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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


  • 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 egg
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • Oil for deep-fat frying


  • 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

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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!"

Reviewed Mar. 8, 2015

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

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!"

Reviewed Jul. 3, 2014

"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."

Reviewed Apr. 23, 2014

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

Reviewed Mar. 6, 2013

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

Reviewed Sep. 2, 2012

"Simple & very good!"

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!"

Reviewed Jun. 14, 2012

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

very good."

Reviewed Mar. 6, 2012

"Best ever! Make often! Super moist!"

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.