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Perfect Fried Chicken

It's the all-American meal.

 Find out how to make juicy fried chicken with a crispy golden crust every time.

Before You Fry

There are as many "secret recipes" for fried chicken as there are cooks doing the frying. Some swear by soaking the chicken overnight in buttermilk. Others give their chicken a soak in brine, a dunk in beer batter, and a light coating of seasoned flour--or a roll in breadcrumbs or crushed saltines.

The best way to discover your favorite method is to experiment with different seasonings and techniques until you hit on your perfect preparation.

Batter Up

Set up a "dredging station" to minimize mess and make cleanup easy. Put your ingredients and mixtures into large shallow bowls or baking dishes. Then work in one direction (left to right, for example), moving from seasoned flour to egg batter over to bread crumbs/panko/coating mixture.

Have one "wet hand" and one "dry hand"--and use your "wet" hand to transfer chicken from the wet mixture to the coating bowl.

Before easing the coated chicken pieces into hot fat, allow them to rest, which will give the coating a chance to adhere. (Do this step in the refrigerator if you won't be frying the chicken within half an hour.)

Pan-Fried Chicken

The two main keys to making perfect fried chicken are the temperature of the oil and the actual step of frying.

Choose oils with a high smoke point: vegetable shortening, lard, and peanut oil are all good choices.

  • To get truly golden-brown and crispy chicken, use a cast iron skillet. You can't beat cast iron for even heat distribution and reliable frying.
  • The fat should be about one inch deep in the skillet, coming about halfway up the food.
  • Get the fat good and hot before adding the chicken: about 350 degrees F (175 degrees C).
  • Using tongs, carefully lower chicken pieces into the oil skin-side down. Start with the edge of the piece close to you, and lay it in the oil, working away from yourself to avoid spatters.
  • Fry in batches: overcrowding the pan will lower the temperature of the oil, causing more oil to be absorbed and result in soggy, greasy chicken.
  • When the chicken pieces are a deep golden brown, remove them to a cooling rack set over a baking sheet to catch any drips. Insert an instant-read thermometer into the chicken to make sure it is fully cooked before moving on to the next batch. The USDA recommends cooking chicken to a minimum of 165 degrees F.

Deep-Fat Fryers

It takes a lot of oil to deep-fry, and it's best to start with fresh oil every time. Reused oils are more prone to rancidity and can impart off flavors to your food. However, if you do reuse your oil, strain the cooled cooking oil through a coffee filter to remove impurities that can lower the smoke point. 

See our complete how-to instructions on deep frying:

