Back to Crispy Fried Chicken

Print Options


Card Sizes

Crispy Fried Chicken Recipe

Crispy Fried Chicken Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Crispy Fried Chicken

Sort By :
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?"

JoycemRhodes User ID: 6846874 249048
Reviewed Jun. 4, 2016

"Used this recipe. i halved it and used chicken breast tenders instead of whole chicken. Loved it. Best I've found yet for crispy chicken. Loved the egg dip. I had been looking for one like this."

glo34 User ID: 7728644 248702
Reviewed May. 27, 2016

"Where does the recipe say "let it sit in the egg mixture"????"

ctsaephanh User ID: 1936349 244656
Reviewed Feb. 28, 2016

"Followed the recipe to the T and my family enjoyed it. Will definitely be making this again."

cinbad1973 User ID: 8761872 243294
Reviewed Feb. 5, 2016

"Who ever suggested taking the chicken out of the batter and letting it sit - LIFE CHANGER. This is by FAR the best recipe I have ever tried. Let the batter drip off the chicken then coat in flour and Fry. Amazing recipe. Thank you so much."

cam6122 User ID: 8720114 242680
Reviewed Jan. 27, 2016

"Never made fried chicken it always looked too complicated but this recipe is awesome and easy and fun. Love it thank you"

tamdukes User ID: 8576631 235114
Reviewed Oct. 17, 2015

"It was a great recipe I added milk instead of water and lots extra lawry season salt and paprika but I like we'll seasoned it was delicious thanks"

Showers0416 User ID: 8530124 232489
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."

rozndatbow User ID: 8528565 232407
Reviewed Sep. 6, 2015

"Very good.. thank you!"

dschultz01 User ID: 1076910 232303
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!"

Robby1 User ID: 1478802 228264
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!"

Queenlalisa User ID: 15400 226634
Reviewed May. 20, 2015

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

JANENOV46 User ID: 3295323 226099
Reviewed May. 9, 2015

"My mom never made fried chicken and did not grow up ever eating it. I am a sucker for fried chicken and get it whenever I can. I kind of drug my heels at attempting this BUT This was not only easy, it was quick too. Thanks for the recipe!"

Jenetta User ID: 8004087 15266
Reviewed Sep. 23, 2014

"Finger lickin good!!!"

MOTCook User ID: 7688063 21781
Reviewed Sep. 11, 2014

"This was my first time making fried chicken! This was delicious and will definitely make it again!"

SCgirl61 User ID: 7925665 46400
Reviewed Sep. 8, 2014

"Easy recipe, made as directed, loved the thick crunchy breading that "stayed on" the chicken!! But, couldn't help feeling it was missing a hint of ?. Made extra for lunch tomorrow! Will definitely make again, it's now on a recipe card & in the recipe box!! Thanks for sharing."

Hagenchef User ID: 5984976 41575
Reviewed Jul. 27, 2014

"I prepared this recipe for 12 couples tonight and they were smackin lips and lickin fingers! Just a couple of hints or helpful suggestions. After letting chicken sit in egg mixture I placed it in a colander with pan underneath and drained a few minutes. I found that a large bowl with cover worked better for the shaking in flour mixture. (probably because I was doing 48 I then used my commercial fryers at 375* and timed the breasts at 11 minutes and the thighs, legs & wings @ 10 minutes and cooked all 48 pounds. When the guests arrived it was easy to then re-drop the pieces for 2 minutes and 10 seconds for quick plate service. I may be adding this recipe to my menu!!!!"

whiskeymama User ID: 2634444 45696
Reviewed Jun. 30, 2014

"You need to use an electric fry pan with maybe 1/4 to 1/2 inch of oil. I let the chicken sit for maybe 45 minutes before frying. Very easy and good."

WendyStrutz User ID: 920310 75131
Reviewed Jun. 21, 2014

"It says to turn chicken in the fryer after 5-6 minutes. Are they using a deep fryer or an electric fry pan?"

storinguptreasures User ID: 3023895 43394
Reviewed Jun. 20, 2014

"I grew up making fried chicken, but haven't prepared it in years. I realized my 4 year old grandson had never tasted this classic dish before, so I tried this recipe which is very similar to the one my Mom made. It was fantastic! I highly recommend this recipe, and will make again, this time increasing the amount of paprika. Thanks so much for posting this wonderful recipe for my favorite childhood dish!"

pamdevone User ID: 3875916 18049
Reviewed Jun. 20, 2014

"This was the best fried chicken I have ever made."

