Crispy Fried Chicken Recipe
Crispy Fried Chicken Recipe photo by Taste of Home
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Crispy Fried Chicken Recipe

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4.5 46 56
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
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES:8 servings
TOTAL TIME: Prep: 10 min. Cook: 10 min./batch
MAKES: 8 servings

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

Nutritional Facts

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

Directions

  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

Full-Bodied White Wine

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

Reviews for Crispy Fried Chicken

AVERAGE RATING
(56)
RATING DISTRIBUTION
5 Star
 (43)
4 Star
 (7)
3 Star
 (5)
2 Star
 (1)
1 Star
 (0)
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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."

MY REVIEW
MMMike User ID: 8156198 256471
Reviewed Nov. 6, 2016

"This is one of my favorite coating recipes."

MY REVIEW
ohhhmeohhhmy User ID: 4351587 256106
Reviewed Oct. 29, 2016

"I made this with boneless breast tenders, using 2 Tbsp garlic powder and 1 tsp seasoned salt. It turned out great and the whole family loves it. After frying the chicken, I drained the grease through a steel strainer (catching the grease in a heat resistant bowl), used a few tsps of the grease with the remaining seasoned flour, and thinned with chicken broth to make gravy. Everything was great! Thank you for sharing!!"

MY REVIEW
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."

MY REVIEW
themightginkser User ID: 5621134 250421
Reviewed Jul. 13, 2016

"Best fried chicken...my kids always ask, "Are you making that KFC chicken, Mom?" I have been making this recipe for 15 years!"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
Halee2003 User ID: 7213920 249619
Reviewed Jun. 20, 2016

"Can u fry chicken in a cast iron skillet instead of deep fryer?"

MY REVIEW
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."

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