Description

This classic fried chicken recipe delivers crispy, golden brown chicken with a flavorful, seasoned crust. Perfectly juicy on the inside and crunchy on the outside, it’s a timeless comfort food made with a well-seasoned flour coating and deep-fried to perfection. Ideal for family meals or gatherings, this recipe yields 12 servings of delicious homemade fried chicken.

Ingredients

Dry Ingredients

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

Main Ingredient

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

For Frying

Oil for deep-fat frying (enough to fill deep fryer or skillet several inches deep)

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Instructions

Dredge the chicken: In a large shallow dish, mix 2-2/3 cups of the flour with garlic salt, paprika, 2-1/2 teaspoons pepper, and poultry seasoning. In another shallow dish, beat eggs with water, then add salt, remaining 1-1/3 cups flour, and 1/2 teaspoon pepper. Dip each chicken piece first into the egg mixture, then coat thoroughly with the seasoned flour mixture, turning to cover completely.
Heat the oil: Preheat oil to 375°F in an electric skillet or deep-fat fryer. Use enough oil for deep frying, about 3 inches deep, ensuring even cooking.
Fry the chicken: Fry chicken pieces in batches to avoid overcrowding. Cook each piece about 7 to 8 minutes per side, turning once, until chicken is golden brown and juices run clear, which ensures it’s fully cooked inside.
Drain and keep warm: Remove chicken from oil and drain on paper towels or a wire rack lined over a baking sheet. To maintain crispiness, keep cooked chicken warm in a 250°F oven, elevated on an oven-safe cooling rack, while frying remaining pieces.

Notes

Do not overcrowd the frying pan to ensure even cooking and crispiness.
Maintain oil temperature at 375°F for best results; too low will make the chicken greasy, too high will burn coating.
Using a wire rack elevated on a baking sheet to drain keeps the crust from becoming soggy.
You can keep cooked chicken warm in a 250°F oven for up to 30 minutes without drying it out.