- 4 cups all-purpose flour, divided
- 2 tablespoons garlic salt
- 1 tablespoon paprika
- 3 teaspoons pepper, divided
- 2-1/2 teaspoons poultry seasoning
- 2 large 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
- 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 and the remaining flour and pepper. 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.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
Reviews for Crispy Fried Chicken
"My entire family loved this recipe! I made it with boneless , skinless breasts and thighs and fried it in an electric skillet to maintain exact temperature. It was full of flavor, was crispy without being greasy, and was moist and tender. I will only use this recipe for fried chicken from now on."
"I have searched and searched. I can honestly say this recipe was awesome. I made this tonight as described. I just halved everything cause I was by myself. It was very crispy and light. And yes I will be making it this way from now on. Thanks for sharing."
"I was sure I was going to love this recipe. The preparation sounded like a great idea. As it turned out, it just seemed like a lot of flour with little flavor--I even added extra seasoning and spices, but I felt like the quantity of flour overwhelmed it.I realize though, that I didn't follow the recipe exactly, so it may be that the recipe is a lot better than I'm giving it credit for. I prepared the recipe with skinless chicken tenders. The fact that I wasn't using chicken with skin may have been a huge game player. Maybe the fat from the skin is important to the crunch of the chicken. Maybe it tastes better using s bone-in chicken with skin. Not sure. At any rate, I won't be using this recipe again."
"I have made this twice now and is very good. I added some red pepper but that is all I needed to do. My wife and grand children all loved it."
"Can u fry chicken in a cast iron skillet instead of deep fryer?"
"Where does the recipe say "let it sit in the egg mixture"????"
"Followed the recipe to the T and my family enjoyed it. Will definitely be making this again."