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Best-Ever Fried Chicken Recipe

Best-Ever Fried Chicken Recipe

Crispy, juicy and perfectly seasoned, this fried chicken lives up to its name. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to Mom's delicious fried chicken. —Lola Clifton, Vinton, Virginia
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4 servings

Ingredients

  • 1-3/4 cups all-purpose flour
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 large egg
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • Oil for deep-fat frying

Directions

  • 1. In a shallow bowl, mix the first six ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.
  • 2. In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until golden brown and chicken juices run clear. Drain on paper towels. Yield: 4 servings.

Nutritional Facts

1 serving: 811 calories, 57g fat (9g saturated fat), 176mg cholesterol, 725mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 47g protein.

Reviews for Best-Ever Fried Chicken

Sort By :
MY REVIEW
mlstover User ID: 3623104 254249
Reviewed Sep. 18, 2016

"This was my first time making fried chicken, and it turned out well; however, we thought it could use more seasoning. I would definitely make it again but would increase the seasonings."

MY REVIEW
Susie77 User ID: 98373 252790
Reviewed Aug. 16, 2016

"Used boneless skinless chicken breasts. Pretty good! Did have trouble with the batter sticking though."

MY REVIEW
mybubbarj1 User ID: 8849113 252789
Reviewed Aug. 16, 2016

"Sound like a great recipe, but to much in calories."

MY REVIEW
pajamaangel User ID: 1603339 224898
Reviewed Apr. 15, 2015

"We thought this was delicious. I always add a bit more of the spices as called for so we find a lack of flavor at all. I had to use gluten free all purpose flour to coat the chicken in and it was still quite delicious!"

MY REVIEW
lennon59 User ID: 8284042 222294
Reviewed Mar. 8, 2015

"It was the worst I have tasted,I had to cover it with bbq sauce. May it needs more seasoning."

MY REVIEW
Tr21 User ID: 8251141 220031
Reviewed Feb. 8, 2015

"Loved this; however, I think the coating needs more seasoning. I added red pepper, and next time I will use Emeril's Essence. First time making fried chicken and it was awesome!"

MY REVIEW
rebelwithoutaclue User ID: 4288906 137539
Reviewed Jul. 3, 2014 Edited Aug. 16, 2016

"This is the recipe that I have found after years of trying to be the best and most reliable. I substitute Accent for the salt. From time to time I will use Dixie Fry chicken Seasoning mix instead of flour. Either way, Lola nailed it.

If you have trouble getting the batter to stick, put battered chicken into the freezer for 15-20 min then go directly to the fryer."

MY REVIEW
dschultz01 User ID: 1076910 206008
Reviewed Apr. 23, 2014

"Excellent! Next time I will try adding more spices."

MY REVIEW
3sz5labs User ID: 7147555 68704
Reviewed Mar. 6, 2013

"Excellent! Added a few more spices as Thyme, rosemary, garlic."

MY REVIEW
jahodgeman User ID: 150858 206007
Reviewed Sep. 2, 2012

"Simple & very good!"

MY REVIEW
scarlet286 User ID: 1078473 54006
Reviewed Jun. 22, 2012

"Loved this recipe! I soaked my chicken pieces in whole buttermilk overnight, and then proceeded with the recipe for the dipping order before frying them. So juicy!"

MY REVIEW
johnsen User ID: 2755435 57607
Reviewed Jun. 14, 2012

"added garlic & onion powder and lemon-pepper seasoning 1/2 tsp. ea.

very good."

MY REVIEW
Erin Traser User ID: 3320956 61578
Reviewed Mar. 6, 2012

"Best ever! Make often! Super moist!"

MY REVIEW
gsmps@sbcglobal.net User ID: 1912713 61577
Reviewed Mar. 22, 2011

"Rhe best recipe I've tried = my family loves it and wants it often. Thank you."

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Wine Pairings

Full-Bodied White Wine

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