Print

Crispy Fried Chicken Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 6 reviews

This classic fried chicken recipe features perfectly seasoned, crispy, and juicy chicken pieces coated in a flavorful flour and spice mixture, then deep-fried to golden perfection. Ideal for family dinners or gatherings, this dish offers a crunchy exterior with tender, savory meat inside.

Ingredients

Flour and Seasonings

  • 4 cups all-purpose flour, divided
  • 2 tablespoons garlic salt
  • 1 tablespoon paprika
  • 3 teaspoons pepper, divided
  • 2–1/2 teaspoons poultry seasoning
  • 1 teaspoon salt

Wet Ingredients

  • 2 large eggs
  • 1–1/2 cups water

Chicken

  • 2 broiler/fryer chickens (3–1/2 to 4 pounds each), cut up

For Frying

  • Oil for deep-fat frying (enough to fill deep skillet or fryer to desired depth)

Instructions

  1. Prepare the flour mixtures: In a large shallow dish, combine 2-2/3 cups of the flour with garlic salt, paprika, 2-1/2 teaspoons of pepper, and poultry seasoning. In a separate shallow dish, beat the eggs briefly with water, then add the salt, remaining 1-1/3 cups flour, and 1/2 teaspoon pepper to create the egg-flour mixture.
  2. Dredge the chicken: Dip each chicken piece first into the egg mixture, ensuring it’s fully coated, then dredge it thoroughly in the seasoned flour mixture. Turn the pieces to coat all sides evenly.
  3. Heat the oil: Preheat oil in an electric skillet or deep-fat fryer to 375°F (190°C). Use enough oil to deep-fry the chicken pieces without crowding.
  4. Fry the chicken: Fry the chicken in batches, placing a few pieces at a time into the hot oil. Cook for about 7–8 minutes per side until the chicken turns golden brown and the juices run clear, indicating thorough cooking.
  5. Drain and keep warm: Remove the fried chicken pieces and drain them on a paper towel-lined plate or wire rack. To keep the chicken crispy and warm, place the pieces on an ovenproof cooling rack set over a baking sheet and hold them in a 250°F oven while frying the remaining batches.

Notes

  • Do not overcrowd the fryer to ensure even cooking and maintain oil temperature.
  • Maintaining oil temperature at 375°F is crucial for crispy coating without absorbing excess oil.
  • Using a wire rack in the oven to keep cooked chicken warm helps preserve crispiness better than stacking on plates.
  • Broiler/fryer chickens weighing between 3-1/2 to 4 pounds yield tender meat suitable for this recipe.
  • Adjust cooking time slightly depending on the size of chicken pieces to ensure doneness.

Find it online: https://bitezly.com/crispy-fried-chicken-recipe-2/