This crispy fried chicken recipe uses a batter instead of a flour coating. That helps the flour adhere to the chicken so it won’t fall off after cooking!
Ingredients
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
Instructions
1Dredge the chicken
2In 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.
3Fry the chicken
4Heat the oil to 375°F 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’s Tip: Hold the chicken warm in a 250° 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.
