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New York, NY,


“Fried Chicken” Doughnuts

Find out the sweet secret behind this fantastic fried fake-out.

The following is an excerpt from "Deceptive Desserts" by Christine McConnell.

Kids can be picky eaters, and sometimes visually manipulating them is the only way to ensure they’re getting the proper amount of nutrition. I’m sure you’ve seen the McDonald’s fries that are actually apple slices or other revoltingly healthy items masquerading as something delicious? Well, I’ve taken that notion and applied it in my own way by making what’s traditionally considered to be a well-rounded meal out of things that would horrify your nutritionist!

Makes 15-20 doughnuts


¼ cup warm water (about 90ºF)

2 packets active dry yeast (1½ tablespoons)

1½ cups whole milk

⅓ cup granulated sugar, plus more for rolling

2 teaspoons salt

1 teaspoon ground nutmeg

3 cups all-purpose flour, plus more for dusting

½ gallon vegetable shortening

1. Pour water into bowl of a stand mixer; add yeast and allow to bloom, about 5 minutes. In a medium saucepan, heat milk and shortening over low heat until shortening has melted. Pour into yeast mixture. Beat on medium speed until smooth. Add eggs, sugar, salt, and nutmeg. Add 1½ cups of flour, and blend on low speed until fully incorporated. Switch to a dough hook and slowly add remaining flour, mixing until a ball forms. (Note: If dough is too sticky, add a small dusting of flour; if it’s too dry, add a splash of water.) Remove and place dough ball in a large oiled bowl, and seal airtight. Let rise in a warm location for about 1½ hours, until doubled in size.

2. Fill a deep fryer with shortening and heat between 360º and 375°F. Punch dough down, then, on a generously floured surface, roll out dough ball to ¾-inch thickness. Using a sharp blade, cut out fifteen to twenty drumstick shapes.

For the “Chicken Skin” and Filling

6 large eggs, beaten

3 cups all-purpose flour

2 cups canned fruit filling (or jelly), and/or Bavarian cream

1. Place eggs in one shallow bowl and flour in a second shallow bowl. For chicken skin appearance, dip doughnut in beaten eggs and then immediately in flour. Repeat one more time and then set in deep fryer for
a second time until golden. Remove and allow to cool on clean paper towels. Allow doughnuts to fully cool to room temperature.

2. Fill a pastry bag with fruit filling or Bavarian cream, and use an injector tip to fill your drumstick doughnuts. (Be careful not to overfill!)

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