Crispy Fried Chicken Recipe

4.5 78 83
Crispy Fried Chicken Recipe
Crispy Fried Chicken Recipe photo by Taste of Home
Publisher Photo

Crispy Fried Chicken Recipe

Read Reviews
4.5 78 83
Publisher Photo
If you've wanted to learn how to make fried chicken, this is the recipe for you. Always a picnic favorite, this deep fried chicken recipe 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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Leona User ID: 9144738 286792
Reviewed Apr. 17, 2018

"Delicious"

MY REVIEW
barkerc1980 User ID: 7086906 286448
Reviewed Apr. 10, 2018

"Great recipe, but you're one key secret ingredient in the breading to be close to KFC as you can get. That ingredient is Ground Oregano. As a teen I worked at a KFC and would often end up covered in the flour mixture, the one scent I was always able to identify, besides the obvious pepper, was oregano, which I can smell a block away because it is my all time favorite herb both in smell and taste."

MY REVIEW
Phyllis User ID: 9437545 285492
Reviewed Mar. 23, 2018

"Brill"

MY REVIEW
Steve User ID: 9438023 285210
Reviewed Mar. 17, 2018

"Jennifer you really should learn how to cook this is one of the better fried chicken recipes around"

MY REVIEW
Megan User ID: 9433339 284711
Reviewed Mar. 6, 2018

"I love this recipe so much. The first time I tried it, something went wrong and it turned out pretty badly. But I love fried chicken and I had to try again. I have no idea what I did wrong that first time, but whenever I make it, it turns out wonderfully. So crunchy and so flavorful. Delicious!!"

MY REVIEW
Tiffany User ID: 9429564 284297
Reviewed Feb. 26, 2018

"Absolutely delicious!! Thank you for sharing this recipe with us. It is kinda messy, but all good recipes are, so be ready for that.

I don’t know why Jennifer is being a total b***h, she probably can’t cook, and I don’t know why Kimberly has to be so negative about the serving size, but the chicken is amazing!"

MY REVIEW
Jennifer User ID: 9429070 284235
Reviewed Feb. 25, 2018

"Wow! Absolutely,horrific! Sally Struthers could even get the fly ridden children of Africa to eat that crap."

MY REVIEW
bidisc User ID: 6460444 284136
Reviewed Feb. 23, 2018

"Delicious!"

MY REVIEW
Tracey User ID: 9427798 284084
Reviewed Feb. 22, 2018

"I have very picky eaters and this recipe was a hit. I used to work at a chicken place here when I was a teen & this was pretty close to how they made their chicken. I followed the instructions to the T & it came out awesome. Definitely a weekly staple in our family now."

MY REVIEW
Kimberly User ID: 7543845 283957
Reviewed Feb. 19, 2018

"I plan to make this soon, but I had a question and a comment.

Comment first: Why create a serving that has more than 2x as much protein as the human body is able to process in a 4 hour period? A single chicken leg is enough protein for an entire meal for one person...the serving sizes here are a serious overkill and very unhealthy!
Which, brings me to the question: Can this be frozen once cooked? Has anyone tried freezing and reheating this recipe? I think I might try, since this recipe will yield me more than 16 meals worth of protein--which is way more than I could eat before it spoils on me.
Was wondering if par cooking it in the oven for maybe 20 minutes, then freezing and deep frying (or pan frying more likely) it after I've pulled it from the freezer. Anyone try this by chance? Anyone think it will or will not work?"

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