Chicken Fried Chicken Recipe

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Most Helpful Positive Review

Sep 17, 2006

I like the flavor of the coating! I do have one suggestion. I tried applying the coating the way the recipe calls for (just dip in egg then coating), and also the way I learned in culinary school (dip in flour, then egg, then coating). The latter method was much better the chicken was crispier and much juicier. I will probably make again - thanks!

—carla

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Most Helpful Critical Review

Apr 28, 2011

People, don't do skinless, boneless. That is another way to say 'tasteless and dry'. Use cut up pieces, with bone and skin. Season it lightly first with salt and pepper. Then do this: In bowl, put 2 cups flour and add 1tsp salt, 1tsp garlic powder, 1tsp pepper. In another bowl, beat 3 eggs, 1/3 cup milk and 1/3 cup water. In a third bowl, put 2-3 cups panko or seasoned/unseasoned bread crumbs. In large deep skillet, heat 1 cup oil till hot. Dip chicken in flour, then egg, then crumbs. Let sit for 3-5 minutes. Add to skillet - don't crowd. Careful, not too hot-keep heat medium high. Season crumb coating lightly with pepper, garlic powder and little bit of paprika. Cook 5 minutes - till golden, turn over and cook another 5 minutes. Now the trick. Remove all chicken (not fully cooked) - to cookie sheet. Put in oven set at 350. Bake for 30 minutes. Remove and let sit for few minutes. This process gives the good fried taste, but doesnt cook it too long so it doesnt burn or dry out - it stays very moist. Bon apetite!!

—Rita

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2,108 Ratings

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Apr 26, 2005

This is better than the fried chicken from this site's Hall of Fame fried chicken recipe. The crust was thick; it stuck too the chicken and browned beautifully. I added extra spices like recommended by other reviewers: 1T seasoned salt (probably any salted spice would work that had paprika and spices), 1T of garlic powder and several variety of crackers (I didn't have any saltines). Taste the coating, if it is pungent then it probably won't fade. I used 2 eggs and probably 10 skinless boneless breasts. I pounded the breasts in a plastic ziplock bag with a little water so they cooked more quickly. I think one of the KEYS is to keep the oil hot like the recipe states, then turn it down. Every time I added new cold pieces of chicken I would turn the flame up to high, get the oil rolling then turn it down to 3. Also cook the chicken to a dark brown, not light golden brown. Fried chicken is not a quick and easy thing to do so I would recommend doubling this recipe because this chicken is great the next day cold. I always double the size of my recipes, so if you too want some good recipes that are for a large family look to my other reviews.

—Tmom

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Feb 20, 2006

Yum! In case you are wondering, a regular box of saltine crackers has approximately 36 crackers in a sleeve. I put all 36 crackers from the sleeve into my food processor and ground them fine. I added this, the flakes, flour, 1 T of seasoning salt, 1 tsp of pepper, 1 tsp of parsley, 1 tsp garlic powder, 1/2 tsp paprika. I pounded the chicken breasts between two pieces of wax paper on my cutting board, dredged the chicken in 2 beaten eggs and then coated them with the cracker mixture. I placed them in a 13x9 glass dish and baked for 45 minutes. I then melted one stick of butter and poured over the chicken breasts and baked for an additional 5 minutes. We like our chicken extra done. This had a great taste and texture without the bad for you frying! Thank you. Note: This chicken tastes delicious leftover cold the next day!!

—Butterfly Flutterby

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Aug 13, 2007

Fabulous! I can't stand it when people complain about "lacking flavor" with recipes such as this; common sense would tell me that not everyone's idea of "flavor" is the same and if it's "lacking flavor" then do something about it... salt, pepper, hot sauce, etc. I don't think it's right to give something a low rating just because it isn't EXACTLY how one person expects it to be... sorry, I just HAD to finally say something! LOL. I used all the ingredients called for and as per one user's suggestion about NOT turning frequently, I took their advice and let the chicken cook for a full 5 or 6 minutes before turning over. I then flipped the chicken and cooked for another 5 or 6 minutes and then continued to flip the chicken over for another 3 minutes on each side. The end result was juicy and evenly coated chicken that turned out to be the best tasting chicken I've ever had. My entire family is now in love with the taste and I definitely look forward to making time and time again! Aside from the great taste, I thoroughly enjoyed the mess-free factor of using the ziploc bag to do all the coating and the crackers of course were so much easier to deal with than just a basic flour coating. I think at some point in the future I will perhaps try adding a bit of a ranch powder packet in with the rest of the coating mix. This is definitely a 5 star recipe that I highly recommend trying! **Note, I used thinly sliced chicken tender type slices**

—lonnarific

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Jan 14, 2004

Great recipe. I like my chicken thin- so the secret of pounding the chicken breast is to take a plastic bag-(gallon sized is good )& sprinkle the inside with a little water. Then place the chicken breast inside & close the seal & then you can use a mallet to pound it down with no mess. Works like a charm!

—jill

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Jun 15, 2006

Whoa, there Nellie! This is GREAT!!!! Had CFC from the local Chili's and looked for a recipe on this website and honestly...it's just as good. You do need to add a little more seasoning to the flour/crax mixture though. I added another couple of tblspoons of potato flakes, tripled the seasoning salt, added garlic powder and a tad bit of poultry seasoning. Have made this twice in three nights (per boyfriend's request!). First time, really pounded down the chicken - cooked very quickly and was really good. Didn't pound chicken quite so thin second time and it was more juicy, although definitely need to turn it over several times while cooking. Play around with the spices....don't leave the potato flakes, crackers or flour out...it makes a very tasty, crunchy crust! Will add to my "favorites!"

—Jackie

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Aug 18, 2006

I don't think this chicken could be any better. Another reviewer compared this to Chili's chicken fried chicken -- no way-- this is better! I made it for a dinner party tonight and was so proud of it. Everyone raved about the chicken, and one person left with the recipe. I pounded the chicken thin the night before and seasoned it with seasoned salt before soaking it in buttermilk overnight (makes it really juicy). I didn't think the breading was enough so I added another half sleeve of crackers, more potato flakes, lots more seasoned salt, garlic powder, and pepper. Good thing I did-- I had just enough. Great served with garlic smashed potatoes and green beans.

—EChambers

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Nutrition

Calories
887 kcal
44%

Carbohydrates
14.2 g
5%

Cholesterol
107 mg
36%

Fat
79.6 g
123%

Fiber
0.7 g
3%

Protein
29.2 g
58%

Sodium
389 mg
16%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chicken Fried Chicken

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 887
Calories from Fat: 717

% Daily Value *
Total Fat 79.6g 123 %
Saturated Fat 11g 55 %
Cholesterol 107mg 36 %
Sodium 389mg 16 %
Potassium 272mg 8 %
Total Carbohydrates 14.2g 5 %
Dietary Fiber 0.7g 3 %
Protein 29.2g 58 %
** Sugars 0.2g
Vitamin A 2 %
Vitamin C 2 %
Calcium 4 %
Iron 21 %
** Thiamin 18 %
Niacin 142 %
Vitamin B6 34 %
Magnesium 11 %
Folate 18 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.