Jul. 9, 2009 9:54 pm
I am still trying to get my flour mixture/spiced exactly right. I do like to brine it first, rinse, then dip in buttermilk, then in my flour mixture. I do use cast iron but find that the chicken gets way too brown before it is evenly cooked though. Any hints as to what I am doing wrong? Appreciate any comments. Bev
Jul. 16, 2009 2:12 pm
Beverly, Try lowering the temperature of your oil a bit. It will take a bit longer to cook but the heat will get to penatrate the meat. When I encounter this problem, I typically lower the temp about 25 degrees. Another thing you can try is to use a smaller chicken. The larger the piece of meat, the longer it will take to cook. Good Luck! I'd love to hear if these suggestions helped you!
Aug. 6, 2009 9:37 am
Thanks for the tip from Graig. I too use buttermilk when frying my chicken. I found that when you use an electric skillet, the chicken is not as "pretty" as if you use the cast iron skillet.
Aug. 10, 2009 1:40 pm
I learned to cook chicken from my father. Everyone loves his chicken!It is soaked in salt water over night. We only use flour to coat. Chicken is put in a hot skillet with hot oil, usually on medium-low heat and peppered. The key to crunchy and fully cooked chicken is to cover the chicken with a lid on both sides, about 15-20 minutes per side. Take the lid off at the end of cooking time and cook until brown. Hope this helps!
Sep. 16, 2009 5:45 am
I love to fry chicken!! I think each culture is diffrent when it comes to this receipe. I like my chicken to have flavor so I use Adobo and Sazon' which is an spanish seasoning. Adobo gives it the flavor and Sazon' give the chicken that golden brown color. I sprinkle with black pepper and mix together the chicken and spices and then flour the chicken in a bag and coat each piece separately shake off excess flour and then deep fry chicken. I always poke hole in chicken while frying so the oil can cook the inside until it's well done. I know the chicken is done when it floats in the oil.
Sep. 18, 2009 10:48 am
I am from fried chicken country, Sussex County in Delaware. I first dry my chicken off and put all dry seasons on it. (Salt, pepper, garlic powder, paperica, fried chicken seasoning, red seasoning salt), then I mix the same ingredients in the flour mixture. Sometimes I don't even dip the chicken in my wet batter. It still turns out perfect everytime and the secret is the iron frying pan. i don't always
Sep. 25, 2009 11:15 am
I use the same method as MsThang. In addition to the Adobo and Sazon, I add parsley flakes, salt, pepper and garlic powder, let the chicken sit for 1 to 2 hours and then I prepare my flour mixture with the same ingredients, throw all the pieces in a plastic buttermilk needed. I use this same method for my fish, shrimp or pork, this is a must have recipe in my family at least 2 times a week.
Sep. 25, 2009 11:27 am
Bev. Well it looks like I am to late. I see that others have suggested that you turn down you flame, and that is just what I wanted to say. Cast iron is the best and the flame to high is an easy fix. Now how about a peice of that great chicken!
Oct. 2, 2009 11:30 pm
Hi Bev, How do you brine a chicken? Can't seem to find the exact proportions at the website. Thanks!
Oct. 9, 2009 4:57 am
Maribel, I copied and pasted the brining instructions below. It was in the roasting chicken instructions: One secret to really flavorful, juicy roast chicken is brining: soaking in salt water. (Kosher chickens are already brined; this is one of the reasons why kosher birds tend to taste better than conventional chickens.) To brine a non-kosher chicken, Dissolve ½ cup kosher salt (or ¼ cup table salt) in two quarts of water. Immerse the chicken in the solution and place immediately in the refrigerator. You should let it soak for at least 1 hour, but no longer than five or six hours. Pour off the brine and rinse the chicken under cold running water and pat it dry with paper towels. For extra-crispy skin--and if you have the time--return the bird to the refrigerator and let it air-dry for another hour, or overnight, before roasting.
Oct. 10, 2009 6:14 pm
Id like some comments on my fried chicken recipe. originally it was my grandmas but ive "tweaked" it a bit. Consists of a buttermilk and egg wash, followed by a flour mixture of self rising flour, salt and pepper to taste, tbsp of onion powder and garlic powder, tbsp of seasoned salt, tsp of thyme and one tsp of rosemary and 2 tbsps of paprika. Fry only in vegetable oil. And be sure to remove skin before frying. I like this version quite a bit. But Ive only used it on legs. They are my kids favorite.
Oct. 12, 2009 10:42 am
I raise my own chickens and they get very large. I have found that boiling the chicken for 15 to 20 minutes the day before helps to make sure the pieces are fully cooked without burning the outside. Then when I fry I can cook it slow and let all the flavor soak in or cook it fast if I'm in a hurry.
Oct. 22, 2009 10:53 am
ok, i have tried this chicken recipe and failed miserably!!! i do everything that the recipe asks, but my chicken turns out way too hard, not crispy. and it doesn't seem to cook all the way because the coating is sooo darn hard. now what am i doing wrong, and how do i get it nice and crispy like kfc
Oct. 28, 2009 10:38 am
The problem peopl ehave with the chicken getitng too brown is that the recommended deep fry temp of 35-375 is way too high for pan frying in a cast iron skillet. Cast iron retains a LOT of heat, so when you add the cold chicken the temperature of the oil doesn't drop as much as it would in a steel or aluminum pan. Start out with your oil no hotter than 325F and you shouldn't have a problem with over-browning.
Nov. 4, 2009 6:55 pm
I soak mine in buttermilk over night and up to two nights ahead of time. Rinse and pat dry before coating. I solved the burning issue by taking the chicken out when it reached perfect color(start cooking the larger pieces first) and putting it in a 325`f oven until all the pieces are cooked. This maintains the temperature and assures a more even cooking. All pieces end up hot together.
Nov. 7, 2009 2:54 pm
My ex-wife's aunt soaks her chicken in ice water one hour before frying. The chicken absorbs the water so it can't absorb grease. I think she floured her chicken with all the spices you read above. Her's was tender, moist, not greasy, and crispy on the outside. Iron skillet was the type pan she used.
Nov. 11, 2009 2:03 pm
Thanks for all the great chicken frying idea's they helped me out so much, and my husband appriciates it too lol.
Barbara Passanisi 
Nov. 11, 2009 8:12 pm
I have soaked my chicken in buttermilk overnight, then I dip in eggs,flour back to egg then coat them with instant potato flakes.
Nov. 11, 2009 11:00 pm
I'm from the south and I love spicy food. For those of you who also like yours on the spicy side, try this. Do all of your normal prepping first. Coat chicken with mixture of buttermilk, eggs, and a hint of Tabasco. Let your chicken soak a little bit in this. Put some McCormick's Cajun Fish Fry in a ziploc baggy with a little bit of seasoned bread crumbs (for every cup of fish fry use a 1/4 cup bread crumbs). Coat chicken well with mixture and fry till done. Enjoy!
Nov. 12, 2009 5:31 pm
Please help me! I am new to this website and so far no one has seen my recipes. I think they are really good and hopefully you will too. Please check them out and review them. They are traditional Bulgarian and are for people who like trying new food and making quick and easy food. =D =D =D =D =D =D =D =D
Nov. 17, 2009 6:57 am
Passed down by Mom, In a paper sack, I used to combine Pepperidge herb stuffing mix, flour and misc. herbs & spices, first dipping the chicken in egg beaten w/a little bit of milk. The chicken has always been great, but I'd like a change to call my own. Can I use some whole wheat bread crumbs w/added herbs & spices to mix with the flour? Also, in reading comments here, I see buttermilk as a common denominator. Would soaking my chicken in buttermilk & egg mixture before mixing in a flour mixture give me better fried chicken? I have no idea what the benefit of buttermilk is, but I'm thinking it's something great with so many using it. Thanks.
Nov. 20, 2009 6:11 am
Nov. 23, 2009 1:31 pm
The true secret to moist, perfect, not-too-brown fried chicken is to fry it just until the crust is the right color, remove it from the heat to a draining rack, and then bake it until the internal temperature is 165. Your chicken will be as moist as roast chicken yet have a delicious, crispy crust.
Nov. 30, 2009 10:20 pm
JanetM That's the beautiful thing about so many different recipes, I think. You can use whatever you like or think would taste good and give it a try. Like I said in my earlier post, I'm from the south and I've always watched my grandmother and aunts use buttermilk and eggs to do a lot of their frying. I do believe that the buttermilk offers a little different flavor. So again...I say if you think it sounds good, give it a try and let us know how it comes out!
Dec. 2, 2009 12:40 pm
I like the idea of soaking the chicken in ice water an hour before..I'm anxious to try this out..awesome tip, thank you!
Dec. 7, 2009 11:20 am
Ice water soak sounds like a great trick. Will try it next time for sure.
Dec. 16, 2009 8:28 am
If you feel your chicken isnt cooked through, you can bake it after its fried. Place on a cookie sheet and bake on 300' for 20 to 25 minutes. I would cover with foil if its already browned.
Dec. 19, 2009 4:53 pm
all those recipes sound great, i have even used a few of them, but my sister in law makes the best southern fried chicken with just chicken, flour, salt & pepper! oh, and oil, it will make you hurt your self!
Dec. 20, 2009 5:08 pm
I'm from Jammaica, and we do Fried Chicken a lot here. A slillet works perfectly. I normally brine the chicken for a couple of hours or overnight. For brining i'll use chicken stock which gives the chicken a rich flavour. Then I'll dry the chicken and rub with spices (onion powder, garlic powder, chicken seasoning & a pinch of paprika). I'll then coat the chicken in flour and a bit of breadcrumbs (add a bit of the dry rub to the flour & b-crumbs). Ensure that the oil is hot enough so the coating of the chicken won't absorb the oil, as soon as the chicken heats up in the pan you can lower the heat so the chicken gets cooked through and gets a perfect golden colour with the right crispy texture. Time is roughly 12 - 15 mins on each side. Turns out awesome everytime!
Dec. 27, 2009 7:58 pm
WARNING: the advice given by "jessicaone" to add water to pan is NOT FOR deep fried chicken. Please do not ever add water to hot grease, it will cause dangerous splattering and boiling up all over stove and create fire and burn hazards.
Jan. 2, 2010 4:25 am
For a spicy kick, after brining parts, dry rub w/ garlic and onion powders, cayanne and black peppers, poultry seasoning and hot paprika, then flour seasoned w/same rub, fry as is or dip in beer batter and fry 10 minites each side until golden brown. place in 325* oven on rack/pan for 15 mins or until done! - if you like buffalo chicken you should like this
Jan. 8, 2010 5:28 am
I adore fried chicken!! In my humble opinion, the ONLY way to make TRUE fried chicken is with a cast iron frying pan. My Family has always soaked in buttermilk. Then after drying off slightly, we take flour seasoned with salt, pepper, and garlic salt or powder. The powder, which I use, is a stronger taste of garlic. I must admit that the next step is the most fattening way, (which is why we only have it once a month) I use shortening with a cube of butter, real butter. I HATE egg wash which is why I slightly dry chicken, shake it in the seasoned flour (in a brown paper bag, or baggy) and as the grease is getting to 350 I slowly sink the chicken in the lard & butter. I feel that if a lid is put on, it makes the chicken very greasy and dry the next day, so no lid for me & mine. I turn the chicken once, that way, I don't lose the wonderful coating. The suggestion about not adding water to the grease, is a LIFE saver!!! I fry two chickens at a time. I always fry white meat first, as it coo
Jan. 21, 2010 1:26 pm
I have a hard time with getting the crispy outside, crispy. Can anyone give me a tip?
Granny Zook 
Jan. 26, 2010 10:58 am
