Crispy Fried Chicken
HB-0727 · Hand-built original
Main Dishes, Meat, Poultry, ChickenDairy-free
Main ingredient: chicken
Pairs well with: roasted potatoes, rice pilaf, green beans, caesar salad, garlic bread
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 2 broiler/fryer chickens (3 1/2 to 4 pounds each), cut into serving pieces
- 4 cups all-purpose flour, divided
- 2 tablespoons garlic salt
- 1 tablespoon paprika
- 1 tablespoon black pepper, divided
- 2 1/2 teaspoons poultry seasoning
- 2 large eggs
- 1 1/2 cups water
- 1 teaspoon salt
- Vegetable or peanut oil, for deep-fat frying (about 2 quarts)
Method
- In a large shallow dish, combine 3 cups of the flour with the garlic salt, paprika, 2 teaspoons of the pepper, and the poultry seasoning.
- In another dish, whisk the eggs, water, salt, and remaining pepper. Stir the remaining 1 cup of flour into a third dish if you like an extra-thick crust.
- Dip each piece of chicken in the egg mixture, then press it firmly into the seasoned flour until thoroughly coated. Set the coated pieces on a rack and rest for 10 minutes so the coating sets.
- Pour oil to a depth of about 3 inches in a deep Dutch oven or heavy fryer and heat to 350°F.
- Fry the chicken in batches, without crowding, for 12 to 15 minutes, turning occasionally, until deep golden brown, crisp, and cooked to at least 165°F in the thickest part.
- Drain on a wire rack set over a tray so the crust stays crisp, and keep warm while you fry the remaining batches.
- Serve hot.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).