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Fried Chicken With Local $5 Whole Chicken

Simple fried chicken recipe with a smaller and leaner local chicken.
Prep Time: 45 minutes
Cook Time: 20 minutes


  • 2 Whole chicken 50th State Poultry, Inc.
  • 4 Egg yolk
  • tsp salt
  • 1 c cornstarch


  • Give the chicken a quick rinse, and cut the chicken into smaller sections (wings, breasts, thighs, drumsticks). Soak in a bowl for 2 minutes.
  • Transfer the chicken to a colander and let it drain for 30 minutes.
  • Add egg yolks, salt, and cornstarch. Mix with gloves to avoid batter sticking to your hand.
  • Cover and refrigerate for 30 minutes. The batter will solidify as it cools down and will stick to the chicken when you deep fry it.
  • In a large pan, add cooking oil until it is 1 inch in height. Adjust the stove to high heat. Add the chicken and cook about 15 minutes.
    Note: Wings and smaller pieces will cook faster. Drumsticks and thighs will take longer so cook these first.
  • During the first 15 minutes, you'll notice a few pieces will start to "bleed" from the top, uncooked side. When the blood flow begins to slow down is a good time to flip it. Cook for an additional 7 minutes, or until golden brown on both sides.
    Remove from pan and lay chicken on newspaper and paper towel. Continue to cook the rest of the chicken.
  • Optional: Once all of the chicken has been deep-fried, set the stove to high heat and cook each piece a second time for 2 minutes. This will make the batter extra crispy.


  • I like to eat Mom's fried chicken by dipping it into a small side dish of sea salt. I'm currently working on a bottle of rosemary salt that is super fragrant and really brings out the chicken's juiciness with each bite.
  • Add any other spices you'd like to this basic recipe. This is just a starting template for you to refer to so you get a nice thick batter around the chicken. But this plain and simple recipe still rocks!
Tried this recipe?Let us know how it was!