No matter what recipe you use the secret is to have your heat high enough and oil hot enough that your skillet is seasoned with the heat and oil. at this point you place your coated ckicken into the skillet. You do not overfill the skillet. You gradually add your chicken pieces to maintain as close to the same hot temperature. when you add too much chicken to quickly the change in temperature will interfere with the cooking process. Cook without the lid for awhile watching it closely. Don't let it stick too much (keep it lose in the hot oil and let it get crispy on both sides, turn your fie down, by this time the internal temperature of the chicken pieces is hot and your oil temperature is stable. At this point 1/4 of your chicken from outside in is cooked. Turn your fire down to medium heat and fry longer. When chicken seems like it is half done you may put the lid on the skillet to contain the heat and cook longer until 3/4 done. then leave the lid off for the remainder of cook tim
Jan. 27, 2010 2:17 am
I am a 71-year-old gramma and have been cooking for a looong time; I'm pretty experienced but still cannot make fried chicken the way my mother used to. I've tried all you all's tips except the ice water soak. I'll do that this weekend and, if it improves my chicken, I will be forever grateful.
Jan. 27, 2010 9:19 am
A relative cooked delicious chicken this way: fried the chicken (however you like), then put the chicken in a baking pan, pouring BBQ sauce over it, and baking until the sauce drenched the chicken. It was EXCELLENT!
Jan. 27, 2010 9:31 am
i always try to make fry chicken with my own flour and my own seasonings but for some reason is missing flavor,with this ideas i could try new ways thank you.
Jan. 29, 2010 8:08 am
When you fry chicken use a simple fryer from Walmart. Season the chicken the night before, and seal it in ziploc freezer bags to keep the juice in. Once you take it out to cook, mix 3cups of flour 2tsp of garlic salt, 1 tbsp of Lawry's season salt 1 tsp of Salt and 1 tsp of black pepper. Mix well in the flour. Set your fryer on 365 with fresh cooking oil(vegetable or peanut). Set your fry timer for 18 minutes.. There you go perfect chicken. In the case of the spices you can mix any combo you prefer.
Jan. 30, 2010 6:40 am
When I was a growing up, there was a place called Nell's chicken in the box in VA Beach VA that made the best fried chicken. It was a batter dipped recipe and very crispy. Does anyone have a batter dipping recipe for fried chicken?
Jan. 31, 2010 11:20 am
Years ago I got a new recipe for "apple brandy turkey" which I used at thanksgiving. I got rave reviews from all. So, I decided if it worked for turkey it would surely work for chicken. So, now before frying chicken I soak it overnight in apple juice and it gives it a wonderful taste and in fact, most of family members now do the same thing. In frying my chicken I use garlic powder, poultry seasoning, black pepper, parparika, salt, and a touch of ginger mixed w/flour. Dredging chicken 1st through the flour and then egg and back again for another coating of flour. Yummy and always a hit.
Feb. 1, 2010 5:41 am
How do you keep the flour mixture on the while frying. I have this same problem with pork chops.
Feb. 4, 2010 5:57 am
I've been reading all the wonderful fried chicken recipes here. I'm drooling. Ha ha. does boneless chicken breast change everything? Temp, time, etc. Thanks!
Feb. 5, 2010 11:26 am
I have never been able to make great fried chicken, but I do remember my mom making a different variation. She would fry the chicken in an electric skillet and then drain off most of the grease, and leaving the drippings in the bottom she would add water and put the chicken back in. It made a lovely gravy and the chicken would get very tender. The crisp would be gone though, since it was simmered in gravy but was it good!
Feb. 7, 2010 7:07 am
I have found from my mother, grandma, and aunt that if you add cornmeal to your flour dredge you will have crispy chicken and enough drippings to make a wonderful milk country gravy. You also have to make sure not to rush to get the chicken done. Don't overdo the heat.
Feb. 8, 2010 5:12 am
You can keep the flour mixture on the chicken and pork chops by letting the meat brown a little before you turn it. After turning put the lid on leaving a crack so the steam can escape.
Feb. 10, 2010 12:53 am
does anyone have advive on dry dredge or wet if you are deep frying? just want a good crust was trying it at 350f
Feb. 11, 2010 11:51 am
There are a lot of very good variations for fried chicken recipes offered here! I always add, to my seasoned flour, a couple tablespoons of cornstarch. I think it adds a little more crunch. I think the casserole I prepared earlier today for this evenings dinner can hang out in the fridge for tomorrow. We're having fried chicken tonight!
Natalie Hurst 
Feb. 11, 2010 12:15 pm
Hey bev, Do you use mustard as a seasoning when frying chicken? I do. just a little, enough to cover the piece and proceed with the rest of steps. It add a liitle tang to the chicken and color.It awesome!
stevie t 
Feb. 13, 2010 2:39 pm
This is my first time here at this site and it seems very informative. Have enjoyed reading. For those that are having a hard time gettin their thighs to cook thouroughly, when i am preping the chicken i like to break at the hip of the thigh so the blood can excape while cooking. For the crispier batter i find that if my flour mixture of self rising is cut with about an 1/8 of all purpose flour makes for a crunchy texture.
Feb. 18, 2010 7:37 pm
The secret to perfectly fried chicken everytime is to of course season it well...I use old bay, mrs dash garlic and herb, onion powder, pepper, crystal hot sauce and season all- I also soak in ice cold water most times overnight- i use the same seasonings in flour but not too heavy- but the trick is always using a paper bag to flour the chicken and sitting the chicken on paper bags to drain- not napkins, napkins will make it soft. Dont cover with foil- paper and cast iron skillets- and you will never go wrong.
Feb. 20, 2010 3:46 pm
I agree you dont add it to a deep fryer, you are only adding 2Tbs to a skillet and then you put lid on it imediatly it only steams it ,it will not cause a fire.
Mar. 11, 2010 6:04 am
I slightly par-boil my chicken pieces first to cut down on cooking time and thus prevent over darkening and use Bisquick with a little paprika for coating, turns out wonderful!
Mar. 13, 2010 7:17 am
I used to be a short order cook in a busy pool hall, and the customers raved over my chicken wings. I served vast amounts of hot wings, with customers coming from other cities. My flour mix included flour, salt, black pepper, white pepper, cayenne, thyme, rosemary, garlic powder, onion powder and marjoram. My method was fairly simple, but I had several original ideas that worked for me. I had a walk in cooler with a stainless steel work table set up inside. I made up several batches of the flour mixture at a time, inside the cooler. I had orders of up to 100 wings at a time. I went through a lot of the flour mix. I worked nights, and would leave the day cook two batches of the flour mix freshly made up in the cooler for his shift the next day. We would get a big lunch crowd, too, but nothing like what I served at night. I made up five batches of flour when my shift started in the evening. Sometimes I would need more on a weekend. It kept fresh in the cooler, covered with plasti
Mar. 13, 2010 11:09 am
I was wondering if it would work to pre bake the chicken partly first. Has anyone tried that?
Mar. 19, 2010 9:47 pm
I have a gluten allergy, so I only use a well seasoned cornstarch (with many of the spices listed above) and no flour. I'm careful to keep the oil temp just hot enough, and then be patient. It may take 45 minutes to fry wings in a skillet (not even cast iron), but they are crispy, moist, and fully cooked, with the meat almost falling off the bone.
Mar. 23, 2010 6:15 pm
Well I have been frying chicken since I was 16years old and I must say that I never dip it in any batter just clean it, rinse it season to taste the chicken should be slightly damp when dipped in flour and coated well, oil should be good and hot dark meat takes longer to cook than white meat once added to the hot oil turn the heat down once the chicken is in the fryer to avoid cooking to fast if you're not using a deep fryer cook for 3-5 minutes before turning the first time,chicken is done within 15-20 min if the oil is good and hot....listen to the sound as well when the chicken is done you will hear less frying noise meaning the oil has fully cooked through the juices of the chicken.
Apr. 18, 2010 10:26 pm
What kind of oil or fat would you recommend for frying?
Apr. 23, 2010 6:31 am
what is the purpose for soaking the chicken in brine or ice water ?
Apr. 24, 2010 1:05 pm
when your chicken is done frying never put it on a paper towel,or a paper bag. the best thing to use is a cookie cooling rack. you can put paper towels or wax paper under the cookie rack to catch the dripping oil. but keep the chicken away from the paper towels or wax paper under the rack.
Apr. 28, 2010 11:23 am
BAKING - I used to bake it first, then fry, it worked out well at the restaurant I worked at as a kid, but I think the recipes represented here result in a more moist end product. BATTER - I remember having batter fried chicken as a kid. I would imagine you would need to deep fry it and any batter coating would work. I usually batter with cornstarch, flour, seasoning and beer mixed together to the consistency of thin pancake batter. TEMPERATURE - I usually fry chicken at 325 because 350 to 375 usually browns too quickly. My friend Doug fries his at 300. He fries onions in the oil first, cooks the chicken slow, uncovered and the crust has a nice onion flavor.
May 3, 2010 10:13 pm
My mom has always soaked the chicken in a mixture of water, salt,white pepper, and garlic and hour or two prior to cooking. She would then dry the chicken and pull the skin back and rub the pieces with onion salt, pepper, and cajun seasonings. Once seasoned she would dip in a egg and buttermilk thencoat with flour using the cajun seasoning. She would fry on medium heat until golden brown. If we were having mashed taters she would make a creamy milk gravy using the oil and leftover coating flour adding whole milk or half and half and hot water making a creamy yummy gravy.
May 6, 2010 1:28 pm
thank you for the great tips!
May 6, 2010 11:22 pm
May 12, 2010 2:08 pm
Whenever I fry chicken what I do is fry it in my skillet until it gets a nice golden brown, and then put it in my oven at about 350 degrees to cook it through. It comes out great!
Betty P. 
May 13, 2010 5:33 pm
First time here. Thanks for all the recipes and hints. Think I will try the "soak in ice water overnight" method. My Mother-in-law fried many chickens. She never put a lid on it. Just flour salt and pepper. Was always delicious!!!
May 13, 2010 9:38 pm
I like to add a packet of Hidden Valley Ranch Dressing (powder mix) to the flour. It is really a great taste.
May 14, 2010 12:03 pm
whats the biggy overe frying chicken. you are making it far more difficult than it is. rinse your chicken pieces off, dip in flour (with salt and pepper to taste) and fry in an electric skillet. i fry at 325 - 350. i put the lid on at first for the first 10 minutes on each side, then i remove the lid and fry to our desired crispness. i think the secret is i always use crisco shortening. the cheap stuff leaves soggy chicken, and i don't have very good luck using oil. Strictly shortening for this chicken frying grammy!!!!!!!!!!!!
May 18, 2010 10:45 am
Thank you for the tips on frying chicken. I usually do somewhat OK with frying the chicken. Now that I have these tips, I know my chicken frying will improve greatly. You may know something well but there is always room for improvement. I try to live by that.
May 25, 2010 1:16 pm
For fried chicken I usually season, roll in flour and fry in cast iron. Be patient and turn only once, use a lower heat so it has time to cook through. I do not use a lid...that steams the chicken and it will not be crispy and I would never add water to my pan with oil in are asking for trouble if you do. Lower your temp and turn once when golden brown. If the pieces are really big you can put in a low oven for a few minutes but be careful not to dry them out.
May 25, 2010 1:26 pm
