Top 5 Fried Chicken Recipes Article -
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Top 5 Fried Chicken Recipes

The reviews are in--and these 5 flavorful recipes get the most raves.

1. "I've been cooking for more than 50 years and have fried chicken hundreds of times. all those years never have I fried chicken that comes even close to being as crispy, moist and delicious."
-- BARBARA11035

2. "I normally don't like fried chicken breast, but this's juicy and tender and scrumptious."
-- vanessa 

3. "Very light and very crispy! We love it at our house and I've even got my mom using it!"
-- Angela

4. "This is the new recipe my husband says NOT to lose."
-- S.Brooks

5. "This is a great recipe my family loved it, there weren't any leftovers. I finally learned how to make fried chicken!"
-- Shelly

May 11, 2012 7:19 am
all of the chickin recipes sound scrumptous, so how about this recipe of soaking your chicken overnight in well beaten egg and milk mixture over night and the next day dip in seasoned flour mixture and fry, then dip in melted butter and lay out on a paper towel yo drain its crispy buttery and juicy. brenda
May 11, 2012 7:40 am
brenda marry me
May 11, 2012 12:16 pm
Been cooking for over 50 years but about 25 years ago I stopped frying it. If we want fried chicken, which is very seldom, I buy it. But when I did fry it, the •Crispy Fried Chicken is the recipe I used. Also, make sure the chicken is fresh not frozen, big secret!
May 11, 2012 4:14 pm
liked brendas very good
May 11, 2012 5:00 pm
Is there a recipe for an oven-fried chicken that is good and crispy. I just won't fry like this. 
May 11, 2012 5:24 pm
I too will not fry my chicken. Need a oven fried chicken,that is really good.
May 11, 2012 7:09 pm
I might be able to help you 'non-fryers'. Yet, this idea was stolen from my hero (Alton Brown) through his tips for making the best wings you've ever had. This seems to work especially well with fresh chicken. Let the chicken pieces come to room temp. Get some water boiling with a good dose of sea salt added. Steam your skin on w/bone chicken for about 20-25 min with a steady stream of steam (not going nuts steam) turning it mid through. Put a cooling rack on a baking sheet with a light spray of non-stick spray. Using tongs, put chicken pieces on the cooking rack in a single layer not touching. Put the chicken into the refrigerator to cool for about 20-30 min (so it is cool again). Preheat oven to 450. Put chicken (still on cooling rack over baking sheet) for about 15 min with the most skin facing up. The skin will be a really yummy golden brown. Take out of oven and let set about 10 minutes while you let the over cool down to 400. This is where you can either spin it in a wanted sauce
May 11, 2012 7:18 pm
OOPS! I forgot to mention. If you want it a bit more healthy skip the buttermilk/seasoned flour step and put back in and watch until the skin is the 'just right' golden brown and you won't be sorry either! The drop from 450 to 400 I wouldn't recommend skipping through. If you leave it that high it goes from golden to 'OH !' to fast in my opinion.
May 11, 2012 9:44 pm
i'm surprised no recipe with brining, the most juicy and tender fried chicken you ever tasted, pork chops also. 1/4 cup kosher salt & 1/4 cup sugar with 2 quarts water in ziplock bag, add chicken and refrigerate for at least 3 hours.
May 12, 2012 5:44 am
Try 1 tsp of oregano and 1 tsp of thyme in the flour mix...yummy!
May 12, 2012 9:21 am
When pounding chicken or crushing crackers use an empty cereal bag. Not only recycles, but bag won't get those tiny holes that plastic gets!!
Margaret Reeves 
May 12, 2012 9:37 am
Wow! I am really impressed with these recipes. I used to do a lemon juice and butter milk marinade version that was always sold out at my deli/cafe JazzMaTazz in Auckland, NZ. Maoris and Pakehas(white people) alike simply loved it. The other secret was the right blend of seasonings. Now I am on the Weight Watchers program.LOL!
May 12, 2012 2:15 pm
