-in, skin-on, drumsticks and thighs preferred)
- 2 cups Buttermilk
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 teaspoons Garlic powder
- 2 teaspoons Paprika
- 1 teaspoon Onion powder
- 0.5 teaspoon Cayenne pepper
- 2 cups All-purpose flour
- 0.5 cup Cornstarch
- 1 teaspoon Baking powder
- 2 Eggs
- 0.25 cup Water
- 6 cups Vegetable oil (for frying)
Directions
Step 1
In a large bowl, combine the buttermilk, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 0.25 teaspoon of cayenne pepper. Mix well.
Step 2
Add the chicken pieces to the bowl, ensuring they are fully submerged in the marinade. Cover and refrigerate for at least 4 hours or overnight for best results.
Step 3
In a medium-sized mixing bowl, combine the flour, cornstarch, baking powder, 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and 0.25 teaspoon of onion powder. Mix thoroughly.
Step 4
In another bowl, whisk the eggs and water together to create an egg wash.
Step 5
Remove the chicken from the marinade, letting any excess buttermilk drip off. Coat each piece of chicken in the seasoned flour mixture, then dip it into the egg wash, and finally coat it again in the flour mixture. Press the flour mixture firmly onto the chicken to ensure a thick, crisp coating.
Step 6
Place each coated piece on a wire rack or baking sheet and let it rest for 10-15 minutes. This helps the coating adhere better.
Step 7
In a deep skillet or Dutch oven, heat the vegetable oil to 350°F (175°C). Use a thermometer to ensure accuracy.
Step 8
Fry the chicken in batches, being careful not to overcrowd the pan. Cook each piece for about 12-15 minutes, turning occasionally, until the internal temperature reaches 165°F (75°C) and the coating is golden brown and crispy.
Step 9
Remove the cooked chicken from the oil and place it on a wire rack to drain any excess oil. Do not place it on paper towels to avoid sogginess.
Step 10
Serve warm and enjoy your homemade Roy Rogers Crispy Fried Chicken Copycat!
Nutrition Facts
| Serving size | (4183.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 17578.4 |
| Total Fat 1729.1g | 0% |
| Saturated Fat 293.7g | 0% |
| Polyunsaturated Fat 1.0g | |
| Cholesterol 2058.6mg | 0% |
| Sodium 5932.2mg | 0% |
| Total Carbohydrate 249.9g | 0% |
| Dietary Fiber 10.2g | 0% |
| Total Sugars 25.4g | |
| Protein 382.0g | 0% |
| Vitamin D 426.5IU | 0% |
| Calcium 895.0mg | 0% |
| Iron 31.5mg | 0% |
| Potassium 4731.7mg | 0% |
Source of Calories