{"id":24749,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-08T00:00:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/crispy-fried-chicken\/"},"modified":"2024-08-08T17:00:16","modified_gmt":"2024-08-08T22:00:16","slug":"crispy-fried-chicken","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/crispy-fried-chicken\/","title":{"rendered":"Fried Chicken"},"content":{"rendered":"<p>Fried chicken wasn\u2019t a staple on my family\u2019s dinner table growing up, but I vividly remember my first encounter with this crispy-coated dish. Someone brought an iconic red-and-white bucket of <a href=\"https:\/\/www.tasteofhome.com\/article\/best-fast-food-fried-chicken\/\" data-name=\"www.tasteofhome.com\/article\/best-fast-food-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">fast-food chicken<\/a> to a Fourth of July block party. I was apprehensive as I stood on tippy toes, peering over the edge of the bucket to peek inside.<\/p>\n<p>As a picky eater, I generally avoided messy, hard-to-eat food like greasy chicken on the bone, but all the other kids were doing it. So, I held the drumstick with the edges of my fingers and sunk my teeth into the crunchy exterior. My unease disappeared, and I couldn\u2019t help but smile as the coating shattered to reveal tender chicken within.<\/p>\n<p>I\u2019ve had a lot of fried chicken since then, from chicken soaked in buttermilk for 48 hours to <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cornmeal-oven-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/cornmeal-oven-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">cornmeal oven-fried chicken<\/a> and cornstarch-coated karaage chicken (aka <a href=\"https:\/\/www.tasteofhome.com\/article\/japanese-fried-chicken\/\" data-name=\"www.tasteofhome.com\/article\/japanese-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">Japanese fried chicken<\/a>). What makes this fried chicken recipe unique is the batter, an egg and flour mixture that helps the crispy coating stick to the chicken. And while buttermilk is really common in fried chicken recipes, I&#8217;m glad we skip it here. Because, honestly, how many of us actually keep buttermilk in the fridge?<\/p>\n<h2>Fried Chicken Ingredients<\/h2>\n<ul>\n<li><strong>Chicken<\/strong>: We use the whole bird instead of buying individual chicken pieces. <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-up-a-whole-chicken\/\" data-name=\"www.tasteofhome.com\/article\/how-to-cut-up-a-whole-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">Cutting up a whole chicken<\/a> creates a nice assortment of white and dark meat while also ensuring all the pieces are cut into even sizes.<\/li>\n<li><strong>The batter<\/strong>: We tackle the chicken coating in two steps. First, there&#8217;s a batter of flour, eggs and water. This evenly coats the chicken and prevents the breading from falling off. Next, we dip the chicken in seasoned flour, which helps the chicken become as crispy as possible when it hits the hot oil.<\/li>\n<li><strong>The seasonings<\/strong>: We use a flavorful mixture of garlic salt, paprika, black pepper and <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-poultry-seasoning\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-poultry-seasoning\/\" data-module=\"content engagement\" data-position=\"embedded links\">poultry seasoning<\/a>. This blend includes dried sage, thyme, rosemary, marjoram and nutmeg. If you don\u2019t have garlic salt on hand, mix your own by combining one part garlic powder with three parts salt (i.e., one teaspoon garlic powder and three teaspoons salt).<\/li>\n<li><strong>Oil<\/strong>: The <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\" data-name=\"www.tasteofhome.com\/article\/best-oils-frying\/\" data-module=\"content engagement\" data-position=\"embedded links\">best oils for frying<\/a> are neutral oils, like canola and safflower oil. Their higher smoke points make them ideal for frying chicken and other foods.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Dredge the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1942186\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crispy-Fried-Chicken-THVS23_6445_MR_10_16_23_CrispyFriedChicken_1_KSedit.jpg?fit=700%2C467\" alt=\"Mixing Dry Ingredients in a Glass Rectangular Bowl to make Crispy Fried Chicken\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p>Dip each piece of chicken into the egg mixture and then into the flour mixture. Turn each piece until it is fully coated.