Crispy Fried Chicken Recipe
- 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.
2 pieces: 469 calories, 14g fat (4g saturated fat), 130mg cholesterol, 1738mg sodium, 50g carbohydrate (1g sugars, 2g fiber), 33g protein.
Reviews for Crispy Fried Chicken
"Sodium is way too high. 2 pieces has a day's worth. Sub granulated garlic for the garlic salt."
"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!!!"
"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."
"This is the best fried chicken recipe I have ever tried."
"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."
"Excellent recipe. Added mashed potatoes and pan gravy for great Sunday meal."
"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."
"jeanemed, don't give up on the recipe. try it again, and this time stick to the recipe. do what it says."
"This is one of my favorite coating recipes."
"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 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."
"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."
"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."
"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."
"Can u fry chicken in a cast iron skillet instead of deep fryer?"
"Where does the recipe say "let it sit in the egg mixture"????"
"Followed the recipe to the T and my family enjoyed it. Will definitely be making this again."
"It was a great recipe I added milk instead of water and lots extra lawry season salt and paprika but I like we'll seasoned it was delicious thanks"
"I was disappointed. I found the batter lacking flavor and the fried skin fell off the bird. Wouldn't recommend this recipe."
"Very good.. thank you!"
"Excellent recipe! I used this with boneless chicken breasts and made sandwiches out of them. My only regret is that I didn't make extra!"
"Very, very good fried chicken. Perfect for the camping trip we went on. Made enough for a few meals and there were no leftovers!"
"Finger lickin good!!!"
"This was my first time making fried chicken! This was delicious and will definitely make it again!"
"I prepared this recipe for 12 couples tonight and they were smackin lips and lickin fingers! Just a couple of hints or helpful suggestions. After letting chicken sit in egg mixture I placed it in a colander with pan underneath and drained a few minutes. I found that a large bowl with cover worked better for the shaking in flour mixture. (probably because I was doing 48 lbs..lol) I then used my commercial fryers at 375* and timed the breasts at 11 minutes and the thighs, legs & wings @ 10 minutes and cooked all 48 pounds. When the guests arrived it was easy to then re-drop the pieces for 2 minutes and 10 seconds for quick plate service. I may be adding this recipe to my menu!!!!"
"It says to turn chicken in the fryer after 5-6 minutes. Are they using a deep fryer or an electric fry pan?"
"I grew up making fried chicken, but haven't prepared it in years. I realized my 4 year old grandson had never tasted this classic dish before, so I tried this recipe which is very similar to the one my Mom made. It was fantastic! I highly recommend this recipe, and will make again, this time increasing the amount of paprika. Thanks so much for posting this wonderful recipe for my favorite childhood dish!"
"This was the best fried chicken I have ever made."
"Very good FC recipe. To prevent the coating from detaching from the chicken while frying, place the prepared chicken in the freezer for 20 min, then go directly to the fryer. Keep the temp up, I always fry at 375 degrees like Jeanne but in my electric fry pan it takes about 12 min per side. Frying at this higher temp prevents the frying oil from seeping into the chicken. Same great result but very crisp, juicy and healthier. I use Accent in my flour instead of salt. If you like extra crunch add some panko bread crumbs. The panko should be added to the egg wash mixture."
"In answer to boobear13's question concerning the extra flour and pepper, 2-2/3 cups flour + 2-1/2 tsps pepper go into the resealable plastic bag. The remainder of the flour and pepper go into the water/egg mixture to create a "wet" dip which you then drop into the bag for a "dry" dip. Haven't tried this recipe, but it sounds very tasty."
"as a fried chicken afficianado i find this as close to what i had growing up during the 30s and 40s.very satisfying to the palate."
"Boobear13 it said to add remaining flour and pepper to egg mixture. I can't wait to try this recipe."
"boobear13 - in sentence 2 it tells you to add it to the beaten egg and water mixture."
"At boobear13 - on above recipe, it stated "In a shallow bowl, ...add salt, pepper and remaining flour". That's where and when you add the remaining pepper and flour you thought were unaccounted for."
"I READ THIS RECIPE THROUGH 4 TIMES AND CANNOT FIGURE THIS OUT: The ingredients call for 4 cups of flour, divided and 3 teaspoons of pepper, divided. However, the directions call for 2 2/3 cups of flour and 2 1/2 teaspoons of pepper........... What happened to the remainder of the flour and the pepper????????"
"I literally joined this site just to comment on this recipe. I already fry chicken and have my staple ingredients (seasoned salt, onion and garlic powders, and black pepper) but I was looking for a recipe to help me make super crunchy fried chicken. I performed a Google search and looked at several other sites and recipes. I am so glad I made this recipe. I will never make fried chicken the old way again. Thanks for posting this!"
"I cook crispy fried chicken all the time. I agree that the key is the keep the oil temp stable. Remember to take the chicken out of the fridge 10 - 20 minutes before cooking to bring it to room temperature. This will ensure it stays crispy. I also have a recipe for fried chicken seasoning at www.blackgirlcooks.com."
"IT IS VERY IMPORTANT NOT TO REDUCE THE HEAT WHEN FRYING! THIS WILL MAKE THE BREADING FALL OFF. ELECTRIC FRYER WORKS THE BEST."
"Made this recipe as directed, and the results were great! I was finally able to make crispy fried chicken! Can't wait to try this again."
"The family loved it. I thought it was a tad bland, so I'll just add some more seasoning next time."
"Undoubtedly the best homemade crispy fried chicken I have ever had. Wish I had thought of it."
"the best fried chicken i ever made. especially good using whole wings"