Prep Time 20m
Cook Time 25m
Ready Time 45m
Yield 4 servings

  • 1 cup Pillsbury BEST™ All Purpose Flour
  • 2 tablespoons seasoned salt
  • 2 1/2 teaspoons pepper
  • 5 teaspoons cayenne pepper
  • 1 (3 lb.) package cut up broiler-fryer chicken (8 pieces)
  • 3 large eggs
  • 1/4 cup cayenne pepper sauce
  • 2 cups plain crispy panko bread crumbs
  • Crisco® Pure Vegetable Oil, or your favorite variety of Crisco Oil for frying
Preparation Directions
  • Step 1Combine flour, seasoned salt, pepper and cayenne pepper in large resealable plastic bag. Seal bag and shake to blend evenly.
  • Step 2Whisk eggs and cayenne pepper sauce in shallow bowl until blended. Add chicken pieces to flour mixture, one or two pieces at a time, shaking bag to coat completely. After all 8 chicken pieces are coated, add bread crumbs to remaining flour mixture in bag. Seal bag and shake to blend ingredients. Place crumb mixture in shallow dish.
  • Step 3Dip chicken pieces in egg mixture, then into bread crumb mixture to coat. Let stand on wire rack 10 minutes to set coating.
  • Step 4Heat oven to 375°F. Heat 1/2-inch deep oil to 350°F in large skillet over medium heat. Add 2 chicken breast halves and cook, uncovered, over medium heat 4 minutes. Turn chicken and cook an additional 4 minutes or until golden brown. Place chicken breasts on rack in baking pan. Bake 18 to 20 minutes or until internal temperature reads 170°F. Meanwhile, add remaining chicken pieces to hot oil. Cook 6 minutes. Turn and cook an additional 6 minutes. Continue cooking and turning chicken about 3 minutes, until deep golden brown. Remove individual pieces when internal temperature reaches 180°F. Drain on wire rack.
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