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Crispy Fried Chicken Recipe

Crispy Fried Chicken Recipe photo by Taste of Home

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"Always a picnic favorite, this chicken is delicious hot or cold," says rancher Jeanne Schnitzler of Lima, Montana.

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Crispy Fried Chicken Recipe

Prep: 10 min. Cook: 10 min./batch

Yield: 8 Servings

10 10 20

Ingredients

4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon paprika
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 eggs
1-1/2 cups water
1 teaspoon salt
2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
Oil for deep-fat frying

Directions

In a large resealable plastic bag, combine 2-2/3 cups flour, garlic salt, paprika, 2-1/2 teaspoons pepper and poultry seasoning. In a shallow bowl, beat eggs and water; add salt, pepper and remaining flour. Dip chicken in egg mixture, then place in the bag, a few pieces at a time. Seal bag and shake to coat.
In a deep-fat fryer, heat oil to 375°. Fry chicken, several pieces at a time, for 5-6 minutes on each side or until golden brown and juices run clear. Drain on paper towels. Yield: 8 servings.

Originally published as Crispy Fried Chicken in Taste of Home June/July 1997, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Crispy Fried Chicken

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Reviewed on Nov. 21, 2012 by blackgirlcooks

I cook crispy fried chicken all the time. I agree that the key is the keep the oil temp stable. Remember to take the chicken out of the fridge 10 - 20 minutes before cooking to bring it to room temperature. This will ensure it stays crispy. I also have a recipe for fried chicken seasoning at www.blackgirlcooks.com.