Crispy Fried Chicken Recipe
Crispy Fried Chicken Recipe a truly irresistible ease food that promises a juicy, tender interior encased in a wonderfully crunchy, golden-brown crust. This recipe demystifies the classic technique, guiding you through a simple two-step coating process and temperature control necessary to achieve that signature crunch and superior flavor.
Whether you’re hosting a backyard barbecue or simply craving the best fried chicken you’ve ever had, this guide ensures a consistent, satisfying result, making it a must-have easy family dinner and a guaranteed crowd-please that dominates any soul food spread.
This recipe uses a simple two-step coating process (wet batter and seasoned flour) to ensure a crispy crust.
Yields: Varies depending on chicken size
Prep Time: 30 minutes
Cook Time: 7–8 minutes per side
Ingredients
For the Chicken:
- 2 broiler/fryer chickens (3-1/2 to 4 pounds each), cut into pieces (or 4 lbs of your favorite pieces like drumsticks and thighs)
- Oil for deep-fat frying
For the Breading (Divided):
- 4 cups all-purpose flour, divided (2-2/3 cups for dry mix, 1-1/3 cups for wet mix)
- 2 tablespoons garlic salt
- 1 tablespoon paprika
- 3 teaspoons black pepper, divided (2-1/2 tsp for dry mix, 1/2 tsp for wet mix)
- 2-1/2 teaspoons poultry seasoning
- 2 large eggs
- 1-1/2 cups water
- 1 teaspoon salt
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Instructions
- Prepare the Dry Mixture: In a large shallow dish, combine 2-2/3 cups of the flour, the garlic salt, paprika, 2-1/2 teaspoons of the black pepper, and the poultry seasoning. Mix well and set aside.
- Prepare the Wet Mixture: In a separate shallow dish, briefly beat the 2 large eggs with the 1-1/2 cups of water. Then, whisk in the remaining 1-1/3 cups of flour, and the 1/2 teaspoon of black pepper and 1 teaspoon of salt until smooth.
- Coat the Chicken: Dip each piece of chicken into the wet mixture first, allowing any excess to drip off. Then, dredge the piece into the dry flour mixture. Turn each piece until it is fully coated and press down firmly to ensure the breading adheres. Place coated chicken on a plate or wire rack and repeat for all pieces.
- Heat the Oil: Heat the oil to 375°F in an electric skillet or deep-fat fryer. The oil should be deep enough to at least partially submerge the chicken pieces.
- Fry the Chicken: Carefully place a few pieces of chicken into the hot oil at a time, ensuring not to overcrowd the pan (this keeps the oil temperature from dropping too quickly). Fry until the chicken is golden brown and the juices run clear, about seven to eight minutes per side.
- Tip: The chicken is fully cooked when the internal temperature in the thickest part of the meat reaches 165°F (74°C).
- Drain and Serve: Remove the chicken from the oil and drain on a paper towel-lined plate or a wire rack to keep the crust crispy. Serve immediately.
Pro Tip: For extra tender and juicy chicken
make higher your crispy fried chicken recipe to professional levels by incorporating the buttermilk brine an absolute essential prep step for achieving truly juicy chicken with incredible depth of flavor. The mild lactic acid naturally present in the buttermilk works wonders, helping to gently tenderize the meat fibers, ensuring every piece is exceptionally moist and fork-tender beneath the crunchy crust.
For significantly enhanced flavor and superior texture, we highly recommend soaking the cut-up chicken pieces (seasoned simply with a little extra salt and pepper) for a minimum of four hours, or, ideally, allowing the transformative overnight marinade to work its magic in the refrigerator. This simple technique locks in moisture, giving you the best-tasting fried chicken; just remember to thoroughly drain the chicken pieces before proceeding directly to the egg mixture coating.