KarenKeefe User ID: 2062961 46399
Reviewed Jun. 18, 2014

"Made this tonight for dinner - it was AWESOME! We are having guests in August from Germany, and this along with (my) potato salad for a picnic will be a great American meal they will remember!"

Cherry658 User ID: 7725141 48492
Reviewed Jun. 18, 2014

"Made this today for lunch and my kids LOVED it. It was crispy, very easy to make and follow. Thanks for the recipe. I now have another way of making/cooking my fried chicken."

rebelwithoutaclue User ID: 4288906 20964
Reviewed Jun. 18, 2014

"Very good FC recipe. To prevent the coating from detaching from the chicken while frying, place the prepared chicken in the freezer for 20 min, then go directly to the fryer. Keep the temp up, I always fry at 375 degrees like Jeanne but in my electric fry pan it takes about 12 min per side. Frying at this higher temp prevents the frying oil from seeping into the chicken. Same great result but very crisp, juicy and healthier. I use Accent in my flour instead of salt. If you like extra crunch add some panko bread crumbs. The panko should be added to the egg wash mixture."

staffordkd User ID: 4112564 19062
Reviewed Jun. 18, 2014

"In answer to boobear13's question concerning the extra flour and pepper, 2-2/3 cups flour + 2-1/2 tsps pepper go into the resealable plastic bag. The remainder of the flour and pepper go into the water/egg mixture to create a "wet" dip which you then drop into the bag for a "dry" dip. Haven't tried this recipe, but it sounds very tasty."

leogking User ID: 5911063 202194
Reviewed Jun. 18, 2014

"as a fried chicken afficianado i find this as close to what i had growing up during the 30s and 40s.very satisfying to the palate."

Alijo User ID: 7344283 46398
Reviewed Jun. 18, 2014

"Boobear13 it said to add remaining flour and pepper to egg mixture. I can't wait to try this recipe."

kayakermom User ID: 6309829 75130
Reviewed Jun. 18, 2014

"boobear13 - in sentence 2 it tells you to add it to the beaten egg and water mixture."

Vivianruth19 User ID: 6991985 21635
Reviewed Jun. 18, 2014

"At boobear13 - on above recipe, it stated "In a shallow bowl, ...add salt, pepper and remaining flour". That's where and when you add the remaining pepper and flour you thought were unaccounted for."

boobear13 User ID: 7828314 202193
Reviewed Jun. 18, 2014

"I READ THIS RECIPE THROUGH 4 TIMES AND CANNOT FIGURE THIS OUT: The ingredients call for 4 cups of flour, divided and 3 teaspoons of pepper, divided. However, the directions call for 2 2/3 cups of flour and 2 1/2 teaspoons of pepper........... What happened to the remainder of the flour and the pepper????????"

marcionsmom User ID: 7737517 45625
Reviewed Mar. 27, 2014

"I literally joined this site just to comment on this recipe. I already fry chicken and have my staple ingredients (seasoned salt, onion and garlic powders, and black pepper) but I was looking for a recipe to help me make super crunchy fried chicken. I performed a Google search and looked at several other sites and recipes. I am so glad I made this recipe. I will never make fried chicken the old way again. Thanks for posting this!"

katlaydee3 User ID: 3741999 19544
Reviewed Sep. 2, 2013

"I have not made fried chicken in many years but I decided to splurge for my father's birthday dinner. This was easily the best fried chicken I have ever made. I think this was the first time that the coating did not fall off."

blackgirlcooks User ID: 6987349 202192
Reviewed Nov. 21, 2012

"I cook crispy fried chicken all the time. I agree that the key is the keep the oil temp stable. Remember to take the chicken out of the fridge 10 - 20 minutes before cooking to bring it to room temperature. This will ensure it stays crispy. I also have a recipe for fried chicken seasoning at"

cjcard_47 User ID: 5298845 45569
Reviewed Oct. 8, 2012


socalsunsets User ID: 6139575 47947
Reviewed Aug. 7, 2011

"Made this recipe as directed, and the results were great! I was finally able to make crispy fried chicken! Can't wait to try this again."

svanthillo17 User ID: 4246829 45527
Reviewed Jun. 26, 2009

"The family loved it. I thought it was a tad bland, so I'll just add some more seasoning next time."

Karen1027 User ID: 3603929 45524
Reviewed Jan. 5, 2009

"Undoubtedly the best homemade crispy fried chicken I have ever had. Wish I had thought of it."

karenannie User ID: 1556009 21366
Reviewed Jun. 1, 2008

"the best fried chicken i ever made. especially good using whole wings"

Loading Image

Wine Pairings

Full-Bodied White Wine

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