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1942188\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crispy-Fried-Chicken-THVS23_6445_MR_10_16_23_CrispyFriedChicken_3_THVS23_6445_MR_10_16_23_CrispyFriedChicken_4_KSedit.jpg?fit=700%2C467\" alt=\"Coating Chicken with Egg Mix and Flour to Make Crispy Fried Chicken\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h3>Step 2: Fry the chicken<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1942144\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crispy-Fried-Chicken-THVS23_6445_MR_10_16_23_CrispyFriedChicken_5_KSedit.jpg?fit=700%2C467\" alt=\"Chicken Ready to Fry Picked with Cooking Tong and Boiling Oil in a Pot\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<p>Heat the oil to 375\u00b0F 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.<\/p>\n<p><em>Editor\u2019s Tip<\/em>: Hold the chicken warm in a 250\u00b0 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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-1942145\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crispy-Fried-Chicken-THVS23_6445_MR_10_16_23_CrispyFriedChicken_6_KSedit.jpg?fit=700%2C467\" alt=\"Crispy Fried Chicken Picked with Cooking Tong\" width=\"700\" height=\"467\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Taste Recipes<\/span><\/span><\/p>\n<h2>Fried Chicken Recipe Variations<\/h2>\n<ul>\n<li><strong>Marinate in buttermilk<\/strong>: Buttermilk is a solid option for marinating chicken because the acid helps break down the protein, creating tender, moist and juicy meat. Don&#8217;t marinate chicken for longer than 48 hours, as the meat can become mushy with extended exposure. You can also marinate chicken in milk acidified with lemon juice or yogurt. The lactic acid in yogurt penetrates deeply into the meat without breaking down muscle fibers.<\/li>\n<li><strong>Make spice substitutions: <\/strong>Adjust the spices to your liking. Add hot sauce to the egg mixture or cayenne pepper to the flour coating if you like a bolder, spicier flavor. If you want the dish to taste more like <a href=\"https:\/\/www.tasteofhome.com\/article\/kfcs-secret-recipe-crispy-fried-chicken\/\" data-name=\"www.tasteofhome.com\/article\/kfcs-secret-recipe-crispy-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">KFC\u2019s fried chicken recipe<\/a>, add oregano to the mix (and consider adding MSG because monosodium glutamate is listed on the company\u2019s ingredients list).<\/li>\n<li><strong>Fry in a Dutch oven: <\/strong>Don\u2019t have an electric skillet? Don\u2019t fret! A large stockpot or Dutch oven works just as well.<\/li>\n<li><strong>Vary how you serve it:<\/strong>\u00a0Fried chicken tastes fantastic with country-style <a href=\"https:\/\/www.tasteofhome.com\/collection\/side-dishes-for-fried-chicken\/\" data-name=\"www.tasteofhome.com\/collection\/side-dishes-for-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">side dishes<\/a> like mashed potatoes, coleslaw and mac and cheese. To change things up, try serving fried chicken with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/southern-fried-chicken-with-gravy\/\" data-name=\"www.tasteofhome.com\/recipes\/southern-fried-chicken-with-gravy\/\" data-module=\"content engagement\" data-position=\"embedded links\">cream gravy<\/a> or an array of <a href=\"https:\/\/www.tasteofhome.com\/collection\/chicken-wing-sauce-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/chicken-wing-sauce-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken wing dipping sauces<\/a>. We also love serving fried chicken recipes with maple syrup as <a href=\"https:\/\/www.tasteofhome.com\/article\/chicken-and-waffles\/\" data-name=\"www.tasteofhome.com\/article\/chicken-and-waffles\/\" data-module=\"content engagement\" data-position=\"embedded links\">chicken and waffles<\/a>.<\/li>\n<\/ul>\n<h2>How to Store Fried Chicken<\/h2>\n<p>Store leftover fried chicken in an airtight container in the refrigerator for four to five days. Allow the chicken to cool before covering the container, as the chicken retains a crispier coating when the steam isn&#8217;t trapped inside.