Directions
- 1Pour the seasoned frying mix into a bowl.
- 2Add the chicken to the bowl.
- 3Cut any large pieces of chicken into smaller pieces using scissors.
- 4Coat the chicken evenly in the seasoned frying mix.
- 5Shake off any excess mix and place the chicken on a plate.
- 6Refrigerate the chicken for 15 minutes.
- 7Place the rolls in a baking pan and cover with aluminum foil.
- 8Bake the rolls in the preheated oven for 25 minutes.
- 9Add oil to a pot and heat it up.
- 10Add the chicken to the hot oil and fry until golden brown.
- 11Remove the rolls from the oven and remove the foil.
- 12Top the rolls with butter and return them to the oven for 5 minutes.
- 13Add the crispy crowns to the hot oil and fry until golden brown.
- 14Drain the chicken and crispy crowns on paper towels.
- 15Season the crispy crowns with salt and pepper.
- 16Cut the rolls into individual portions.
- 17Place a piece of fried chicken on each roll.
- 18Serve with ketchup.
Ingredients
- 2 lbs House-Autry seasoned frying mix
- 1 lb chicken
- 1 package Sister Schubert's Parker House style yeast rolls
- 1 container butter
- 1 bag Ore-Ida Golden Crispy Crowns
- 1 bottle oil
- 0 salt
- 0 pepper
- 0 ketchup
Equipment
bowlscissorsplatebaking panaluminum foilovenpottongspaper towelsknife
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