Classic Crispy Fried Chicken
This classic crispy fried chicken recipe delivers a perfectly crunchy, well-seasoned crust with juicy, tender chicken inside. Designed for real home kitchens, it uses simple pantry ingredients and a reliable method that produces consistent, crowd-pleasing results every time.
Ingredients
Chicken and Coating
- 2 whole broiler or fryer chickens cut into pieces
- 4 cups all-purpose flour divided
- 2 large eggs
- 1.5 cups water
- 2 tbsp garlic salt
- 2.5 tsp poultry seasoning
- 1 tbsp paprika
- 3 tsp black pepper divided
- 1 tsp salt
- neutral oil for frying vegetable, canola, or peanut oil
Instructions
- In a large shallow dish, mix 2⅔ cups of flour with garlic salt, paprika, poultry seasoning, and 2½ teaspoons of black pepper until evenly combined.
- In a separate shallow bowl, whisk together the eggs, water, salt, remaining flour, and remaining ½ teaspoon black pepper to form a slightly thick batter.
- Dip each piece of chicken into the egg mixture, letting excess drip off, then press firmly into the seasoned flour mixture, coating well on all sides.
- Heat oil in a deep fryer or heavy pot to 375°F (190°C). Use a thermometer to maintain temperature.
- Fry chicken in small batches for 7–8 minutes per side, or until golden brown and fully cooked through.
- Remove chicken and drain on a wire rack or paper towels. Let rest for a few minutes before serving.
Notes
Allowing the coated chicken to rest briefly before frying helps the crust adhere better.
Fry in small batches to prevent oil temperature from dropping.
Using a wire rack instead of paper towels helps maintain crispiness.