<\/p>\n<p><a href=\"https:\/\/www.tasteofhome.com\/article\/reheat-fried-chicken\/\" data-name=\"www.tasteofhome.com\/article\/reheat-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">Reheat fried chicken<\/a> in a 350\u00b0 oven for about 15 minutes before bumping it to 400\u00b0 to crisp the skin. To use an air fryer, preheat the unit to 350\u00b0, spray each side of the chicken with cooking spray, and cook, flipping every three minutes until each piece reaches an internal temperature of 165\u00b0.<\/p>\n<h2>Fried Chicken Tips<\/h2>\n<h3>Can you use cornstarch instead of flour for fried chicken?<\/h3>\n<p>Traditional <a href=\"https:\/\/www.tasteofhome.com\/recipes\/country-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/country-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">country fried chicken<\/a> recipes use flour, but it&#8217;s not uncommon to find cornstarch amongst modern ingredient lists. Cornstarch helps the chicken crisp up, so feel free to replace up to a quarter of the flour with cornstarch if you like. We use half flour and half cornstarch when making <a href=\"https:\/\/www.tasteofhome.com\/recipes\/sweet-sour-chicken-dippers\/\" data-name=\"www.tasteofhome.com\/recipes\/sweet-sour-chicken-dippers\/\" data-module=\"content engagement\" data-position=\"embedded links\">sweet and sour chicken<\/a> and 100% cornstarch for <a href=\"https:\/\/www.tasteofhome.com\/article\/korean-fried-chicken-recipe\/\" data-name=\"www.tasteofhome.com\/article\/korean-fried-chicken-recipe\/\" data-module=\"content engagement\" data-position=\"embedded links\">Korean fried chicken<\/a>.<\/p>\n<h3>Is fried chicken better with batter or flour?<\/h3>\n<p>Fried chicken tastes fantastic with a batter or a flour coating. It\u2019s simply a matter of preference. Flour coatings like the one used in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-fried-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/best-ever-fried-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">fried chicken recipe<\/a> combine flour with spices, and they sometimes add cornstarch or baking powder to the mix. When fried chicken is coated in a wet coating\u2014like the egg, water and flour mixture made in this recipe\u2014it\u2019s referred to as a batter.<\/p>\n<h3>How do you keep the breading from falling off on fried chicken?<\/h3>\n<p>The best way to get the batter to stick to chicken is by patting the chicken skin dry with a paper towel. You can also let the chicken sit uncovered in the refrigerator overnight. The flour just adheres better when the skin is dry, making it less likely to fall off after it\u2019s fried. You&#8217;ll also want to fully coat each piece of chicken in the batter and press down firmly when transferring the chicken to the flour mixture.<\/p>\n<h3>How long does chicken take to fry?<\/h3>\n<p>In most fried chicken recipes, chicken should be fried for about seven to eight minutes per side. However, keep in mind that pieces can vary in size and thickness. The chicken is fully cooked when the thickest part of the meat registers at 165\u00b0. For visual indicators, look for crispy, golden-brown skin.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This crispy fried chicken recipe uses a batter instead of a flour coating. That helps the flour adhere to the chicken so it won,\u00c4\u00f4t fall off after cooking!<\/p>\n","protected":false},"author":7954,"featured_media":2017325,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[307330,304177,304292,303887,306848,304268,307307,324623,304150,303883],"categories-v2":[310369,309457,308305,308478,309603,259483,310342,309177,309434,308476],"coauthors":[50034],"recommended_recipes":[{"post_title":"Fried Chicken Tenders","post_link":"\/recipes\/southern-fried-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/Southern-Fried-Chicken-Strips_EXPS_FT23_35128_ST_0720_5.jpg"},{"post_title":"Crispy Baked Chicken Thighs","post_link":"\/recipes\/crispy-baked-chicken-thighs\/","post_image":"\/wp-content\/uploads\/2023\/06\/Crispy-Baked-Chicken-Thighs_EXPS_TOHcom23_243881_P2_MD_05_23_3b.jpg"},{"post_title":"Crispy Fried Chicken Breasts","post_link":"\/recipes\/crispy-fried-chicken-breasts\/","post_image":"\/wp-content\/uploads\/2024\/04\/Crispy-Fried-Chicken-Breasts_EXPS_FT24_275963_0404_JR_6.jpg"},{"post_title":"Fried Sweet and Sour Chicken","post_link":"\/recipes\/sweet-sour-chicken-dippers\/","post_image":"\/wp-content\/uploads\/2025\/04\/Fried-Sweet-and-Sour-Chicken_EXPS_TOHD25_10429_JonathanMelendez_02.jpg"},{"post_title":"Crispy Orange