I've only ever fried my chicken in the oven after a quick fry on top of the stove. No eggs, buttermilk, much healthier if you want a less fattening recipe. I place about 1/4 cup of flour, 1/2 cup or more of bread crumbs, salt and pepper in a gallon plastic bag. Place just rinsed chicken, 1 to 2 pieces at a time, into baggie and shake gently. Remove chicken carefully so as to keep as much breadcrumbs on as possible. Place in fry pan with just the bottom covered in vegetable oil (I have used olive oil, worked well and is healthier!). Brown on 2 sides, remove and place on baking sheet sprayed with non stick cooking spray. Cook in 350 degree oven for 1 hour. Moist, crunchy chicken!
May 12, 2012 4:37 pm
aw shoot. Should have added my fried chicken to the website. never thought to. Secrets I'll share: salt water brine for an hour or more. Dry thoroughly. And in the middle of my spice and flour mixture, the ones that stand out are msg and the bouillon packet from chicken ramen. It's one of my most asked for recipes.
May 12, 2012 8:26 pm
When breading my chicken, I use half flour and half pancake mix. It makes a delicious crust.
May 13, 2012 12:18 pm
The chicken recipes make my day. The bouillon packet from the kroberts will be served a our home this the comments. Take a tip from our fast food resturants and wrap in your faverite wraps as a second day lunch if you have left overs.
May 13, 2012 4:19 pm
My late husband use to say the Kernel didn't have thing on him. He would take 6 large eggs and whip them until frohy. He added them to 1/2 gallon buttermilk. We kept liquid garlic (container about the size of a medium lemon) using 1/2 the bottle, adding salt and pepper and a few drops of hot sauce. Mix eggs, buttermilk,garlic and spices until well blended. Add chicken pieces to milk mixture making sure all pieces are completely covered by the liquid. Cover with plastic wrap and refrigerate for at least 2 hours. Dredge in flour and fry in hot oil until juices run clear and chicken is tender. Frying time is determined to how large the chicken pieces are. I use oil at 350 degrees. Enjoy.
May 13, 2012 5:03 pm
Fried chicken with gravy sounds a bit like what our mom made for the 7 of us. She used chicken boullion cubes, and added to the oil. Then added the flour, making like a roue, then added canned milk and water for the gravy, while she kept the chicken hot in the oven. Nothing like it.
May 14, 2012 4:46 am
May 14, 2012 9:47 am
I marinate my chicken for at least 6 hours in buttermilk. Makes the chicken so incredibly juicy and tender. I also add Tobasco sauce to my beaten eggs and do a double dredge in seasoned flour (flour/egg dip/flour). The second bowl of seasoned flour also has about 1/4 cup of cornstarch. Makes the crust extra crispy. This is the recipe my husband asks for on special occasions!
May 14, 2012 8:34 pm
All of these recipes sound great. For a mexican twist. 8oz. of sour cream 1/4 milk, sm. can of green chilles and some cut up cilantro. marinate chicken over night, then dredge in a seasoned flour mixture. comes out very nice.
May 15, 2012 1:10 pm
for oven fried chicken, i used to use Dixie Fry batter.(I live in the south pacific now so I can't get here) Just coat your chicken in the dry batter and bake.
May 19, 2012 2:34 pm
All the receipes sound luscious
May 23, 2012 12:23 pm
LOL beachgirl! If you're a vegan, don't read how to cook a bambi steak!
Jun. 22, 2012 12:48 am
I love this!!!!!
Lori Anne 
Sep. 10, 2012 12:59 pm
I soak my chicken in water with salt and pepper over night and cover and put in the refrigerator. The next day, drain water off chicken, add any additional seasonings, flour, and fry. Creates a great tasting crispy fried chicken.
Apr. 11, 2013 3:49 am
Why buttermilk? Is ordinary milk ok?
Feb. 15, 2014 10:08 am
try frying with coconut oil way healthier and you get to actually fry.. veg oil is something i wont mess with either
Feb. 18, 2014 9:46 am
I love fried chicken and this recipeis great
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