Description
This classic fried chicken recipe features perfectly seasoned, crispy golden brown chicken pieces fried to juicy perfection. Coated in a flavorful seasoned flour and egg wash, the chicken is deep-fried until the skin is crunchy and the meat is tender and juicy inside. Ideal for a comforting dinner or family gathering, this recipe serves 12 and pairs excellently with your favorite sides.
Ingredients
Seasoned Flour Mixture
- 2 2/3 cups all-purpose flour
- 2 tablespoons garlic salt
- 1 tablespoon paprika
- 2 1/2 teaspoons pepper
- 2 1/2 teaspoons poultry seasoning
Egg Wash Mixture
- 2 large eggs
- 1 1/2 cups water
- 1 teaspoon salt
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon pepper
Chicken and Oil
- 2 broiler/fryer chickens (3 1/2 to 4 pounds each), cut up
- Oil for deep-fat frying (vegetable or peanut oil recommended)
Instructions
- Prepare the seasoned flour mixture: In a large shallow dish, combine 2 2/3 cups of the flour with garlic salt, paprika, 2 1/2 teaspoons pepper, and poultry seasoning. Mix thoroughly to ensure even seasoning.
- Prepare the egg wash mixture: In a separate shallow dish, lightly beat the eggs with water, then add salt, the remaining 1 1/3 cups of flour, and 1/2 teaspoon pepper. Stir until just combined to form a thin batter-like mixture.
- Coat the chicken pieces: Dip each chicken piece first into the egg wash mixture, then dredge in the seasoned flour mixture. Turn and press each piece to ensure a full, even coating on all sides.
- Heat the oil for frying: In an electric skillet or deep-fat fryer, heat the oil to 375°F (190°C). Use enough oil to allow pieces to float freely without overcrowding.
- Fry the chicken: Carefully add chicken pieces a few at a time into the hot oil. Fry for about 7 to 8 minutes per side or until the chicken is golden brown and the juices run clear when pierced.
- Drain and keep warm: Remove chicken from oil and drain on a paper towel-lined plate or wire rack to remove excess oil. To keep chicken warm and maintain crispiness, place on an ovenproof cooling rack set over a baking sheet in a 250°F oven while frying the remaining pieces.
Notes
- Do not overcrowd the pan during frying to ensure even cooking and crispiness.
- Maintaining oil temperature at 375°F is key to crispy, non-greasy fried chicken.
- Use a thermometer to check doneness; chicken should reach an internal temperature of 165°F.
- Using a cooling rack elevated in the oven keeps the chicken crispy by preventing steam buildup.
- This recipe works well with vegetable or peanut oil for frying due to their high smoke points.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
