Crispy Fried Chicken Recipe

4.5 55 65
Crispy Fried Chicken Recipe
Crispy Fried Chicken Recipe photo by Taste of Home
Publisher Photo

Crispy Fried Chicken Recipe

Read Reviews
4.5 55 65
Publisher Photo
Always a picnic favorite, this recipe is delicious either hot or cold. Kids call this my Kentucky Fried Chicken! —Jeanne Schnitzler, Lima, Montana
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min./batch
MAKES:
8 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min./batch

Ingredients

  • 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

Directions

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.
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

Nutritional Facts

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

  • 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.
Originally published as Crispy Fried Chicken in Taste of Home June/July 1997, p18

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Reviews forCrispy Fried Chicken

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NevadaMike User ID: 7590334 271864
Reviewed Aug. 16, 2017

"Sodium is way too high. 2 pieces has a day's worth. Sub granulated garlic for the garlic salt."

MY REVIEW
Evan User ID: 9233678 271629
Reviewed Aug. 11, 2017

"Finally a fried chicken recipe with an egg wash. Love it! Makes the best coating...and who honestly keeps buttermilk in their fridge??? And I am a self admitted garlic salt junkie, so this is aces in my book!!!"

MY REVIEW
Marliey49 User ID: 8701007 269287
Reviewed Jul. 10, 2017

"Second time making and....oh my gosh the best fried chicken ever! My family asks for it every week an d recipe works very well with GF flour."

MY REVIEW
willowrae User ID: 7988412 267453
Reviewed May. 29, 2017

"This is the best fried chicken recipe I have ever tried."

MY REVIEW
Melissa User ID: 9114797 263706
Reviewed Mar. 20, 2017

"I really liked the batter. But I have to ask, what is the water for? I'm not a savvy chef and follow directions because I have to. I was expecting milk or something, but the egg and water was so runny. Otherwise, I thought it was really good."

MY REVIEW
Danny User ID: 9114154 263668
Reviewed Mar. 19, 2017

"Excellent recipe. Added mashed potatoes and pan gravy for great Sunday meal."

MY REVIEW
Colleen User ID: 9103135 263210
Reviewed Mar. 8, 2017

"Fantastic!!!!! I made this today. Followed the recipe EXACTLY! This is the best fried chicken I've had in a very long time. This will be my new fried chicken recipe for years to come!! Thanks so much for sharing!!!"

MY REVIEW
Judi User ID: 7967905 261842
Reviewed Feb. 26, 2017

"When I was a manager for KFC, we made Extra Krispy by "double-dipping". Floured (with the "secret recipe"), then dipped into the milk mixture, then floured again before deep frying."

MY REVIEW
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."

MY REVIEW
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."

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