Pioneer Fried Chicken
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6 servings
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Calories
482 kcal
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Course
Main Course
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Cuisine
American
Pioneer Fried Chicken
Description
The Pioneer Fried Chicken recipe combines a mixture of cornstarch, flour, and spices to create a flavorful, crispy coating. The chicken pieces are first dusted in cornstarch, then fully dipped in the wet batter made with the seasoned dry mix and water. The chicken is gently fried in hot oil to achieve a crunch without greasiness. A careful temperature of 350 degrees Fahrenheit is maintained for 8-10 minutes to ensure thorough cooking, especially in small batches.
The spices used, such as paprika, onion powder, celery salt, and black pepper, provide depth to the crust's flavor without overpowering the natural chicken taste. The texture is crisp on the outside and juicy inside. Draining the fried chicken on a metal rack instead of paper towels retains its crunch by preventing steam buildup beneath.
This preparation suits a classic fried chicken meal and can be paired with simple sides. The method requires attention to frying temperature and batch size to maintain oil temperature and even cooking. The recipe's use of cornstarch in both coating and batter contributes to the distinct texture of the crust.
Ingredients
- 1 chicken , cut into 8 pieces
- 1 cup cornstarch , 1/4 cup reserved for coating
- 1/4 cup flour
- 1 tablespoon paprika
- 1 1/2 tablespoon onion powder
- 1 3/4 teaspoon salt
- 3/4 teaspoon celery salt
- 1/2 teaspoon black pepper
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup water
- 3 cups peanut oil or canola oil
Instructions
- Mix all the dry ingredients except for the reserved 1/4 cup cornstarch.
- Add the water and whisk.
- Put 1/4 cup of cornstarch in shallow pan and coat chicken with it.
- Dip the chicken that has been coated in cornstarch into the wet batter until completely coated.
- Let drip for a couple of seconds and gently lower into pot of oil.
- Fry in 350 degree peanut or canola oil. for 8-10 minutes until cooked through in small batches.
- Drain on metal rack, not paper towels, that would make it soggy.
Notes
- Use a metal rack for draining fried chicken to keep the coating crisp instead of becoming soggy.
- Fry chicken in small batches to maintain consistent oil temperature and even cooking.
- Reserve some cornstarch separately for coating before dipping in wet batter to help the batter adhere well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 25g | 8% |
| Protein | 24g | 48% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 95mg | 32% |
| Sodium | 1244mg | 52% |
| Potassium | 317mg | 7% |
| Fiber | 1g | 4% |
| Vitamin A | 750IU | 15% |
| Vitamin C | 2.5mg | 3% |
| Calcium | 38mg | 4% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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