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Best-Ever Fried Chicken Recipe

Best-Ever Fried Chicken Recipe

Crispy, juicy and perfectly seasoned, this really is the best fried chicken recipe, ever. Summer reunions and neighborly gatherings will never be the same. When I was growing up, my parents had a farm, and every year, Dad would hire teenage boys to help by haying time. They looked forward to coming because they knew they would be treated to Mom's delicious fried chicken. —Lola Clifton, Vinton, Virginia
TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD:4 servings


  • 1-3/4 cups all-purpose flour
  • 1 tablespoon dried thyme
  • 1 tablespoon paprika
  • 2 teaspoons salt
  • 2 teaspoons garlic powder
  • 1 teaspoon pepper
  • 1 large egg
  • 1/3 cup milk
  • 2 tablespoons lemon juice
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • Oil for deep-fat frying


  • 1. In a shallow bowl, mix the first six ingredients. In a separate shallow bowl, whisk egg, milk and lemon juice until blended. Dip chicken in flour mixture to coat all sides; shake off excess. Dip in egg mixture, then again in flour mixture.
  • 2. In an electric skillet or deep fryer, heat oil to 375°. Fry chicken, a few pieces at a time, 6-10 minutes on each side or until golden brown and chicken juices run clear. Drain on paper towels. Yield: 4 servings.

Nutritional Facts

1 serving: 811 calories, 57g fat (9g saturated fat), 176mg cholesterol, 725mg sodium, 26g carbohydrate (2g sugars, 2g fiber), 47g protein.

Reviews for Best-Ever Fried Chicken

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Reviewed Jan. 2, 2018

"It was good. Next time I think I’ll add a tad bit more seasonings, but it was still good and crispy. The seasonings were a little bit of a tease ;)"

Reviewed Aug. 17, 2017

"To my mybubbarj1, "Well, duh, it's fried chicken!""

Reviewed Aug. 16, 2017

"I season the flour with Johnnys Seasoning or Lawrys and let the pieces "rest" for about 1 hour in the fridge.

I use my deep fryer/cooker outside (propane). You cannot beat this recipe. If you want the pieces extra crispy l, redip in egg/milk mix and seasoned flour. YUMMY!!!"

Reviewed Aug. 14, 2017

"This is the recipe that I have found after years of trying to be the best and most reliable. I substitute Accent for the salt. From time to time I will use Dixie Fry chicken Seasoning mix instead of flour. Either way, Lola nailed it.

If you have trouble getting the batter to stick, put battered chicken into the freezer for 15-20 min then go directly to the fryer.
To change it up a little substitute pickle juice for the lemon juice."

Reviewed Aug. 8, 2017

"I had a chicken thawed to bake last night, then saw this recipe and tried it. It was the best ever. The chickens available to buy now are huge and flavorless. This recipe has seasons perfectly balanced with flavor to enhance the chicken flavor and reminded me of the ones we had in my childhood. VERY Good!"

Reviewed Aug. 7, 2017


Reviewed Jun. 29, 2017

"not bad. the one step that appears to be missing from what I do is once its coated to let it set for about 20 minutes to dry out the coating and then it seems to adhear a little better and get more crunch. made this as the recipe states and just added that step to it. will make again but as other reviews state, may up the seasoning amount a little bit."

Reviewed Sep. 18, 2016

"This was my first time making fried chicken, and it turned out well; however, we thought it could use more seasoning. I would definitely make it again but would increase the seasonings."

Reviewed Aug. 16, 2016

"Used boneless skinless chicken breasts. Pretty good! Did have trouble with the batter sticking though."

Reviewed Aug. 16, 2016

"Sound like a great recipe, but to much in calories."

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