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

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4.5 47 57
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Always a picnic favorite, this recipe is delicious either hot or cold. Kids call this my Kentucky Fried Chicken! —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 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

Nutritional Facts

2 piece: 469 calories, 14g fat (4g saturated fat), 130mg cholesterol, 1738mg sodium, 50g carbohydrate (1g sugars, 2g fiber), 33g protein.


  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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Remenec User ID: 6059530 261678
Reviewed Feb. 22, 2017

"This was one of the best fried chicken recipes I've tried. The batter is much thicker and crispier than others I've tried. I used boneless chicken breasts, and they turned out delicious."

missteddybear User ID: 8940173 259504
Reviewed Jan. 10, 2017

"jeanemed, don't give up on the recipe. try it again, and this time stick to the recipe. do what it says."

MMMike User ID: 8156198 256471
Reviewed Nov. 6, 2016

"This is one of my favorite coating recipes."

ohhhmeohhhmy User ID: 4351587 256106
Reviewed Oct. 29, 2016

"I made this with boneless breast tenders, using 2 Tbsp garlic powder and 1 tsp seasoned salt. It turned out great and the whole family loves it. After frying the chicken, I drained the grease through a steel strainer (catching the grease in a heat resistant bowl), used a few tsps of the grease with the remaining seasoned flour, and thinned with chicken broth to make gravy. Everything was great! Thank you for sharing!!"

chsmoak User ID: 8272977 252312
Reviewed Aug. 7, 2016

"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."

themightginkser User ID: 5621134 250421
Reviewed Jul. 13, 2016

"Best fried kids always ask, "Are you making that KFC chicken, Mom?" I have been making this recipe for 15 years!"

macant123 User ID: 8889547 250173
Reviewed Jul. 6, 2016

"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."

jeanemed User ID: 1512060 250105
Reviewed Jul. 5, 2016

"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."

joecraftii User ID: 3819332 249857
Reviewed Jun. 28, 2016

"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."

Halee2003 User ID: 7213920 249619
Reviewed Jun. 20, 2016

"Can u fry chicken in a cast iron skillet instead of deep fryer?"

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