Millie Pasquinelli’s fried chicken is a true comfort food classic. Perfectly seasoned, crispy on the outside, and juicy on the inside, this dish has been a cherished family recipe passed down for generations. Every bite delivers a satisfying crunch followed by tender, flavorful chicken that never fails to impress.
Millie Pasquinelli’s Fried Chicken:
This recipe is not only delicious but also steeped in tradition. Whether served at Sunday dinners, family gatherings, or festive occasions, Millie’s fried chicken has earned a reputation as a dish that brings people together. Simple ingredients and a tried-and-true method make it a go-to recipe for home cooks.
History of Fried Chicken:
While fried chicken has roots in Scottish and West African cooking traditions, it became a hallmark of Southern American cuisine. Families across the United States developed their own unique versions, often flavored with special seasonings and cooking techniques. Millie Pasquinelli’s version stands out for its balance of crispiness and flavor, making it a beloved staple in her family’s kitchen.
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Millie Pasquinelli’s Fried Chicken
Ingredients
- 3 pounds chicken pieces (drumsticks, thighs, breasts, wings)
- 2 cups buttermilk
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Vegetable oil for frying
Instructions
- Soak chicken pieces in buttermilk for at least 1 hour, or overnight for best flavor.
- In a bowl, mix flour with salt, pepper, paprika, garlic powder, and onion powder.
- Heat vegetable oil in a deep skillet to 350°F (175°C).
- Remove chicken from buttermilk and dredge in seasoned flour until fully coated.
- Fry chicken in batches, turning occasionally, until golden brown and cooked through (about 15–20 minutes).
- Place fried chicken on a wire rack or paper towels to drain excess oil.
- Serve hot with your favorite sides.
Notes
- Buttermilk tenderizes the chicken and enhances flavor.
- A well-seasoned flour mix ensures balanced taste.
- Do not overcrowd the skillet; fry in small batches.
- A meat thermometer should read 165°F (74°C) for doneness.
- Let chicken rest on a rack to keep it crispy.
Tips for Millie Pasquinelli’s Fried Chicken:
- Double-dip chicken in buttermilk and flour for extra crunch.
- Add cayenne pepper for a spicy kick.
- Use cast-iron skillets for even frying.
- Keep oil temperature steady for consistent crispiness.
- Serve with mashed potatoes, coleslaw, or biscuits for a complete meal.
FAQ’s for Millie Pasquinelli’s Fried Chicken:
Q: Can I bake instead of fry the chicken?
Yes, baking at 400°F until crispy is a healthier option, though frying gives the best crunch.
Q: What oil is best for frying chicken?
Vegetable, canola, or peanut oil works best for high-heat frying.
Q: Can I use boneless chicken?
Yes, but adjust cooking time since boneless cooks faster.
Q: How do I keep fried chicken crispy?
Keep it on a wire rack instead of stacking on paper towels.
Q: Can I make this ahead of time?
Yes, reheat in the oven at 350°F for 15 minutes to restore crispiness.
Conclusion:
Millie Pasquinelli’s fried chicken is more than just a recipe—it’s a family tradition of flavor, comfort, and togetherness. With its perfectly seasoned crust and tender meat, this dish is a timeless classic that continues to delight every generation. Whether for a casual dinner or a festive feast, this fried chicken will always be a star at the table.