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Crispy Fried Chicken Recipe
Crispy Fried Chicken Recipe photo by Taste of Home

Crispy Fried Chicken Recipe

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4.5 31
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Always a picnic favorite, this fried chicken is delicious hot or cold. —Jeanne Schnitzler, Lima, Montana
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES: 8 servings


  • 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


  1. 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.
  2. 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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Reviewed Sep. 8, 2015

"I was disappointed. I found the batter lacking flavor and the fried skin fell off the bird. Wouldn't recommend this recipe."

Reviewed Sep. 6, 2015

"Very good.. thank you!"

Reviewed Sep. 4, 2015

"Excellent recipe! I used this with boneless chicken breasts and made sandwiches out of them. My only regret is that I didn't make extra!"

Reviewed Jun. 20, 2015

"Very, very good fried chicken. Perfect for the camping trip we went on. Made enough for a few meals and there were no leftovers!"

Reviewed May. 20, 2015

"This was a really good fried chicken recipe. I also tried it on some boneless chicken and it was great."

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