Chicken","post_link":"\/recipes\/crispy-orange-chicken\/","post_image":"\/wp-content\/uploads\/2025\/01\/Crispy-Orange-Chicken_EXPS_TOHD24_73206_JonathanMelendez_05.jpg"},{"post_title":"Crispy Ranch Fried Chicken","post_link":"\/recipes\/crispy-ranch-fried-chicken\/","post_image":"\/wp-content\/uploads\/0001\/01\/EXPS_HVR19_246119_B10_15_9bv2.jpg"},{"post_title":"Fried Chicken Coating","post_link":"\/recipes\/fried-chicken-coating\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps17385_QC10249D19B-2.jpg"},{"post_title":"Crispy Barbecue Chicken Tenders","post_link":"\/recipes\/crispy-barbecue-chicken-tenders\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps131394__SD143206B04_04_6b.jpg"},{"post_title":"Crispy Chicken","post_link":"\/recipes\/crispy-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps7886_QC2162C8A.jpg"},{"post_title":"Crispy Fried Tacos","post_link":"\/recipes\/crispy-fried-tacos\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps13716_CB1217C291.jpg"},{"post_title":"Spicy Fried Chicken","post_link":"\/recipes\/spicy-fried-chicken\/","post_image":"\/wp-content\/uploads\/2024\/06\/Spicy-Fried-Chicken_EXPS_FT24_276503_ST_0529_1.jpg"},{"post_title":"Crispy Oven-Baked Chicken","post_link":"\/recipes\/crispy-oven-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps24620_LT10504D27D.jpg"},{"post_title":"Baked Crunchy Chicken","post_link":"\/recipes\/baked-crunchy-chicken\/","post_image":"\/wp-content\/uploads\/2017\/09\/Baked-Crunchy-Chicken_exps39807_CF1753657A07_02_2b_RMS.jpg"},{"post_title":"Crispy Chicken Wontons","post_link":"\/recipes\/crispy-chicken-wontons\/","post_image":"\/wp-content\/uploads\/2017\/09\/EXPS_12342_BEC1450749D8_RMS.jpg"},{"post_title":"Pan Fried Chicken","post_link":"\/recipes\/pan-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps38409_C1115462D47D.jpg"},{"post_title":"Crispy Chicken Strips","post_link":"\/recipes\/crispy-chicken-strips\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps10600_QC10054C14.jpg"},{"post_title":"Crispy Onion Baked Chicken","post_link":"\/recipes\/crispy-onion-baked-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps42777_CFT1437885D45A.jpg"},{"post_title":"Crispy Hot Chicken Salad","post_link":"\/recipes\/crispy-hot-chicken-salad\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps32241_SD1194411D46-6.jpg"},{"post_title":"Easy Fried Chicken","post_link":"\/recipes\/easy-fried-chicken\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps20961_TH10385D27C.jpg"},{"post_title":"Crispy Chicken Nuggets","post_link":"\/recipes\/crispy-chicken-nuggets\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"}],"acf":{"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_moat_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/Crispy-Fried-Chicken_EXPS_TOHJJ22_6445_DR_02_03_11b.jpg","override_recipe_video_settings":false,"long_pin_file":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/crispy-fried-chicken\/","name":"Fried Chicken","datePublished":"2018-01-01","dateModified":"2024-08-08","prepTime":"PT15M","cookTime":"PT15M","totalTime":"PT30M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crispy-Fried-Chicken_EXPS_TOHJJ22_6445_DR_02_03_11b.jpg","height":300,"width":300},"recipeCategory":["Dinner"],"description":"This crispy fried chicken recipe uses a batter instead of a flour coating. That helps the flour adhere to the chicken so it won\u2019t fall off after cooking!","recipeIngredient":["4 cups all-purpose flour, divided","2 tablespoons garlic salt","1 tablespoon paprika","3 teaspoons pepper, divided","2-1\/2 teaspoons poultry seasoning","2 large eggs","1-1\/2 cups water","1 teaspoon salt","2 broiler\/fryer chickens (3-1\/2 to 4 pounds each), cut up","Oil for deep-fat frying"],"recipeInstructions":[{"@type":"HowToStep","name":"Dredge the chicken","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crispy-Fried-Chicken-THVS23_6445_MR_10_16_23_CrispyFriedChicken_1_KSedit.jpg?fit=700,467"},{"@type":"HowToStep","name":"Fry the chicken","text":"Heat the oil to 375\u00b0F 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\u2019s Tip: Hold the chicken warm in a 250\u00b0 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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2018\/01\/Crispy-Fried-Chicken-THVS23_6445_MR_10_16_23_CrispyFriedChicken_5_KSedit.jpg?fit=700,467"}],"recipeYield":"12 servings","author":[{"@type":"Person","name":"Lindsay D. Mattison"}],"nutrition":{"@type":"NutritionInformation","calories":" 543 calories","fatContent":"33g fat (7g saturated fat)","cholesterolContent":"137mg cholesterol","sodiumContent":"798mg sodium","carbohydrateContent":"17g carbohydrate (0 sugars","fiberContent":"1g fiber)","proteinContent":"41g protein."