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Crispy Fried Chicken Recipe

Crispy Fried Chicken Recipe photo by Taste of Home

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This Sunday dinner staple is first fried and then baked to a crispy golden brown. Well-seasoned with oregano and sage, this classic is sure to satisfy diners at church potlucks or late-summer picnics, too. I love fixing it for family and friends. -Donna Kuhaupt, Slinger, Wisconsin

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Crispy Fried Chicken Recipe

Prep: 40 min. Bake: 25 min.

Yield: 12 Servings

40 25 65

Ingredients

1-1/2 cups all-purpose flour
1/2 cup cornmeal
1/4 cup cornstarch
3 teaspoons salt
2 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon rubbed sage
1 teaspoon pepper
2 eggs
1/4 cup water
2 broiler/fryer chickens (3 to 4 pounds each), cut up
Oil for deep-fat frying

Directions

In a large resealable plastic bag, combine the flour, cornmeal, cornstarch, salt, paprika, oregano, sage and pepper. In a shallow bowl, beat eggs and water. Dip chicken in egg mixture; place in the bag, a few pieces at a time, and shake to coat.
In an electric skillet, heat 1 in. of oil to 375°. Fry chicken, a few pieces at a time, for 3-5 minutes on each side or until golden and crispy.
Place in two ungreased 15-in. x 10-in. x 1-in. baking pans. Bake, uncovered, at 350° for 25-30 minutes or until chicken is tender and juices run clear. Yield: 12 servings.

Originally published as Crispy Fried Chicken in Taste of Home August/September 2002, p31

Full-Bodied White Wine

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

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Reviews for Crispy Fried Chicken

Crispy Fried Chicken

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Reviewed on Mar. 15, 2013 by safetysu

Would just like to ask why there are so many calories for one serving when people want to lose weight they can't have any of this.

Reviewed on Dec. 08, 2012 by abbygal

I normally try all recipes as written to get a true picture of the flavours and method but in this case due to family likes and dislikes I did some substituting with my first try. I used boneless skinless chicken breasts cut into strips, substituted homemade bread crumbs for the cornmeal and as suggested by another cook substituted lemon pepper for the sage and oregano (also eliminating the regular pepper). Loved the coating as it was light and the family loved the flavours and how alot of the oil was eliminated during the finishing in the oven (I put the strips on a rack over a baking pan).

Reviewed on Apr. 14, 2012 by jennyandjamie

i like this recipe. you can also use boneless chicken breast or strips and it is so amazing

Reviewed on Oct. 02, 2011 by rshanna

I have two suggestions.

1. Add onion powder to the flour mixture.

2. To speed up the cooking process, cook your chicken pieces in a pressure cooker for about 10 minutes and then proceed with the coating and frying! Very fast!

Reviewed on Jun. 11, 2010 by susanne_1989

I made a couple substitutions recommended and it had no flavor at all. Chicken was moist but that was about it.

Reviewed on Mar. 13, 2010 by kellymw

I had to cook it a little longer in the oven then it says but it was worth it. They whole family loved it

Reviewed on May. 16, 2009 by Shenandoah

I like the idea of using lemon pepper or Old Bay Seasoning in place of the oregano/sage. I'd like to suggest poultry seasoning as an alternative, as well.

Reviewed on May. 16, 2009 by coderlady

Is there any nutrition information on this recipe??

Reviewed on May. 16, 2009 by Wingslady

Why not add some lemon pepper seasoning instead of oregano. Or you could use Old Bay Seasoning -- oregano does have a strong flavor so something a little more mild would be great. Good luck!

Reviewed on May. 16, 2009 by bozart

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