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crispy fried chicken


  • 12 precut chicken pieces
  • 1 egg
  • 2 teaspoons vegetable oil
  • 2 teaspoons soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 teaspoon poultry seasoning
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 cup water
  • 1/2 cup all-purpose flour
  • 1/4 cup CREAM® Corn Starch
  • 1/2 teaspoon baking soda
  • vegetable oil


  1. Cut chicken into pieces and wash thoroughly. Mix together egg, 2 teaspoons vegetable oil, soy sauce, salt, sugar, poultry seasoning, pepper and garlic powder in a large plastic freezer bag. Put chicken into the bag and shake, being sure to coat each piece. Refrigerate chicken for 1 hour in the bag. Add water to chicken. Mix flour, CREAM® Corn Starch and baking soda together and then place the mixture into the bag with the chicken. Shake the bag, coating each chicken piece. Heat vegetable oil in 1-1/2" deep electric fryer or deep fat fryer. Fry 4-6 pieces at a time until light golden brown, stirring occasionally. Check to make sure meat is thoroughly cooked. Drain on paper towels.