},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.5,"reviewCount":122,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Crispy Fried Chicken","description":"Check out this video for how to make Crispy Fried Chicken","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/UqENFL7n\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/UqENFL7n-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Susan9883"},"reviewBody":"Excellent recipe. Chicken was very crispy. That is a hit for me. Made half the recipe since it was two people. Thanks so much.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-07-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Robbyn"},"reviewBody":"So delicious and crunchy.  I loved it!  Smple easy to follow directions.  My first time frying chicken right.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Barbara7643"},"reviewBody":"Can this recipe be cooked in an Air Fryer??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"centre"},"reviewBody":"Tried this the other night, and it was very good.  I have an older copycat recipe of KFC which is also very good, but it is oven baked.  So depending upon how I feel... I'll keep both as my fried chicken recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Ta'Laiah"},"reviewBody":"I think this is a great tasting recipe! I used this recipe for a culinary class project we had to do for the topic, poultry. \n\nMuch appreciated and love learning new things!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-08-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Eva196"},"reviewBody":"<p>Loved the fried Chicken. Husband is an ex chef and very picky. He got tired cooking and now it is all up to me. Just got a cast iron skillet so tonight I am using it for great Fried Chicken. The only thing I did different was used Lemon Pepper for the pepper. Love the taste and no oily. Great the next day cold. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-10-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"aida466"},"reviewBody":"I really enjoyed it, recipe was easy to follow. I added additional spices, oregano, coriander, garlic, and onion powder. I used Himalayan salt which you use less salt than recipe requires and I agree that a little more salt is needed for next time. Will make again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Joe8264"},"reviewBody":"<p>I made these yesterday for the family...everyone loved them and suggested we have them again. I did add the spices to both the egg wash batter and the flour.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-08-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BCinKS"},"reviewBody":"<p>This was a complete home run for my family! The suggestion to move the completed batch to the oven made them so crunchy. This was the 2nd  time I made it and by far the easiest fried chicken recipe I have ever used. This will be added to my routine line up, thank you!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Dana8195"},"reviewBody":"<p>This the perfect fried chicken recipe. <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Barbara7643"},"reviewBody":"Was great cooked.this way but trying to avoid too much oil!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-06-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marybendorf140"},"reviewBody":"How long should I brine the chicken in buttermilk  before frying?  Should the chicken be in the refrigerator while brineing on leave it on the counter?","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-05-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Anne886"},"reviewBody":"<p>This is the first time I've tried this fried chicken recipe. It's good and the only thing I did was add some more seasoning. And I use peanut oil to fry the chicken. And I add some Slap your Momma to the flour mixture..The recipe is a keeper.