Crispy Fried Chicken Recipe
- 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.
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
"Can u fry chicken in a cast iron skillet instead of deep fryer?"
"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."
"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."
"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."
"Never made fried chicken it always looked too complicated but this recipe is awesome and easy and fun. Love it thank you"
"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"
"I was disappointed. I found the batter lacking flavor and the fried skin fell off the bird. Wouldn't recommend this recipe."
"Very good.. thank you!"
"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!"
"Very, very good fried chicken. Perfect for the camping trip we went on. Made enough for a few meals and there were no leftovers!"
"This was a really good fried chicken recipe. I also tried it on some boneless chicken and it was great."
"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!"
"Finger lickin good!!!"
"This was my first time making fried chicken! This was delicious and will definitely make it again!"
"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."
"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 lbs..lol) 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!!!!"
"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."
"It says to turn chicken in the fryer after 5-6 minutes. Are they using a deep fryer or an electric fry pan?"
"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!"
"This was the best fried chicken I have ever made."
"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!"
"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."
"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."
"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."
"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."
"Boobear13 it said to add remaining flour and pepper to egg mixture. I can't wait to try this recipe."
"boobear13 - in sentence 2 it tells you to add it to the beaten egg and water mixture."
"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."
"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????????"
"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!"
"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."
"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 www.blackgirlcooks.com."
"IT IS VERY IMPORTANT NOT TO REDUCE THE HEAT WHEN FRYING! THIS WILL MAKE THE BREADING FALL OFF. ELECTRIC FRYER WORKS THE BEST."
"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."
"The family loved it. I thought it was a tad bland, so I'll just add some more seasoning next time."
"Undoubtedly the best homemade crispy fried chicken I have ever had. Wish I had thought of it."
"the best fried chicken i ever made. especially good using whole wings"
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.