I sometimes use chicken breast tenders, put them between plastic wrap and pound them to about a 1/4 inch thick. Season with season salt, pepper & garlic powder. Coat with flour, dip in egg wash then dredge in panko bread crumbs. Let them sit for a few minutes so the coating adheres. Fry in small batches in hot cast iron and a 1/2 inch of oil. These will fry very quickly and since they are thin they will cook through in about a minute on each side. Place on rack and start the next batch. The pan will need to be cleaned out if you cook a lot of these as the panko crumbs will burn. The chicken will melt in your mouth and have that wonderful crunch that we all look for in fried chicken. Have your side dishes ready because it does not take long to cook these. Left overs make really great wraps.
gary edwards 
Jun. 12, 2010 8:08 am
hey there i always use 2 cups of flour to 1/4 of cornstarch and old bay is always a hit you cant go wrong i deep fry at 350 and it will be good and crispy try it.
Jun. 12, 2010 7:23 pm
The brining process will make the meat retain moisture throughout. Buttermilk is a tenderizer, and corn starch will absorb moisture from the skin and allow a crisper crust to form. If roasting a whole chicken, try lightly dusting the whole thing in a bit of cornstarch before roasting and see if you don't like it better than the floured crust. Chicken seasoning is mainly sage, a little marjoram and thyme, salt and pepper. A sprinkling of powdered garlic and or cajun flavoring to taste is always good to try as you like it. We don't need 17 herbs and spices to make it good ! As always, be sure to cherish that old cast iron pan that great grand ma always used so well !
Jun. 17, 2010 4:19 pm
I am not a good cook. Infact I'm actually a bad cool.. but I wanna be a better cook (espically b.c I will be a wife soon) my boyfriend loves chicken. So its first on my list. I want to know if it would turn out okay if I soaked the chicken in ice water for an hour dried it off... rubbed misc. Spices on it then shake chicken in baggie with flour and said mics. Spices then put in veg. Oil at about 350 ?... that's my assumption..
Jun. 20, 2010 10:39 am
One trick I use that my kids love is to brush coat the chicken with cream of chicken condensed soup, then sprinkle the spiced flour mixture on it.Yummy
Jun. 21, 2010 1:04 pm
I use concentrated milk to soak my chicken and add tiny chopped pieces of yellow onion to the milk. Soak for about an hour prior to frying. Yummmo.... Its really good!! Its like having bits of onion rings with every bite!
Jun. 22, 2010 6:54 am
I usually don't deep fry, but will try w/all these good tips. I pan fry seasoned pieces, skin side up, in warm skillet, so fat drips under pieces. Then when turned, pieces brown in chicken fat. Throw is whatever you want to left over fat or make gravy!
Jun. 29, 2010 1:37 pm
I have two questions: 1 - when you say 'cast iron' does it have to be the black cast iron or will a coated cast iron (such as Le Creuset) work? 2 - can I make fried chicken without the skin? Like boneless chicken strips/breasts?
Jun. 29, 2010 7:42 pm
Is there a means of saving this article (with comments) in my recipe box?
Jun. 30, 2010 3:24 am
I've read everyone's instructions and have followed most of them. I always use cast iron for frying and have given a set to each of my children. I think my prob. was having the oil too hot to start. I loved Kosher chicken, but cannot get it fresh here. Still if I find it in the freezer section, I buy it. I am a bit of a nut with chicken, I almost scrub it before beginning my process of brinining, dipping, coating, etc. No chicken ever touches my counter top and my sink get bleached immediately before I even start any other process. Hands scrubbed...then proceed. Thanks to everyone. I like brining, coating with well seasoned flour mixture, then frying. I do put the lid on for a few minutes in between times. Remove lid and continue until done. I do not use any pre-packaged product with MSG or GMO in it. Just my own thoughts about it. God bless all,
Jun. 30, 2010 3:35 am
A tip from Sunny Anderson on the Food channel....for crispy batter use flour, cornmeal, cornstarch, and seasonings. She fried catfish I will try this for chicken.
Jun. 30, 2010 9:39 am
Reading this site is my new morning addiction. Thanks to one and all for the cooking tips and wisdom. This "foodie" loves reading and trying everything, and now of course I have to have fried chicken. Can I fix it for breakfast??
Jul. 2, 2010 2:52 pm
I get tired of trying to figure out if the fried chicken is done to the core, especially with thigh pieces. My method is to take my chicken pieces in a glass dish, add about a 1/2 cup water and a couple of bouillon cubes, sage, thyme, paprika, garlic powder and pepper. I cover the dish with plastic wrap and microwave steam the chicken for about 10 minutes. The chicken is cooked or nearly so. I let it cool slightly under the wrap so I can handle it, pat dry, reseason with a dry spice rub and then use a coating mixture of egg and bread crumb or flour with the above spices mixed in. I can then concentrate on getting the correct crispy coating correct. This also works great for grilled chicken as the skin doesn't crisp until you put it on the grill. The chicken always is moist from the steaming, and the spices permeate the meat as well.
Jul. 3, 2010 6:20 am
I put my dry coating into a gallon size zip lock bag. It makes it easier shake/coat the meat, then you can just close the bag and stick in the freezer for later use. Less mess and fuss!
Jul. 3, 2010 5:27 pm
Tequilarosa -- it's just called "Poultry Seasoning" ... I add my own custom-blended Cajun spice to my flour mixture also ... and remember to pat dry and then flour the chicken before dipping it into any egg wash, and then into a bread crumb/flour/panko mixture before slipping it into the hot oil ...
Jul. 7, 2010 9:23 pm
For 'extra crispy' fried chicken, add cornstarch to the dredging flour (1 tsp-1T per cup). I, too, use a cast iron skillet--actually, a chicken fryer, it's a little deeper--and an old trick for ascertaining the 'proper' temp is to drop a cube of bread in the hot oil. If it doesn't start browning immediately, the oil is too cool; if it browns and begins to burn within 10-30 seconds, it's too hot. It should take about 30 seconds or so to brown perfectly.
Jul. 15, 2010 9:20 am
When cooking chicken you have to be sure that it is cooked thoroughly, but overcooking it makes it either tough or mushy. The best thing to do is time it, then take a piece out to try. Usually 9 minutes at 375 for white meat and 14 for dark.
Jul. 15, 2010 2:26 pm
Hello, I'm new here and I was looking on this site to learn how to fry my chicken through to the bone. While my chicken looks gorgeous on the outside with the golden crispy crust, it ain't done on the inside! I thank everyone for all they're advice and will try them out tonite.
Jul. 17, 2010 1:05 pm
this is a tasty recipe for sure--good bye KFC and hello All recipes! isn't it wonderful? this rves all recipes is nothing short of deee lish USSSSSS! i highly reccommend it to anybody who loves a good fresh fried chicken. the ONLY thing i added was black pepper and red pepper (my wife's Latin and loves added, another home home recipes--knocked it out of the park AR! thank you.
Jul. 17, 2010 8:29 pm
Shiree's Southern fried Chicken Wash chicken peices in cold water, clean off access fat. Put some onion powder and a few shake of soul food seasoning (salted so go lite your flour will be seasoned too) over peices in sink and flip with your hands to distribute evenly. Put peices in heavy duty ziplock bag pour 3 cups of buttermilk and one cup of beer into bag on top of the chicken, zip and let marinade over night or at least 3 hours in refrigerator. Frying: Pan of peanut oil or your favorite oil. To make it good I use Crisco shortening because I don't fry foods often every once in awhile is not going to kill you. The two secrets to good chicken is the Lard and the skillet. Criso and Cast Iron skillet. While the oil is getting hot on med high put half a ziplock of flour,1 package of dry italian dressing mix,1 tbs. of black or red pepper, (a little white cornmeal and cooking starch makes it crunchier)shake up bag and drop about 2 peices of cold chicken from the buttermilk beer
Aug. 5, 2010 1:01 pm
looks so yummy cant wait to try it!
Aug. 8, 2010 10:39 am
I really enjoyed all the new ideas that you have for making better fried chicken. I am going to surprise my family with all the new ways.
Aug. 12, 2010 10:59 am
WOW! The ideas I have received for changing around my chicken frying recipes have been GREAT! Thanks to all of you. Make sure you all check out all the other things (conversions, recipes for everything under the sun, videos on "how to", etc...have really spiced up my skills in the kitchen. Also, sign up for their daily recipe emails! My hubby is loving the new recipes and I am, too.
Aug. 13, 2010 7:41 am
Threw? is someone throwing chicken???
Aug. 13, 2010 8:25 am
Thx for the healthy cooking tip. Read thru all comments looking for a healthier alternative. I definitely will try it!
Nurse Tammy 
Aug. 13, 2010 9:43 am
WOW! There are so many different variations. The basic recipe for my family is wash chicken. Put flour, salt and pepper in a paper bag then add chicken. Shake until coated. Crisco shortening in skillet (g-ma always used electric skillet) I use cast iron. turn temp down once chicken has some color to it. Temp varies on which size skillet I am using and how much chicken I have in the skillet. do not cover, turn only once. salt as it comes out of skillet. Sometimes we add additional powered spices to our bag depending on the flavors we are wanting to have. You cant beat a ggood basic recipe for chicken!
Aug. 13, 2010 10:26 pm
Take your chicken out of fridge a good half hour before preparation to let it wam up a bit. I use seasoned salt, a little kosher salt, paprika and garlic powder to spice it on both sides. (Spices adhere better if put on chicken directly rather than in flour. Mix 2-3 eggs with some hot sauce - a couple tablespoons to a cup. After seasosning it with spices,dip it in egg/hot sauce mixture, then put SELF-RISING flour in a brown paper bag and put a couple pieces of chicken in at a time and shake good. After removing, place on rack to dry a bit. Meanwhile, put PEANUT oil in either a cast iron or deep fry pan (never had a deep fryer) and heat to high - recommend splatter screen if you have one - I have a red silicone one and it is my favorite kitchen gadget. Keeps kitchen and you splatter free while letting chicken fry free. When oil reaches 375, place chicken in a few pieces at a time - you want to keep it as high as you can, it will go down no matter what, but that's ok. Keep splatt
Aug. 15, 2010 8:44 pm
Aug. 16, 2010 7:08 am
My fried chicken is rather dry on the outside. It does not have that sheen to it that I see in chicken from restaurants. Mine is floured, but is rather flat, no crispy peaks. And, although the chicken is good, moist, the outside is crispy, yet rather flat and tastes floury and dry. Any advice? Is this the temperature that could be causing it? I used canola oil. Is this not an oil with enough fat content, perhaps?
Aug. 24, 2010 12:07 pm
When frying chicken in a frying pan, what temp should I set the burner to in order by obtain the correct oil temperature?
Aug. 24, 2010 4:10 pm
My fryed chicken turns out dark and hard. It is terrible. I just go to KFC-perfect every time.
Aug. 25, 2010 7:35 pm
jacquie, I believe our parents our definitely old school, and the way your father cooks chicken is how I was taught. Trust me the chicken comes out really juice when you soak it in salt water. Oh, and make sure to use quality chicken. You will notice the difference. Not so good chicken will have red around the bone. Not good on the eyes. :-)
Aug. 31, 2010 8:17 am
I agree with the salt water brine method. It made all the difference in the taste and texture of the chicken. With out it the chicken is rather bland regardless of the coating mixture used. Thank you for all of the wonderful tips. I am definitely going to incorporate some of them in my next fried chicken.
Sep. 11, 2010 12:34 pm