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-12-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Debbie"},"reviewBody":"Just made this recipe ... I just thought I had the best fried chicken!!! My husband told me not to change my recipe but, of course, being a wife and being told what to do, I did it anyway :). I'm happy I did and he loved it to!!! I will try this on my kids families also. The only thing I changed was frying in an electric skillet. Definitely a keeper in my house. Thanks for sharing ??","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-08-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeliciaAmbrosino"},"reviewBody":"I've noticed a lot of negative reviews concerning this recipe. First, don't give up on it. Tweak it the way you like it...more garlic, well, throw more in. As for fried chicken being under cooked~ please remember to NOT over load the chicken in the HOT oil. Overloading tends to cool the fat down too much and never use cold chicken fresh from the fridge. Let it cool down a bit, also, steaming can help. Also, MAINTAIN a steady temperature  which is imperative. Use a thermometer and don't touch bone. I use my electric wok. KFC ALWAYS steamed their chicken AND they also added tomato powder to their seasoned dusting flour~ or so I was told. To me, buttermilk is great for fried chicken. Spend the extra money for pasture raised chicken....much more tasty. I NEVER use garlic salt or onion salt. I do add garlic and onion powders and salt separately among other seasonings. If you want more concentrated  seasoning flavor and you're not sure how much is just right add it to your flour and dip a finger in the flour after it has been mixed together for a taste ~ it won't hurt you. This is an excellent recipe. Please don't give up on it because yours didn't come out like KFC's {look for a KFC copy cat recipe instead of this one if this one doesn't meat your expectations} or lacked flavor. There are many factors as to why this may be the case.....your chicken being one of them or cheap oil another. Personally, I prefer lard. Oh, if the chicken still is somewhat under cooked just throw it in the {hot} 350 degree oven for 10 or 20 minutes. It will remain nice and crispy. Good recipe in my opinion.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AuntieAl"},"reviewBody":"I have used a recipe very similar to this and it came out great. A couple words of advice to other cooks: if your chicken is under cooked, simply put it back in the fryer for a couple minutes. Make sure your instant read thermometer is not touching a bone or your reading will not be accurate. As for seasoning, any cook must be able to adjust seasonings to their own tastes. If you like it spicy, add some cayenne pepper or red pepper flakes. Do not drain the chicken on paper towels. Drain the chicken pieces on a rack with paper towel underneath, otherwise your crust will turn to mush sitting on the paper towel. And as another user remarked, your oil or shortening must come back up to temperature before you add another batch of raw chicken. That is on the cook, not the recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"pammy54"},"reviewBody":"This recipe is the bomb! The only thing I do different is add a little cayenne pepper to the flour mix, since we like a little kick of heat.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"AmandaSacco"},"reviewBody":"Chicken was great. The batter was missing a bit of a kick. I have never made fried chicken before, but it was easy enough and i will make again tweaking a little at a time. Many of the other recipes that I've read say you should marinate in buttermilk first. I will  do that too next time","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Crispy Fried Chicken","description":"Check out this video for how to make Crispy Fried Chicken","url":"https:\/\/cdn.jwplayer.com\/videos\/UqENFL7n-Uot7Fvi8.mp4","duration":"1m8s","mime_type":"video\/mp4","thumbnail_url":"https:\/\/dam-cdn.tmb.orangelogic.com\/AssetLink\/27ng23abep738b36bml664222g23xtw0.jpg","advertising":"","jw_id":"UqENFL7n","jw_url":"https:\/\/cdn.jwplayer.com\/videos\/UqENFL7n-Uot7Fvi8.mp4","jw_thmub_url":"https:\/\/cdn.jwplayer.com\/v2\/media\/UqENFL7n\/poster.jpg?width=720","jw_publish_date":"2019-02-23T00:00:00"},"rms_legacy_id":"6445","romance_copy_dek":"This crispy fried chicken recipe uses a batter instead of a flour coating. That helps the flour adhere to the chicken so it won\u2019t fall off after cooking!","enhanced_recipe_title":"Crispy Fried Chicken","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"4 cups all-purpose flour, divided","IngredientText":"4 cups all-purpose