Crispy Fried Chicken Recipe

4.5 68 76
Crispy Fried Chicken Recipe
Crispy Fried Chicken Recipe photo by Taste of Home
Publisher Photo

Crispy Fried Chicken Recipe

Read Reviews
4.5 68 76
Publisher Photo
If you've wanted to learn how to make fried chicken, this is the recipe for you. Always a picnic favorite, this chicken is delicious either hot or cold. Kids call it 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.

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  • 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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Theresa User ID: 9426749 283935
Reviewed Feb. 19, 2018

"I used a dutch oven instead of a deep fryer and just used a food thermometer to adjust the heat and keep it at 350F. I would not use a skillet because there was a fair amount of splattering from the oil, but a deeper pot should be fine. I put about an inch or two of canola oil in my dutch oven. I had an entire bird I needed to use up, so I cut it into pieces. I saw that the recipe was for two 3-4lb fryers, but I had a pretty big bird (~5lb), so I still made the entire amount. If you are also only frying 1 bird, you could definitely cut this back, because I had a lot of the batter and flour mixture left. This was exactly what I wanted--a nice crispy outside and moist and juicy inside. The flavor from the spices was subtle, not overwhelming at all. If you like really really crunchy fried chicken, I would suggest flour mixture, batter, then flour again. I liked the normal amount of batter though, it was perfect. :)"

MY REVIEW
ckmcgill User ID: 4643462 283410
Reviewed Feb. 8, 2018

"I have a question. This sounds very good but I do not have a deep fryer. Can I just fry on my stove with a skillet?"

MY REVIEW
ckmcgill User ID: 4643462 283409
Reviewed Feb. 8, 2018

"I have a question. This sounds very good but I do not have a deep fryer. Can I just fry on my stove with a skillet?"

MY REVIEW
Cottle85 User ID: 8130015 282242
Reviewed Jan. 17, 2018

"Sorry but I found recipe very bland, would not make again!!! Followed recipe exactly..."

MY REVIEW
Keren User ID: 9327119 277896
Reviewed Jan. 16, 2018

"Love this recipe! This will be my go to fried chicken recipe! EVERYONE loved it! I think those that were not in favor of this recipe, either don't know how to cook or don't know what fried chicken is supposed to taste like."

MY REVIEW
Julie User ID: 9204188 280386
Reviewed Jan. 2, 2018

"Just made this recipe exactly as written using chicken wings. I have never made fried chicken like this before. It is FANTASTIC! Very crispy! I tossed some buffalo wing sauce on the wings and they were delicious. Thank you for sharing this recipe."

MY REVIEW
Thumper User ID: 9356441 279055
Reviewed Dec. 10, 2017

"I made this exactly like it said, but I forgot the chicken. Needless to say I went hungry that night. I feel like Hillary. I feel stupid just like her."

MY REVIEW
Eva User ID: 9342225 278558
Reviewed Dec. 1, 2017

"I just made this. Because I was using thighs I increased the cook time to 18 minutes. The chicken was "popeyes like" in appearance. The kids and the hubs loved it."

MY REVIEW
PAL User ID: 9330745 278063
Reviewed Nov. 21, 2017

"This recipe is horrid. I cannot comprehend how anyone could give this mess 5 stars. Quite simply, it was bland and tasteless. The former KFC employee is right -- it should be double dipped and at least 1 cup of flour should be eliminated. I hated the color of the final product!"

MY REVIEW
czartoryp User ID: 7510978 278001
Reviewed Nov. 19, 2017

"My family and I liked it very much. I felt like I made restaurant fried chicken."

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