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
"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."
"Jennifer you really should learn how to cook this is one of the better fried chicken recipes around"
"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!!"
"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!"
"Wow! Absolutely,horrific! Sally Struthers could even get the fly ridden children of Africa to eat that crap."
"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?"