flour, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 tablespoons garlic salt","IngredientText":"2 tablespoons garlic salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 tablespoon paprika","IngredientText":"1 tablespoon paprika"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"3 teaspoons pepper, divided","IngredientText":"3 teaspoons pepper, divided"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2-1\/2 teaspoons poultry seasoning","IngredientText":"2-1\/2 teaspoons poultry seasoning"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 large eggs","IngredientText":"2 large eggs"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1-1\/2 cups water","IngredientText":"1-1\/2 cups water"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 teaspoon salt","IngredientText":"1 teaspoon salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 broiler\/fryer chickens (3-1\/2 to 4 pounds each), cut up","IngredientText":"2 broiler\/fryer chickens (3-1\/2 to 4 pounds each), cut up"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"Oil for deep-fat frying","IngredientText":"Oil for deep-fat frying"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/300x300\/Crispy-Fried-Chicken_EXPS_TOHJJ22_6445_DR_02_03_11b.jpg","RecipeId":6445,"AttachmentSourceId":null,"AttachmentSource":"Taste Recipes","PhotoCredit":"Crispy Fried Chicken Recipe photo by Taste Recipes","VideoCode":"[dam-video dam-id=\"33331\" ol-id=\"T073Q0U\"]","RecipeAttachmentFileName":"Crispy-Fried-Chicken_EXPS_TOHJJ22_6445_DR_02_03_11b.jpg","ContributorId":null,"Firstname":"Jeanne","Lastname":"Schnitzler","City":"Lima","StateDescription":"Montana","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. Cook: 15 min.\/batch","MinimumServingQuantity":12,"MaximumServingQuantity":12,"Yield":"12 servings.","DigitalTitle":"Crispy Fried Chicken","SubmittedTitle":"Crispy Fried Chicken","RecipeTypeId":1,"AverageRating":4.5,"WebPublishedDate":"1\/1\/2018 12:00:00 AM","ContestPlacementId":null,"FbImage":"FB_TOHJJ22_6445_DR _02_03_11b.jpg","PreparationTimeInMinutes":15,"CookTimeInMinutes":15,"TotalTimeInMinutes":30,"ServingDescription":null,"IsTestKitchenCertified":true,"IsContestWinner":false,"IsCommunityRecipe":false,"PublishedProjectTitle":"Crispy Fried Chicken","OriginalSourceProject":"Crispy Fried Chicken","ContestPlacement":"","Trailer":"<h2>Fried Chicken Tips<\/h2><h3>How long does chicken take to fry?<\/h3>Typically, chicken should be fried for about 7-8 minutes per side. But keep in mind that pieces can vary in size and thickness. The chicken is fully cooked when the thickest part of the meat registers at 165\u00b0 and the skin is crispy and dark golden-brown in color. Discover even more tasty <a href=\"https:\/\/www.tasteofhome.com\/collection\/fried-chicken-recipes-you-ll-actually-make-at-home\/\">fried chicken dishes<\/a>.\r\n<h3>What oil should I use for frying?<\/h3>Neutral oils like canola, vegetable and peanut oil have higher smoke points, making them ideal for frying chicken. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\">selecting the right oil for frying<\/a>. \r\n<h3>Should you soak chicken in milk before frying?<\/h3>Yes, we recommend soaking chicken in milk before frying! Brining the chicken in buttermilk before frying will give you moist and juicy results. The acid in the buttermilk helps break down the protein in the chicken, creating tender meat. Try this method with this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/picnic-fried-chicken\/\">picnic fried chicken recipe<\/a>. Be sure to check out these <a href=\"https:\/\/www.tasteofhome.com\/collection\/30-chicken-dinners-ready-in-30-minutes\/\">30 minute chicken recipes<\/a>, too!","Metadescription":null,"DigitalHeadnotes":"Always a picnic favorite, this deep-fried chicken recipe is delicious either hot or cold. Kids call it my Kentucky Fried Chicken! \u2014Jeanne Schnitzler, Lima, Montana","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"In a large shallow dish, combine 2-2\/3 cups flour, garlic salt, paprika, 2-1\/2 teaspoons pepper and poultry seasoning. In another shallow dish, beat eggs and water; add salt and the remaining 1-1\/3 cups flour and 1\/2 teaspoon pepper. Dip chicken in egg mixture, then place in flour mixture, a few pieces at a time. Turn to coat.","SequenceNo":1},{"Direction":"   In a deep-fat fryer, heat oil to 375\u00b0. Fry chicken, several pieces at a time, until chicken is golden