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Family-Favorite Fried Chicken

I was never impressed with the fried chicken recipes I'd tried, but then I started to experiment and came up with one that my whole family loves. Once you taste it, you'll know why! —Samantha Pazdernik, Breckenridge, Minnesota
  • Total Time
    Prep: 20 min. Cook: 10 min./batch
  • Makes
    4 servings


  • 1 cup all-purpose flour
  • 1/2 cup dry bread crumbs
  • 2 tablespoons poultry seasoning
  • 1 tablespoon paprika
  • 1/2 teaspoon dried parsley flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 3 eggs
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • Oil for deep-fat frying


  • In a shallow bowl, mix the first nine ingredients. In a separate shallow bowl, whisk eggs. Dip chicken pieces, one at a time, in eggs; coat with flour mixture.
  • Heat oil to 375° in an electric skillet or deep-fat fryer. Fry chicken, a few pieces at a time, 4-5 minutes on each side or until golden brown and juices run clear. Drain on paper towels.

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Average Rating:
  • Doug
    Jul 19, 2020

    Good base recipe for fried chicken. The chicken was moist and not dried out. As with another reviewer, I added salt and followed their advice in dredging in the flour first, then the egg, then the flour mixture again. By following that advice the flour adhered better to the chicken. I personally used boneless chicken thighs. I prepped the thighs by pounding them out with a meat hammer prior to dredging; by doing this I had to watch carefully because the chicken cooked faster. To avoid being bland I doubled all spices; however, did not double the flour. Overall, a good recipe.

  • Medic 716
    May 14, 2020

    Good flavor and easy

  • amsm
    May 20, 2019

    This chicken has a nice breading and fries up nicely. It does need a tad bit more salt for the flavors to really come through. Next time I make this I will add a bit more salt. I also dredged the chicken in flour before the whisked egg so that the egg and breading mixture would stick better.

  • lydetra
    Apr 21, 2018

    This is not a good recipe if you like flavor. The coating is great, but the flavor profile is very bland....thumbs down

  • crazysquid
    Apr 19, 2018

    RecipeI does not use any marinade or injection. Very generic taste. Sans buttermilk, very generic recipe. But C for effort of simplicity. Works far better if you either marinate or inject chicken at least 12 hours before cutting up into sections. Also, fry chicken breasts at a slightly lower temperature ( about 10 degrees) for 7 minutes longer.

  • Lou
    Aug 27, 2017

    Not impressed

  • Robby1
    May 1, 2017

    I have been looking for a good coating for chicken wings and this is it!! I deep fried them for about 9 minutes and they were perfect along with ranch dressing for dipping. I did substitute Panko for the bread crumbs, the wings were perfectly crisp! Can't wait to make the wings again and other chicken pieces.

  • MarcyC48
    Mar 6, 2017

    Amazing! This is exactly how l have been making my fried chicken for over 25 years. People love it and ask me " What do you put in your chicken to make it taste so good?"

  • suefalk
    Dec 31, 2016

    So good! A great variation to buttermilk fried chicken. I added a 1/2 teaspoon of cayenne to the dredge for a little kick.

  • Babygirl99
    Sep 21, 2016

    I didn't know fried chicken could be so G...OOD!