I have figured out a way to make the chicken (not the breading) spicy! (Think Popeye's Louisiana Style Chicken) Simply soak in jalapeno juice. I use a food processor and puree a few jalapenos in water if I don't have enough juice. I add a little milk and some cayenne pepper and let it sit overnight. No need to submerge (that would be a lot of juice!). Just coat really well. And in stead of using an egg wash, I just pull the chicken out of the bowl of brine/marinade, tap off excess moisture, and dredge in my seasoned flour. I let the flour "set" on the chicken for approx 20 minutes until it is gooey. Then I dredge again. This makes for a crispy crust. Right from there, I drop into my Cool Daddy Deep Fryer. I use a lower the temp and cook longer to make sure chicken is cooked through and flour doesn't burn. 330 degrees and 17 minutes usually does the trick to achieve spicy golden brown fried chicken that is sure to please! If you don't like the thought (it's just a thought-
Sep. 21, 2010 11:12 am
I had the BEST luck the other day with my fried chicken...I have been frying it for 40 years, but decided to let the chicken sit for 45 minutes after I dipped it in the egg/milk batter and it sealed it and I lost no batter in the oil. Also I used Canola oil for the first browned the chicken slowly and let it cook for a long time before I turned it. I always want to make sure it is done of course and to have the luxury of not worrying about burning was a plus !! I cooked it for 10-15 minutes on each side and it was PERFECT !!! I have finally mastered the art of fried chicken after almost a half century !!!! Enjoy !
Sep. 25, 2010 9:10 pm
OK, for those of you who have to eat low fat and low salt, here is a healthy version for fried chicken. Remove all the fat from skinless, boneless chicken (boneless chicken cooks faster). Mix about 1/2 cup of egg beaters ( or 2 egg whites) with 1 tsp minced garlic and 1 tsp of Mrs. Dash table blend seasoning. Place the chicken in the egg beater mixture, cover, and refrigerate over night. Remove chicken from egg mixture and dredge chicken in unbleached white whole wheat flour mixed with Mrs. Dash and pepper.The white whole wheat flour has a lighter taste and texture than the traditional brown whole wheat flour, but is healther than regular white flour. Heat 1/4 cup of cannola oil in a non-stick skillet, brown chicken evenly on all sides, remove to paper towels. Remove any remaining oil. For a low fat cream style gravy, mix some of the dredge flour mixture with cold skim milk and any leftover egg beater mixture, bring to a boil and let thicken, then season according to taste. If the grav
Sep. 26, 2010 3:58 pm
I had a popeye's chicken recipe that was from the internet done in the oven my daughter just loved it used powderedcheese sauce(mexican style) plus other cajun spices with the flour. Anyone tried anything like it?
Oct. 4, 2010 9:31 am
I grew up with fried chicken almost every Sunday given my dad is from North Carolina. What I found quite by accident is keeping the chicken in the seasoned flour which I shake in a plastic bag in the fridge for about an hour (had to leave in a hurry with the kids). When I returned home and fried the chicken, I could not believe how much crispier the chicken was!! I really don't have a recipe for the seasoned flour but I shake salt and pepper on all of the chicken pieces then pour in salt and pepper in the flour too-not with a heavy hand but enough that when you shake the flour you can see the black pepper. Add the chicken pieces, shake and put in the fridge for about an hour. Heat up veg oil in your cast iron pan until sprinkles of water sizzle and fry the chicken-YUMMMY! Personally I like to fry with the skin up first. Let me know if this works for you!
Oct. 10, 2010 10:35 am
Im from Jamaica. I boil my chicken for 3 mins...or soak im hoy water for 8 mins. Remove and pat dry with paper towel. season with chicken season,salt,pepper,paprika. Make a dip with eggs,milk,garlic powder,and a pinch of paprika. a bowl with plain flourand cornstarch. and a bowl with flour and bread crumbs. Roll chicken peices in plain flour...dip in egg and milk batter,then roll in bread crumbs and flour mixture,and set aside for 10 mins. Fry on medium heat on each side for about 20-25 mins. Perfectly succulent,and crispy fried chicken.
Oct. 10, 2010 6:36 pm
I have found the best way to get your chicken cooked evenly is lower the temp of the oil and use thinner pieces of chicken (my family only likes the breast meat) so I cut them in half. I then get a second meal out of the breasts this way too :) Also i found the best way to get flavor to the chicken is to put the seasoning in with the egg not the flour...makes a world of difference in taste and how juicy the chicken comes out!!
Oct. 13, 2010 4:37 pm
I find that I get crispy, juicy fried chicken by doing the following. I use cast iron pan with enough oil to cover. Put cut up chiken in a brine as long as possible. Drain,pepper (salt if you wish) chicken, dredge in flour, dip in water, then back in flour. Fry @ 350 for 15-20 mins. Using water keeps the chicken from getting too brown before done. I find that milk/buttermilk will get soggy when it cools. Using the water will have a crsipy crust even when cold. You will still have a crunch if warmed in a microwave. Also, using paprika, a tad of sugar and onion powder to flour is a good mix.
Oct. 14, 2010 8:02 am
I always use cast iron pans, but do find that the chicken doesn't always cook through.I have a large family so lowering the flame makes it take longer and hungry people get cranky! So as I'm frying, I preheat my oven to 350 and when i'm done frying, I bake the chicken on a cookie sheet to finish it off. Crispy and delicious.
Oct. 18, 2010 5:39 pm
Very important to use a small chicken. My chickens are 3 lbs max. This way they cook faster. I use a cast iron deep dutch oven for the frying. I brown, reduce the heat, lid on 5-6 minutes, lid off for 4-5 minutes. DO NOT CROWD PAN. Soak chix pcs in buttermilk over night: drain for 30 minutes. Add a few packets of dried Italian seasoning. One chicken needs 2 cups flour. Add other seasoning if you like: paprika, thyme, garlic powder, etc. NO SALT. Reserve salting just as you serve. I make early in the a.m. and leave on counter. Reheat at 350 for 8 minutes.
Oct. 18, 2010 5:43 pm
whoops: add the seasoning to the flour(I use DRY ITALIAN "salad dressing" seasonings") to the flour.
Oct. 19, 2010 2:38 pm
I like to cook chichen parts first then chill before deep frying! This can be done way ahead and you will not be so rushed for time!
Oct. 28, 2010 1:57 pm
For those who are having problems having thier chicken more done on the outside and not fully cooked on the inside is to make sure your bring the chicken to room temperature before you cook. This goes for outside on the grill too.
Nov. 2, 2010 1:40 am
Joan Crum 
Nov. 6, 2010 10:23 pm
How do you cook drumsticks without having all the blood coming out? I tried soaking them in ice water, but no success. Hope someone can help with this problem.
Nov. 11, 2010 2:06 am
wow yummy?
Nov. 11, 2010 11:34 am
For crispy and extremly juicy chicken try double dipping your chicken in the egg batter. Pan frying is way to messy..deep fry at 350 for 15 to 20 mins.
Nov. 12, 2010 6:14 am
my mo0m taught me that after you fry the chicken lay it directly into a baking pan and bake it for about 45 mins top make sure its cooked and makes it more tender and crispy. for cut up chicken with a bone using egg and bread crumbs. comes out great everytime and u dont have to fry it as long. just to brown it
Terri Krag 
Nov. 12, 2010 8:18 am
Does anyone know how to keep chicken legs from bleeding the whole time they are frying? When my kids see the blood they wont eat the chicken.
Nov. 13, 2010 1:13 pm
i always boil my chicken for about 10 min then place in fridge overnight w/ my marinade b4 frying... no pink centers and less fatty skin!
Jaime C. 
Nov. 18, 2010 8:40 am
I have a great tip for frying chicken. After brining your chicken (overnight is best), coat the chicken in your seasoned flour, then steam it until it reaches 165 degrees, then re-dip it in flour (or flour/milk/flour if you want a thicker coating), and fry it in hot oil to crisp it. It makes the tenderest, juiciest fried chicken you've ever tried, and it gets rid of a *lot* of the fat!
Nov. 23, 2010 9:01 am
I've had chicken prepared many different ways. But when I tried this recipe, I was amazed at how crispy and juicy it came out. Instead of chicken breasts though, I used cut up leg quarters and it was delicious. The only real work was in skinning the chicken. Great recipe! I don't have to go to the corner restaurant anymore.
Dec. 6, 2010 12:03 pm
I use my Mom`s recipie.Most of what is already here, but you only have to use flour and water to batter it(and seasoning) if you double batter it.
Dec. 6, 2010 12:05 pm
It would be much eaiser if you want to make sure it is done all the way through, is to nuke it first,
Dec. 9, 2010 12:38 pm
I worked in a country diner for many years and our fried chicken was extremely popular. The way we guaranteed it was cooked through while still being completely crispy was to fry it in oil til it was light golden brown, then take it out, place on a plate with paper towels to absorb the excess grease, then pop it in the microwave for 2-3 minutes (depending on size of pieces), then put it right back in the fryer to crisp back up again. It's just as easy to do this at home as in a restaurant...I still swear by this method as it always insures the chicken is completely cooked while having a crispy battered skin that's lovely and crunchy without going too dark.
Jeff P 
Dec. 10, 2010 8:32 am
Here is something interesting I learned from a cooking show on PBS; if you want really really crisp coating, try adding one tablespoon buttermilk to every cup of seasoned flour. Rub the mixture between your fingers until it is fine grained like wet sand. I recommend dipping enough chicken for one batch in buttermilk or egg wash first then dredging in flour mixture. Let chicken pieces sit for at least 10 minutes, then fry. While those are frying, prepare the next batch, which will sit while the first batch finishes. And so on and so on.
Dec. 10, 2010 3:01 pm
I have issues with getting the chicken done without burning the coating when the temperature starts out so high. Inevitably, the coating is crispy and brown and the chicken is raw near the bone. Any help?
Dec. 29, 2010 3:14 am
great advice here, i've made fried chicken many times and have had it not be done inside. My mother always used an electric skillet but i use cast iron. I think the most important tips i've gotten here are the crisco shortening, the cornstarch and i am efinately going to try the brine, but do i try salt brine or buttermilk.....decisions, decisions.
Dec. 29, 2010 8:57 pm
Next time, try annabelle's soul food seasoning to season the chicken. Many of the cooks (above) recommend seasoning the flour. This is a mistake. The best fried chicken is seasoned "to the bone", which requires that the chicken be seasoned directly, massaging the seasoning into the pieces. Then, simply flour the chicken in a flour bag. Cook the chicken in a cast iron skillet at 325 degrees (adjusting the heat of the oil) for approximately 25 minutes. Be sure to properly populate the pan. Do not cook too many or too few pieces at one time. There are no tricks to making great fried chicken. It just takes a little practice, and the right seasoning to start. Good Luck.
Jan. 16, 2011 1:55 pm
Can anyone give me an idea of what quantities to use for the dry rub/flour coating to use for spicy chicken? I think my biggest problem is the ratio of flour to 'other items'. On another note, I once tried using fish batter as a replacement for bread crumbs and it worked out fantastically! I think I just like the fine-grain texture as compared to the more coarse texture of some types of bread crumb mixes.
Jan. 20, 2011 9:01 am
I was making hot wings one night, and had already prepared my spicy dipping sauce when my son walked in, and said he wanted fried chicken instead. I dipped the raw chicken in the spicy sauce, rolled it in flour, and fried it like I normally would. It got rave reviews, and I've fixed it this way many times since.
Jan. 21, 2011 7:20 pm
Your temp is too high.
Deb E 
Jan. 22, 2011 11:52 pm