brown and juices run clear, 7-8 minutes on each side. Drain on paper towels.","SequenceNo":2}],"RecipeTaxonomies":{"Budget":[],"CookingStyle":[],"Course":[{"Name":"Course","ID":0},{"Name":"Chicken Dinner Recipes","ID":94750},{"Name":"Dinner Recipes","ID":94278},{"Name":"Fried Chicken","ID":97250}],"Cuisine":[{"Name":"Cuisine","ID":0},{"Name":"Comfort Food Dinner Recipes","ID":89564},{"Name":"Comfort Food Recipes","ID":89540},{"Name":"Cuisine","ID":0}],"HealthyEating":[],"HolidaysAndCelebrations":[{"Name":"Holiday & Celebration Recipes","ID":0},{"Name":"July 4th Dinner","ID":104374},{"Name":"July 4th Recipes","ID":104362},{"Name":"Labor Day Main Dishes","ID":104398},{"Name":"Labor Day Recipes","ID":104386},{"Name":"Memorial Day Dinners","ID":104442},{"Name":"Memorial Day Recipes","ID":104430}],"Ingredients":[{"Name":"Ingredients","ID":0},{"Name":"Chicken Main Dishes","ID":100625},{"Name":"Chicken Recipes","ID":100561},{"Name":"Fried Chicken Recipes","ID":101481},{"Name":"Quick Chicken Dinner Recipes","ID":100565}],"Kids":[],"PartnerRecipes":[],"Publications":[{"Name":"Publication","ID":0},{"Name":"All Taste Recipes Magazine Recipes","ID":107457},{"Name":"Taste Recipes Magazine Dinner Recipes","ID":107489},{"Name":"Taste Recipes Magazine Recipes","ID":107265}],"WinningRecipes":[],"Tags":[{"Name":"Cooking Style","ID":304328},{"Name":"Quick","ID":304350},{"Name":"Health & Wellness","ID":304988},{"Name":"Dairy-Free","ID":304993},{"Name":"Ingredients","ID":306848},{"Name":"Chicken","ID":307330},{"Name":"Meat & Poultry","ID":307307},{"Name":"Meal Types","ID":304268},{"Name":"Dinner","ID":304292},{"Name":"Techniques","ID":304150},{"Name":"Deep-Frying","ID":304177},{"Name":"Recipes","ID":324623}]},"ContributorTypeId":1,"NutritionalAnalyisParagraph":"5 ounces cooked chicken: 543 calories, 33g fat (7g saturated fat), 137mg cholesterol, 798mg sodium, 17g carbohydrate (0 sugars, 1g fiber), 41g protein.","NoOfRatings":122,"GoogleImage16x9":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImages\/Crispy-Fried-Chicken_EXPS_TOHJJ22_6445_DR_02_03_11b.jpg","GoogleImage4x3":"https:\/\/cdn3.tmbi.com\/toh\/GoogleImagesPostCard\/Crispy-Fried-Chicken_EXPS_TOHJJ22_6445_DR_02_03_11b.jpg","DefaultImageYn":false,"NativeRecipeTemplate":false,"IsMsn":false,"PinterestImage":"","CarouselImages":["https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHJJ22_6445_DR _02_03_11b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_FRBZ19_6445_C01_31_3b.jpeg","https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/108\/OriginalSize\/CS_TOHJJ22_6445_DR_02_03_11b.jpeg"],"SponsorLogoImage":"","SponsorID":"","GlobalCookingTips":[],"RecipeSpecificCookingTips":[{"TipType":"Test Kitchen Tips (Q&A)","TipTitle":"Crispy Fried Chicken Tips","TipText":"<h3>What oil should you use for frying?<\/h3>The best <a href=\"https:\/\/www.tasteofhome.com\/article\/best-oils-frying\/\">oils for frying<\/a> are neutral ones like canola, vegetable and peanut oil, because they have higher smoke points that make them ideal for frying chicken and other foods.   <h3>Can you soak chicken in milk before frying?<\/h3>Yes, you can soak the chicken in milk before frying, like we do in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/best-ever-fried-chicken\/\">best-ever fried chicken recipe<\/a>. Buttermilk is also a solid option for marinating because the acid helps break down the protein, creating tender, moist and juicy meat, like we do in our <a href=\"https:\/\/www.tasteofhome.com\/recipes\/picnic-fried-chicken\/\">picnic fried chicken recipe<\/a>. <h3>How long does chicken take to fry?<\/h3>In most fried chicken recipes, chicken should be fried for about 7 to 8 minutes per side. However, keep in mind that pieces can vary in size and thickness. The chicken is fully cooked when the thickest part of the meat registers at 165\u00b0 and the skin is crispy and dark golden-brown in color."}]},"breadcrumb":[],"meta_data":{"enhanced_fields":{"enhanced_recipe_title":"Crispy Fried Chicken"}},"analytics":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Crispy Fried Chicken Recipe + Video<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/recipes\/crispy-fried-chicken\/\" \/>\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Crispy Fried Chicken Recipe + Video","description":"In our fried chicken recipe, our crispy homemade coating actually sticks! 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