Fried chicken is a timeless dish loved by many for its crispy, golden crust and juicy, flavorful meat. Whether it’s served as a main course at family dinners or brought to outdoor gatherings, the aroma of fried chicken instantly captivates anyone nearby. This classic recipe for fried chicken uses a seasoned flour coating, a rich egg and milk mixture, and just the right amount of seasoning to deliver the perfect crunch and flavor. Serve it alongside your favorite sides or dipping sauces, and you’ve got yourself a crowd-pleasing meal. Let’s dive into making this delicious homemade fried chicken.
Ingredients:
- Chicken pieces (legs, thighs, wings, or breasts)
- 1 cup of milk
- 2 large eggs, beaten
- 2 cups all-purpose flour
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 teaspoon salt
- 1 teaspoon poultry seasoning
- Vegetable oil (for frying)
Instructions:
- Prepare the Seasoned Flour Mixture:
- In a large mixing bowl, combine the all-purpose flour, black pepper, garlic powder, paprika, salt, and poultry seasoning. Stir until all the seasonings are evenly distributed throughout the flour.
- Make the Egg Wash:
- In a separate bowl, whisk together the beaten eggs and milk until fully combined. Set this mixture aside.
- Coat the Chicken:
- Begin by dredging each piece of chicken in the seasoned flour mixture, ensuring that it is well coated.
- Next, dip the flour-coated chicken into the egg and milk mixture, ensuring each piece is evenly covered.
- Return the chicken to the flour mixture for a second coat, pressing gently so the flour adheres well. This double-coating method creates an extra crispy exterior when fried.
- Heat the Oil:
- Pour enough vegetable oil into a deep fryer or large skillet so that it reaches about halfway up the sides of the chicken. Heat the oil to 350°F (175°C). It’s essential to maintain this temperature for optimal frying results.
- Fry the Chicken:
- Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary.
- Fry the chicken for approximately 10-15 minutes per side, depending on the size and thickness of the pieces. Turn the chicken occasionally to ensure even browning on all sides. The chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden brown.
- Drain and Serve:
- Once the chicken is fully cooked, use tongs to carefully remove it from the oil. Drain the chicken on a plate lined with paper towels to absorb any excess oil.
- Serve the fried chicken hot, accompanied by your favorite side dishes like mashed potatoes, coleslaw, or cornbread. Don’t forget to add a drizzle of hot sauce for an extra kick!
Serving Suggestions:
- Classic Sides: Pair your fried chicken with traditional southern sides like buttery biscuits, creamy mac and cheese, or a refreshing cucumber salad.
- Dipping Sauces: Fried chicken is perfect with dipping sauces such as honey mustard, barbecue sauce, or ranch dressing. If you enjoy a spicy kick, buffalo sauce or sriracha mayo are great options.
- Drinks: A cold glass of iced tea, lemonade, or even a light beer would complement the rich, crispy flavor of the fried chicken perfectly.
Helpful Tips:
- Choosing the Chicken: For best results, use a mix of chicken cuts like thighs, drumsticks, and wings, which are ideal for frying because they have a balance of tenderness and fat.
- Maintaining Oil Temperature: Keep the oil temperature steady around 350°F. If it drops too low, the chicken will absorb more oil and become greasy. If it’s too high, the outside will brown too quickly before the inside is cooked through.
- Rest the Chicken: Let the chicken rest on paper towels or a wire rack after frying. This allows excess oil to drain and keeps the chicken crispy rather than soggy.
- Seasoning the Flour: Feel free to adjust the seasoning to your taste. If you like more heat, add a pinch of cayenne pepper or a bit of chili powder. For a more herby flavor, you can add a touch of dried thyme or rosemary.
Nutritional Information (Per Serving):
- Calories: 450 kcal
- Protein: 32g
- Fat: 22g
- Carbohydrates: 35g
- Cholesterol: 110mg
- Sodium: 750mg
(Note: Nutritional values may vary based on the size of the chicken pieces and specific ingredients used.)
Time:
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 50 minutes
Fried chicken is an iconic dish that never fails to impress. Its crispy coating paired with juicy, tender meat makes it a favorite at any meal. By following this recipe, you’ll have perfectly fried chicken that’s flavorful and satisfying. Whether you’re preparing it for a family dinner, a picnic, or a gathering, this recipe is sure to be a hit.
Recipe Card
Fried Chicken
Fried chicken is a timeless dish loved by many for its crispy, golden crust and juicy, flavorful meat. Whether it’s served as a main course at family dinners or brought to outdoor gatherings, the aroma of fried chicken instantly captivates anyone nearby. This classic recipe for fried chicken uses a seasoned flour coating, a rich egg and milk mixture, and just the right amount of seasoning to deliver the perfect crunch and flavor. Serve it alongside your favorite sides or dipping sauces, and you’ve got yourself a crowd-pleasing meal. Let’s dive into making this delicious homemade fried chicken.
Ingredients
- – **Chicken pieces** legs, thighs, wings, or breasts
- – **1 cup of milk**
- – **2 large eggs** beaten
- – **2 cups all-purpose flour**
- – **2 teaspoons black pepper**
- – **2 teaspoons garlic powder**
- – **2 teaspoons paprika**
- – **1 teaspoon salt**
- – **1 teaspoon poultry seasoning**
- – **Vegetable oil** for frying
Instructions
Prepare the Seasoned Flour Mixture:
- – In a large mixing bowl, combine the **all-purpose flour**, **black pepper**, **garlic powder**, **paprika**, **salt**, and **poultry seasoning**. Stir until all the seasonings are evenly distributed throughout the flour.
Make the Egg Wash:
- – In a separate bowl, whisk together the **beaten eggs** and **milk** until fully combined. Set this mixture aside.
Coat the Chicken:
- – Begin by dredging each piece of chicken in the seasoned flour mixture, ensuring that it is well coated.
- – Next, dip the flour-coated chicken into the egg and milk mixture, ensuring each piece is evenly covered.
- – Return the chicken to the flour mixture for a second coat, pressing gently so the flour adheres well. This double-coating method creates an extra crispy exterior when fried.
Heat the Oil:
- – Pour enough **vegetable oil** into a deep fryer or large skillet so that it reaches about halfway up the sides of the chicken. Heat the oil to **350°F** (175°C). It’s essential to maintain this temperature for optimal frying results.
Fry the Chicken:
- – Carefully add the coated chicken pieces to the hot oil, making sure not to overcrowd the pan. Fry the chicken in batches if necessary.
- – Fry the chicken for approximately **10-15 minutes** per side, depending on the size and thickness of the pieces. Turn the chicken occasionally to ensure even browning on all sides. The chicken is done when it reaches an internal temperature of **165°F** (74°C) and is golden brown.
Drain and Serve:
- – Once the chicken is fully cooked, use tongs to carefully remove it from the oil. Drain the chicken on a plate lined with paper towels to absorb any excess oil.
- – Serve the fried chicken hot, accompanied by your favorite side dishes like mashed potatoes, coleslaw, or cornbread. Don’t forget to add a drizzle of hot sauce for an extra kick!