You are right Shreeree, if you don't cook with love in your heart your food won't be good! I learned to fry chicken from my Cajun mom when I was tall enough for my nose to clear that cast iron skillet she used. My first career was as a trainer for Church's Fried Chicken. They were the only fried chicken I would eat outside of my mom's. Well after several years of working with fried chicken, you can imagine I wasn't too eager to cook it. I left Church's 32 years ago, and am finally retired for good. what with the price of food, I can't justify paying $10 for a few pieces of commercially made bad fried chicken. So I am ready to try my hand at it again. All of your comments, tips, and recipes are an inspiration. Here's one of my own: I use canola oil for frying; 1 cup yellow corn meal and 1 cup unbleached wheat flour plus 3 TBS Mrs Dash seasoning, 1 tsp garlic powder, 2 tsp onion powder, for breading. Two eggs beaten with 1 cup buttermilk to dip your chicken in. Put your
Jan. 26, 2011 10:56 am
This note is directed to Beverly Jane. Try using regular table pepper (not coarse ground). When you've added what may look like too much pepper, add some more. A very famous brand of chicken uses a ton of pepper and after 22 years of trying I have it down. Hope this helps you.
Jan. 27, 2011 6:18 am
Iron skillet w/lid, room temp chix,buttermilk, seasoned (just salt and pepper for me)all purpose flour. Wash and pat chix pieces dry, lightly salt chix,soak in buttermilk and then cover with flour. I believe the buttermilk helps the chix be juicey and it just adds the right flavor also.
wynona Burnett 
Jan. 29, 2011 9:50 am
Hi, I am new on this site and i take the large pieces of chicken and run a knif through and slice down a ways, this lets the oil cook through the chicken and it will get done clear through. There is sure a lot of good tips on frying chicken.
Jan. 31, 2011 10:23 am
Feb. 13, 2011 9:15 am
Feb. 15, 2011 6:36 am
All great suggestions!. My wife is from MS., and is always pining for fried chicken. She really doesn't cook so I thought I would surprise her. One proble. We have a glass top stove and I'm a little hesitent to deep fry on it it as you can't lower temp quickly. Anyone have any experience with this?
Feb. 15, 2011 7:37 am
Before I fry my chicken/ I soak overnight ( at least 15 hours ) in buttermilk. Rinse with cold water, pat dry. ( I don't alway's take all the buttermilk off ) < In bowl or even plastic bag zip lock type > I mix together portions depending on how much chicken ( I use this alot on just breasts )/all purpose Flour, Black Pepper, tad of salt, tad of garlic salt , Taragon, Paperika, parsley flakes. optional: can also roll in cracker crumbs over the above if you like it crispy crispy < sometimes I add abit of Good Seasons Italian dressing/the packet not the bottled stuff> more often than not tho I just do the regular listed. Fry in hot oil ( yes the cast iron skillet is my best cookin friend when fryin chicken or fish)I very seldom cover with lid, I use just the splatter screen < When I'm in the mood, I' also fry chicken using my beer batter recipe>
Feb. 15, 2011 7:40 am
Forgot to mention/ I alway's use regular good ole fashioned lard < not crisco or oil, but lard / it' gives a better taste I think. Also use regular lard for my flakey pie crusts
Feb. 15, 2011 10:12 pm
Puckndc- just take the frying pan off the burner if it gets too hot. turn the burner off for a minute to lower the temp, then turn back on and return the pan. and don't slide the pans around too much on the stovetop- it will scratch badly! good luck
Feb. 16, 2011 4:43 pm
Have never used anything but crisco. Have always gotton great raves and have been cooking it the same for over 40 years. milk and egg wash, dredged in flour that has garlic salt and pepper. I fry at 350 in electric skillet or med. high on stove. I add a couple tablespoons water with chicken, cover. Always tender, juicy and cripsy! I judge doneness by clear juices
Gracie Lee 
Feb. 25, 2011 4:25 pm
I don’t understand why no one covers their chicken when they first put it in the oil. I have been cooking fried chicken for more years than I care to count and the secret to perfect fried chicken is to keep it cored on medium heat until it is golden brown. The lid allows the chicken to steam and cook within. After turning leave it uncovered to brown on the other side. I use self rising flour but add more salt and have my chicken moist when flouring it. I do not deep fry my chicken but I have yet to taste chicken to top my extra crispy moist chicken
Mar. 8, 2011 4:30 am
try turning down the heat same thing happened to me.
Gay Nell 
Mar. 19, 2011 5:39 pm
Thanks everyone for the ideas. I'm 72 and I've been an avid cook for 50+ years, cooking for a lot of people - family and many hired men as well as friends and for church. I've recently started using buttermilk to soak chicken - it's great! But why don't more of you use Canola oil for frying? I've read it is even more healthy than olive oil, and it's less expensive and has a taste like corn, canola or other common cooking oils. It has lots of omega 3's, and poly- and monounsaturated fat, which actually are beneficial for cholesterol ratios, and I use it for all my frying. Also I've used oil for my pie crusts instead of Crisco for 25 years or so. PLEASE! Crisco has lots of that horrible trans-fat, right? Besides, our family much prefers the taste of oil crust. Also - recently learned the latest information is that saturated fats, as in meats, softens cholesterol (makes the particles 'fluffy' was the way they put it), so that the cholesterol doesn't stick in your arteries s
Mar. 23, 2011 1:52 pm
I have to agree with Jacqie and Pam. My dad makes his chicken that way and it is the way I grew up making it too. Everyone loves when I make it which is not too often. But one good tip also is to season the flour and use the paper bag for coating.
Mar. 27, 2011 10:59 am
I drive through KFC. No fuss, always consistently delicious and most importantly, no muss or fried anything smell in my house.
Mar. 28, 2011 10:07 am
I like a nice crunch on my fried chicken but can't seem to get it right. I dredge it in milk and seasoned flour before frying. I've even tried double batter (dredge in flour, milk, then flour again) but I still don't get the crunch. On some cooking shows, they fry the chicken at a high temp and then finish the cooking process in the oven. Does this method give a crunch to the chicken?
Mar. 29, 2011 1:10 pm
Gracie Lee, you have got to be from the south! You do your chicken just like we have done for-ev-er....and that is to cover it first. My mom always said that cooks it from the inside out. All we do is run it through some egg and milk mixture then the flour and voila! Best chicken ever. And us Carolina Girls know....
Terri Krag 
Mar. 31, 2011 7:12 am
How do you get chicken legs to quit bleeding while frying them?
Apr. 11, 2011 3:56 pm
I do a 3 part dip first egg wash with garlic powder and celery flakes then I dip in wet batter then dip in crushed corn flakes I place all pieces on tray a place in freezer for half an hour it allows the mixture to adhear to the chicken so when I place in deep fryer the batter cooks on the chicken without all the mess left over in the fryer
Apr. 25, 2011 2:51 pm
Gay Nell - For the most part that was an excellent post. If I may humbly correct a couple of things. First, Crisco does not contain trans-fats. Second, keep in mind that frying tends to break any double/triple carbon bonds thus converting a mono or poly unsaturated fat into a saturated one. However, this does take time and usually is due to repeated usage. Oil can be substituted for some things but you will sacrifice consistancy from time to time. However, having said all that, like you I use Canola oil for most of my frying. I must confess that I use lard for most of my pies and crusts. Keep in mind, all the above is from the memory banks that aren't what they used to be so anybody is welcome to correct me if I got any or all of the above wrong.
Apr. 28, 2011 12:44 pm
For a nice crispy, thick, stay-on batter, I've learned to add about 1 tsp or so each of corn starch and baking powder for every 2 cups of seasoned flour. Also, invest in a thermometer you can attach to your pan (pref. cast iron) and keep the oil temp. between 325 and 350; that is very important. I also soak it in buttermilk for several hours, rinse it off and pat dry before very lightly dredging in flour, then egg, then a bit heavier with the flour. You also need to let it rest for at least 15 mins. before frying. My family loves my chicken and beg me to fry it every so often.
May 2, 2011 5:30 pm
The biggest secret for fried chicken USE 3 LB chickens. Cooks quickly and crisps well no matter what the coating. Always done on the inside and should take 20 mins Crisp quickly, Cover for 5-7 minutes. the steam will be your "water" for the cook thru then crisp and let drip on cookie rack. Serve room temp or place in 350 oven 7 minutes.
May 15, 2011 1:46 pm
Beverly,try after browning putting the chicken on a cookie sheet and putting it in the oven till its done.Hope this may help you. Darcia
May 17, 2011 1:02 pm
After cooking it in oil to golden brown, finish cooking in 425 degree oven for aboout 15 to 20 minutes. This ensures chicken will be done perfectly. Mary
May 26, 2011 5:52 pm
Please help, I've just moved to southern Maryland from England to be with my Man and I have never even thought about frying a chicken and really dont wont to embarrass myself at the family picnic. Has anyone got the time to explain it all. Thanks :)
May 30, 2011 1:29 pm
gracie lee - I deep fry my chicken but agree with you - I use a lid and have no problem getting a crispy crust, juicy and well done. I see red and it's dog food. (Meat only). Don't have that problem, much to my dog's dismay. I just dip in milk and into a bag with flour and chicken seasoning. Nummm. And easy. As for chicken seasoning, I get mine at Safeway or Costco. It's in a good-sized container. Not just a small bottle and is Empire Seasoning.
May 30, 2011 1:41 pm
Sorry, omission. I beat an egg and add milk - maybe 1 to 1-1/2 cups, then into flour mix. Put on wire cake rack to dry, then deep fry in Canola oil.
Jun. 10, 2011 8:18 pm
I tried frying chicken for the first time a few months ago, and failed miserablly, but think I'm ready to try it again. I think my mistakes were that the grease was not hot enough at first, the skin was kinda sogy, and I needed to double coat it. So this time I'm going to brine it( did that this year with my thanksgiving turkey & it was the best turkey I've ever ate) use a cast iron skillet, and do a double coating. The only question I have is what kind of oil is everyone using??
Jun. 17, 2011 12:40 pm
Thanks for all the great tips, can not wait to give some of them a try. Love the ice water idea, and the covering of the chicken until browned. I recall seeing my grandma covering her chicken at the start.
Jun. 20, 2011 11:56 am
My way; a four pound chicken is the right size for frying. Anything larger and when the color looks right, there will possibly be raw areas near the bones. anything smaller and it will be dried out. I salt and pepper the chicken before breading. Getting the mix right in a bag or bowl is difficult. go easy on salt and pepper. Use plain flour for breading. Roll in flour and shake off excess. Do all breading before putting any chicken in the oil. I don't use cast iron pans. They are slow to heat up and sometimes have a taste like the last item cooked in them. A non stick pan large enough to hold all pieces of a four pound chicken will do. About 1/4 inch of oil will be enough to fry the chicken. The oil level will be about halfway up the chicken when all the chicken is added. My choices of oil are; fat back grease (gives a slight smoke flavor), lard and peanut oil. To check the temperature of the oil, drop a pinch of the breading flour in the oil. The flour will will foam or
Jun. 21, 2011 6:39 pm
Here is my method to fabulous fried chicken. Dip the chicken pieces into an egg and milk mixture, then dredge into seasoned flour. Place enough vegetable oil into a large skillet so that it is half as deep as your largest pieces. Heat the oil to 350 degrees before adding the chicken to the pan. When frying, it is important not to put too much chicken in the pan. Overcrowding the chicken causes the oil temperature to drop and allows more of the oil to soak into the chicken, making it more greasy. Turn the chicken to ensure even cooking and browning. I find that covering the pan while cooking creates steam in the pan causing the grease to splatter when the lid is removed. Cooking time varies depending on the size of the piece. I stick a long tined fork into the thickest part of the chicken pieces and when the juices run clear, cook for about 5 more minutes. When chicken is cooked, place on a wire rack to drain and keep warm in the oven until all pieces are cooked. My preferred
