Rhode Island

Stuffie-Crusted Fried Chicken

This creative Rhode Island twist features a crust inspired by the state's beloved stuffies (stuffed quahogs). Seasoned breadcrumbs with celery, onion, and herbs create a unique coating that brings Ocean State flavor to fried chicken. It's surf meets turf, Rhode Island style.

⏱ Total 1hr 45min 🍴 Serves 6 🦍 Stuffie-Inspired ⭐ Ocean State Original

Equipment Needed

🍳 Large Cast Iron Skillet
🥣 Mixing Bowls
🌡 Thermometer
🥚 Wire Rack
🥑 Food Processor

Instructions

1

Marinate the chicken: Combine buttermilk and Old Bay seasoning. Add chicken, cover, and refrigerate for at least 4 hours or overnight.

Tip: Old Bay is essential to Rhode Island seafood cooking and bridges the stuffie flavors to chicken.
2

Make the stuffie-style coating: In a food processor, pulse breadcrumbs, flour, dried celery, onion flakes, parsley, garlic powder, paprika, salt, and pepper until well combined and uniform.

3

Set up breading station: Place beaten eggs in one shallow bowl and the stuffie coating mixture in another.

4

Heat the oil: Pour oil into a large cast iron skillet to 1 inch depth. Heat to 350°F (175°C).

5

Bread the chicken: Remove chicken from buttermilk. Dip in beaten egg, then press firmly into stuffie coating. Rest 5-10 minutes.

6

Fry the chicken: Fry chicken pieces 12-15 minutes per side until the breadcrumb coating is deep golden brown and internal temp reaches 165°F.

7

Watch the breadcrumbs: Breadcrumb coatings brown faster than flour coatings. Maintain steady heat and turn carefully.

8

Drain and season: Transfer to a wire rack. Season immediately with a light sprinkle of sea salt.

9

Rest briefly: Let chicken rest 5 minutes before serving.

10

Serve Rhode Island style: Serve with lemon wedges, cocktail sauce or tartar sauce (like you would with stuffies), coleslaw, and Rhode Island-style clam cakes on the side.

💡 Pro Tips & Variations

  • Use quality breadcrumbs: Italian-style seasoned breadcrumbs give the best stuffie flavor. Avoid plain breadcrumbs.
  • Dry the celery: Dehydrate fresh celery or use celery salt if dried celery is unavailable.
  • Double coat for crunch: For extra-crunchy coating, dip in egg and breadcrumbs twice.
  • Serve with lemon: Just like stuffies, this chicken benefits from a squeeze of fresh lemon.
  • Try the quahog dipping sauce: Mix cocktail sauce with a little clam juice for an authentic RI twist.
  • Food truck inspiration: This recipe was inspired by Rhode Island food truck creativity combining state favorites.
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