Fried Chicken
This crispy fried chicken recipe uses a batter instead of a flour coating. That helps the flour adhere to the chicken so it won’t fall off after cooking!
Ingredients
- 4 cupsall-purpose flour, divided
- 2 tablespoonsgarlic salt
- 1 tablespoonpaprika
- 3 teaspoonspepper, divided
- 2 teaspoonspoultry seasoning
- 2 largeeggs
- 1 cupswater
- 1 teaspoonsalt
- 2broiler/fryer chickens (3-1/2 to 4 pounds each), cut up
- oil for deep-fat frying
Directions
- 1
In a large shallow dish, combine 2-2/3 cups of the flour with the garlic salt, paprika, 2-1/2 teaspoons of the pepper and the poultry seasoning. In a separate shallow dish, briefly beat the eggs with the water before adding the salt, remaining 1-1/3 cups flour and 1/2 teaspoon pepper. Dip each piece of chicken into the egg mixture and then into the flour mixture. Turn each piece until it is fully coated.
- 2
Heat the oil to 375°F in an electric skillet or deep-fat fryer. Fry the chicken a few pieces at a time, being careful not to overcrowd the pan. Cook until the chicken is golden brown and the juices run clear, about seven to eight minutes per side. Drain the chicken on a paper towel-lined plate or wire rack. Editor’s Tip: Hold the chicken warm in a 250° oven while you cook the remaining pieces. Keeping the chicken elevated will keep it crispy, so we like to line a baking sheet with an ovenproof cooling rack.