Jul. 5, 2011 1:03 pm
One thing I learned and totally forgot about until reading all above is when frying chicken legs stick your thumb into the "short" side of the leg against the bone. Go length of bone pulling meat and skin away from bone. Helps cook legs inside.
Jul. 5, 2011 1:20 pm
Gracie Lee - I too always cover my chicken when frying. I put fleshy side down in pan first and cover. Turn over with fleshy side up and cover for short while then remove lid so top gets crispy and continue frying until done. Somewhere above someone was asking about using a glass top - I use a cast iron pan so touches evenly on burner and use a pan same size as my largest burner and 3 years later - no prob. You've seen the add "Chicken Thursday". That's us. My husband DEMANDS fried chicken every Thursday. We also have Walleye Friday (or in our neck of the woods, Pickerel).
Jul. 10, 2011 5:55 pm
ULTIMATE SECRET TO FULLY COOKED CRISPY FRIED CHICKEN! Use your pressure cooker. You don't crowd the cooker, make sure enough oil to cover chicken by an inch. Pressure about 14 lbs and 20 min cook time. Is the most lovely fried chicken and I only toss the chicken in a seasoned flour. Told it rivals KFC!
Jul. 17, 2011 1:47 pm
If you've ever tried baking with gluten-free flour, you will be aware that the texture can be...brick like. What could be better for a fried chicken crust? We found this out by accident when we ran out of regular flour...gave it the crispiest, crunchiest crust I've ever had.
Aug. 19, 2011 9:42 am
After reading all the comments, it is impossible to decide a method to fry chicken as everyone attests their method is best. The only way to know is experiment. So far what I gather is: 1- Brine for flavor (I never saw the benefit or rational of buttermilk) 2- Cast iron for heat distribution 3- Seasoned Flour is enough 4- Any high smoking point oil 5- Don't crowd pan 6- 325 degrees for no burn 7- Cover at start for quicker cook time. (note: let steam drip off lid OUTSIDE of pan to prevent spatter) 8- Finish in high oven. Bottom line: simplicity and common sense. ?? One thing I have learned is egg batters burn. If you need a thick battered chicken, do the oven fry method instead.
Aug. 20, 2011 7:30 pm
I'm amazed that no one has mentioned marinating/brining their chicken in pickle juice. (This is how Chick-fil-A gets flavor into their boneless chicken breasts). Lots of good advice; the two pieces that stuck out for me were 1) let the chicken rest for a while after breading but before placing in oil; and 2) cover the chicken for the first few minutes of cooking on the first side, uncover and cook remaining amount of time then turn and repeat. I've tried cooking it both ways--dredged, battered and dredged again and the simpler dredge it once, let it sit, dredge it again and let it sit some more before cooking. I like it with a buttermilk batter best; I let the chicken sit on a rack to drain while I add cornmeal, any leftover flour mixture and an egg to the leftover buttermilk and make hoecakes with a little of the oil in a clean pan. If you're going to go to all the trouble of frying, might as well get all the mileage of the ingredients as you can...
Aug. 23, 2011 1:23 am
Easy peazy! Simplest boning of any chicken piece! And in my humble opinion, it's the best tasting piece of the bird ... the indivually, prefrozen, boneless and skinless bags of thighs that Safeway sells are awesomely convenient to utilize and are easily stored in the freezer ...
Aug. 25, 2011 2:35 pm
HEy all...thanks for all the good tips. when I fry chicken I season, then add to seasoned flour, then I dip in an egg mix which I use egg, a little franks red hot and and about a tsp of garlic paste. It really gives a nice flovor. Then I dredge in flour again and fry.
Oct. 2, 2011 2:56 pm
I am 25 years old and been frying chcken since I was about 16. The way my family and I fry chicken is in a cast iron on medium to low heat. I rinse the chicken, dry, then I season with seasoning salt,lemon pepper, garlic powder, onion powder. It comes out great everytime, I fry for about 15 minutes on each side. This is the way my mother cooked hers and my grandmother. I never tried or heard any of the tips you have listed. i will be trying just to see how it comes out. I have heard putting salt on your chicken for about ten minutes opens the pores and that allows the seasoning to get through the middle.
Oct. 7, 2011 12:04 am
When it comes to frying chicken Bev,in a cast iron skillet try what my mom told me to do many many years ago and that was to get your skillet really hot in the very beginning put your chicken in and cover it. When you see that the peices are turning brown on the sides flip them over and turn your fire down to about half way and let your chicken finish cooking also you want to tip the lid at this time to allow a little escape of the moisture I have yet to go wrong with this one using my cast iron
Oct. 13, 2011 12:16 pm
i love southern recipies
Oct. 14, 2011 11:46 pm
I almost always finish, by roasting in the oven,after browning in a skillet. This works equally well for,pheasents,pine hens, sage hens,chuckers,rabbits,(wild or domestic), doves,huns,blue grouse, and sharptails, and I almost always salt water soak overnight.
Oct. 28, 2011 8:11 pm
You can brown the chicken perfectly without putting it in the oven, and it will be wonderfully crisp. I do use a rack as per article directions to keep the chicken warm until all pieces are done and until we're ready to eat. This article is the first thing I've read that truly describes the way I've fried chicken for over 40 years, and my mother before me. I use peanut oil, one cast iron skillet, and one LeCreuset Dutch oven (it's a coated cast iron as I only have one large c. i. skillet). The Dutch oven is nice because the grease doesn't pop out as easily. I still use only about an 1" of oil in the Dutch oven. I soak the chicken in buttermilk as it seems to absorb more of the flour than anything else, and I make sure there is plenty of flour on all parts of the chicken. If you wish to brine in salted water, rinse the chicken before placing it into the buttermilk, and don't over salt your flour (if needed, you can always add more salt after cooking). If your oil temp is too low
Nov. 2, 2011 11:06 pm
Sorry...I meant too much flour for the roux will make it get too thick to stir (see bottom of last entry).
Nov. 4, 2011 8:06 am
ohh i need help, please!! i need to fry some chicken and i am not any good in the kitchen. my husband knows this and loves me but i'd like to really give him something to eat when he comes home. can any one give me a simple way to fry some chicken, i tried looking at the recpies but all contain things i don't have or things i don't know what they are. i know i may sound stupied but hey at least i'm trying to be a good cook, right?
Nov. 13, 2011 2:30 pm
Frying Chicken is the easiest thing, but everyone has their own opinion/taste. You cannot go wrong with an ice water/kosher salt brine. At least an hour, or even overnight. Get your oil to 350 degrees. Use any preferred Fried chicken mix ( i love Dixie Fry but can't find it anymore). Put your pieces in a ziplock bag and the magic happens when the cold chicken hits that hot oil.Instant cripy. Putting all that cold chicken in that oil will immediately cool the oil down so your risk of burning is greatly reduced if you keep a good eye on things. You can peek, but don't turn the chicken until you are sure you've got a good crust on the bottom of the chicken piece. It's gonna take a while for that oil to get back to 350. Once you've turned all your pieces and they are good and brown, use a good instant read thermometer to make sure that your chicken is 165 degrees. Then be sure and salt your chicken while it's hot! Ahhh Southern Nirvana!
Nov. 14, 2011 8:14 pm
I have a problem keeping the batter from washing off in the hot oil my mom made the best but every time I try its a frailer! hers was flour & spice only no wet dip! any tips I tried wet dips double and triple coating
Dec. 12, 2011 8:00 am
Thanks all i normally do pretty good but, i always have room for improvement, and i heard some REALLY good ideas, THANKS AGAIN
Jan. 2, 2012 1:05 pm
All of these ideas sound so-o-o good.This evening, I will be trying one of them....I read them ALL!!! Thanx so much
Jan. 2, 2012 6:08 pm
I like to fry my chicken in a egg bath and then dip into bread crumbs or cornflake crumbs but always put into a roaster or casserole and put in the oven to finish cooking. not as crispy but you know that it is cooked through. Very tasty...
Jan. 7, 2012 4:04 am
Hi Everyone starting with Craig. I just saw all of your lovely, helpful hints for "the world's best fried chicken". :-) I always use cast iron (I have given a set to each of our children years ago as it is what I learned to cook in). I love it. I had never tried Sason or Adobe. I will buy some and gave that as an addition to my spices in the flour mixture. I have found that the electric stove is not my friend. We have finally after many years ordered a gas stove. I love gas and wood. elec. has been all I have had for the past 10 years and to me there is nothing like a good wood fire or a wonderful, adjustable gas flame. Thank you all so VERY much for your help. Bev
Jan. 7, 2012 4:13 am
Elizabeth...I am sure in no time, you will find your hubby raving over your wonderful food as you are putting so much love into everything you do for him. Never think your questions are dumb. God bless you little have years to cook and teach the rest of us. Hugs from an old lady cook.
Jan. 9, 2012 8:21 am
I think one of the reasons buttermilk is used is to tenderize the chicken, as well as the flavor addition.
Jan. 10, 2012 9:23 am
The way I found to make this perfect (to my family and me, anyway, and we're really picky about our fried stuff) is to use a Japanese tempura batter recipe after coating the meat with seasoned flour. Then, after flouring and dipping in the batter, I coat it with panko crumbs. After frying it in peanut oil, it is just wonderfully crispy. I do this with chicken fried anything.
Jan. 10, 2012 9:41 am
Re: using canola oil (recommended above) Canola is a GMO crop. That's the biggest reason why I will never use it again. It may have some pros, but the cons greatly outweigh them. Canola, corn, soy, and vegetable (which is corn/soy) are all GMO crops. Dangerous stuff. Peanuts aren't, as far as I am aware. Non-organic bacon fat is from hogs fed GMO stuff. Peanuts win again.
Jan. 10, 2012 9:49 am
Sorry, one more thing... regarding Crisco not having trans fats, they aren't required to say that they have them if the amount is lower than 1 gram (or something like that). So, if they have 0.9 grams, they can say the product has 0 grams. As misleading as that is, it is still unfortunately legal. To really stay away from them, stay away from hydrogenated or partially-hydrogenated oils. I've seen trans fat listed in beef nutrition tables, and have no idea how that occurs since there's no added hydrogenation. I just ignore that since I don't know the reason for it ;)
Ginny Sue 
Jan. 11, 2012 2:58 pm
I cheat bigtime with my fried chicken. I boil it first and after it's done I fry it. I use egg it (or just use milk) & flour it (with whatever spices I feel like using). Way less fat, and still very juicy. :)
Jan. 17, 2012 12:50 pm
For those that want to know how to fry drum sticks without the blood leaking, I find that the salt brine (1/4 cup of kosher salt to a medium bowl of cold water) draws the blood out of the chicken before frying. I usually brine for at least an hour and up to 8 hours. When I was young, (I'm 60 now) I also had the problem of the chicken being brown on the outside and raw on the inside so I began getting my oil or shortening to 325 degrees putting my chicken in the skillet putting a top on and turning the heat down somewhere between low and medium and cooking the chicken on a timer for 15 minutes. I then removed the top and turned the chicken and cooked another 10 to 15 minutes until brown. The chicken will crisp up when you take the top off. Perfect every time. It is true that white meat cooks faster than dark meat so do your breasts and wings first then the legs and thighs. Now with years of experience I know the temp to fry without the lid. It takes time and patience to learn ho
Jan. 30, 2012 9:58 am
For those wanting to know why some of us use buttermilk to soak the chicken in ahead of time, the reason is that it imparts flavor and add moisture to the chicken, as well as the enzymes in the buttermilk help to break down the toughness a chicken can have in the meat and pulls out some of the blood that would leak out during the cooking process. The standard chicken dry rub consists of salt, pepper, onion and garlic powder. It can be tweaked easily to everyones taste by adding things like cayenne, paprika, turmeric, parsley etc.
Feb. 12, 2012 9:14 pm
You need 2 lower your starting temp. Cast iron tends 2 get hotter as it goes...lower your flame as you go. If an electric burner, good luck, even more difficult. Just the nature of the beast. You will get better with time. If you can use cast iron you will be a better cook for it.
Feb. 21, 2012 9:11 pm
I know most people probably know this.. but when cooking with grease in cast iron... you do need to be VERY CAREFUL. ESPECIALLY if you're using a lid. When you're done frying, make sure the heat is completely off, and DO NOT keep the lid on the pan while the grease cools. This stupid mistake, of simply leaving the lid on (despite the heat being off on the burner), cost my insurance company $300,000.00 due to a very large kitchen fire.
Mar. 31, 2012 10:36 am
Here is a trick I learned while working as a cook at a place that had people lined up around the block. To ensure that chicken was cooked we made a large slice to the bone of each piece on the meaty side of chicken, in effect we made a filet. This makes the bone heat up and cook chicken from inside out also reducing the chance of undercooked meat. We dredged chicken in seasoned flour and milk, twice. Chicken was cooked in 375 degree cooking oil for 15 min on each side, meaty side first. When done oil is drained and splash of cold water was added to pan and chicken was steamed in this for a couple of minutes on each side to soften crust. I still make it this way at home and get rave revues about my chicken. Hope some of you will try this method. It is very good.
Apr. 1, 2012 9:37 am
One more thinng. Make sure to oil out before adding water to steam.
May 5, 2012 9:46 am
I have never, EVER been able to make decent fried chicken. I've tried all different methods, but the one thing I had never tried was using a cast iron skillet. Now I'm a fried chicken rock star! Thank you so much for this awesome tip!!
May 5, 2012 7:33 pm
Cast Iron is a MUST!!..I use flour, salt, pepper, garlic powder, paprika and poultry seasoning using a bag or bowl with a lid to shake chicken in.Rinse in cold water and dry well. Making sure the oil is hot, add chicken slowly as to avoid any spatters.Cook to a deep golden brown.You may add more flour while chicken is cooking by sprinkling on top of uncooked side for a nice crust. No need to put in the oven.Drain on paper towels. I have never had a greasy or undercooked chicken yet. I made this recipe up as a young wife with much cooking experience.My mom and I cooked a lot and she made the most wonderful fried chicken. My husband would only eat meat and macaroni and cheese. I ate a lot of salads and sandwiches while married to him.I eat meat now, but it took a very long time.One thing I must add is every person that I have had chicken breast with, overcooks it.Chicken breast doesn't take long and if done just right is quite juicy.
Jun. 4, 2012 10:57 pm
Awesome tips! My husband talks about having fried chicken all the time growing up and I want to try it. We always had oven fried chicken cause it seems to make more sense feeding large amounts of people. I may have to try in the next couple of weeks.
Jun. 6, 2012 2:02 pm
i soak my chicken in lime juice and salt,wash it off, rub seasoning in it and leave it to marinate. then breadcrumb it and fry
Jun. 9, 2012 9:33 am
I am a tried and true Texan, born and raised. Fried chicken is a staple where I come from. A place where Crisco is king and your shiny, black cast iron skillet holds more value than fine china and, on more than one occasion, has caused a family feud when deciding who gets the coveted beauty when you're gone. I ONLY use Crisco, a well seasoned cast iron skillet, salt, pepper, pickle juice, chicken stock, milk and garlic powder. I put my chicken pieces in a big bowl with enough water to cover, add 1cup of salt and one cup of pickle juice. Cover, place in fridge in the early morning (every so often I flip the chicken pieces in the brine). That evening I rinse and pat dry the chicken, coat lightly in all purpose flour seasoned liberally with salt, pepper, and garlic powder (taste your flour... If it tastes bland raw, it'll taste bland cooked). Dip in egg wash (3 eggs whisked with 3/4 cup of milk, 1tsp salt, 1/2tsp pepper and a sprinkle of garlic powder) and then coat with seasoned flour ag
Jun. 9, 2012 9:40 am
Sorry y'all!!! I add about a cup or two of the chicken stock to the brine... It's optional, but I just can't see my chicken turning out right without it.
Rebecca Englert 
Jun. 26, 2012 6:36 am
I am by no means an expert at frying chicken. However, I add Hidden Valley Ranch powder to my flour mix and it gives it an amazing flavor. I also do this for my country fried steak. Yummy! When I add that, I don't have to put all the other spices in the flour. I also add just a little bit of cornmeal into my flour for the chicken. Something about the grit makes it scrumptious.
Rebecca Englert 
Jun. 26, 2012 6:40 am
Oh yeah, forgot to say that my husband really likes to soak the meat in Italian dressing before cooking. Overnight in the fridge is ideal but any amount of time makes a difference. It keeps the meat tender and moist when cooking. I believe it is all the vinegar in it.
Jul. 6, 2012 5:40 pm
You are probablt using too high of a temp. Try lowering it a bit.
Jul. 9, 2012 7:01 pm
My daughter is getting married next weekend and i do would like to fry the chicken ahead and freeze it and warm it up at the reception...any good fried chicken recipe so the chicken would taste like it just was fried...
maggie pennington 
Jul. 13, 2012 12:51 pm
I am one busy mother. When it comes to cooking i need help when i found allrecipes it made it a whole lot easier
Jul. 14, 2012 1:57 pm
I've used a recipe called "Southern Fried Chicken" for YEARS, and I wouldn't cook it any other way! The secret is brining first, coating the chicken TWICE, then letting it rest before frying. Here's the recipe: First, soak cut-up chicken in refrigerator for 1 to 2 hrs. in cold water mixed with 1 tsp. salt and 1 tsp. baking soda. Drain. In a gallon-size baggie, mix 2 cups flour, 1 tsp. paprika, 1 1/2 tsp. salt, 1 tsp. poultry seasoning, 1 tsp. black pepper, and add some cayenne pepper if you like a little spice. Drop chicken pieces into bag, shake well, then lay pieces on a piece of waxed paper. Wait 5 min., then shake in flour mixture again. Again, lay pieces on wax paper and wait 3 more minutes. Then place pieces in skillet with about an inch of hot oil. Set burner on medium-high heat, put lid on and cook 7 to 8 min. Remove lid and turn pieces. Cover again for 5 to 6 min. Remove lid and let brown, maybe 5 to 10 min. Turn pieces over so both sides will brown nicely. Drain
Jul. 16, 2012 11:35 pm
thanks this is very usefull to me
Aug. 8, 2012 3:38 pm
When frying my chicken up, I cover it with a lid for the first 5 minutes, remove the lid and cook the chicken till brown. Turn the chicken over and repeat the process. This is the key that got me on the right track for perfect looking fried chicken!
Aug. 17, 2012 9:48 pm
My batter consist, of 2c flour and 1 tablespoon salt, pepper, red flakes, ground mustard, curry, garlic salt, onion powder. I dip in egg, then in flour to coat. My trick to perfect chicken is to actually bake the chicken for about 15/20 mins to heat it thoroughly. I let it cool, then coat it, then fry it in a shallow pan filled with about an inch of oil. The only thing I have to worry about is making sure the coating is perfectly fried, maybe 3-5 mins per side. I know that at this point the chicken will be cooked all the way through. Also in the meantime I am making homemade gravy with the drippings from baking the chicken. I find that if I were to cook my chicken all the way in the oil, my oil will become burnt and ruined before Im done with all the chicken. By pre-baking it, it cuts the time down alot!
Oct. 7, 2012 12:21 am
wow!So many comments. I grew up in Texas. My mom made classic fried chicken; iron skillet, lard, salt, pepper, milk, flour. Best I ever ate! I lived in mainland China for five years, and I found that Chinese can make decent fried chicken too, they just don't go to the trouble of the flour, egg and milk. I was married to a Russian woman, she made a great pressed chicken, but again, still not like mama's old school fried chicken. I hope all of you pass down your great family recipes, because you never know just how long it may go on!
Feb. 9, 2013 1:18 pm
To Pinknyoface: What degrees do you set your oven on? So after that, the total time in the fry pan is just 6-10 min.? I'll be using thighs.
Apr. 2, 2013 1:29 pm
There's a Martha Stewart video that taught me not only how to cut up a chicken, but also exactly how to fry it. Dredge in flour, soak overnight in buttermilk, dredge again in flour, pan fry in peanut oil at 350 degrees or less, internal temp 165 or better. Temp drops when putting chicken in, but goes back up nicely in cast iron Dutch oven. I put a candy/deep fry thermometer clipped on the side of the pan to make sure temp doesn't get too high or low.
Barn Chef 
May 21, 2013 11:04 am
There are a lot of nice variations and ideas on this site. I'm glad I joined. I have a very simple technique for what I consider the best fried chicken.....period. Taste is subjective and has a lot to do with tradition and what you were used to as a child. The following was a traditional Sunday dinner (lunch) when I was a youngster. Soak your cut up fryer in salted water and ice. This will draw the blood out if any is still present. Overnight soaking is best but as long as you get it chilled to the bone for a couple of hours it will work well. I prefer to season with salt and freshly cracked black pepper applied directly to the meat. You should take into account that the chicken will have absorbed some of the salt from the salt/ice soaking so adjust accordingly to your taste. In my opinion the addition of garlic powder, onion powder, thyme etc. overpowers the traditional fried chicken taste experience but again, that is up to your individual taste. Now for the coat
Aug. 30, 2013 1:11 pm
all the tips and tricks were very helpful.. this was my first time making fried chicken and it came out great.. used thighs, panko bread crumbs that I seasoned, and cooked them in a small cast iron skillet.. ty everyone for your contributions
Apr. 26, 2014 9:09 am
What am I doing wrong?! Every time I pan fry chicken, I get a really great crisp but can't get the chicken done all the way in the center. Beginning to think I'm chicken cursed! lol
Jul. 13, 2014 3:29 pm
There are a lot of helpful tips on here. Thanks for everyone who has contributed. I'd like to share mine :) My husband & myself love spicy food so I marinate my chicken in jalapeno overnight. I liquify pickled jalapenos in the blender, pour it over chicken and let it soak overnight. The next day you just pull it out of the jalapeno mixture bread as listed above and fry. Delicious Jalapeno fried chicken! Oh, and I use boneless skinless chicken.
May 11, 2015 8:50 am
Using fresh oil every time is a mistake, actually. Not only does it waste a lot of oil, but fresh oil doesn't fry as well as oil that's been used once or twice (it's something to do with moisture absorption). It's fine to re-use frying oil (unless you've cooked fish, because the oil will retain a fishy sort of smell). I strain the crumbs out every four or five uses (depending on what I've been frying; just fries can go five or six uses, but if I've been doing chicken I'll strain the crumbs after two or three uses at the most) and re-fill my fryer with a mix of old and new oil--usually about 1/3 old to 2/3 new.
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