This tasty lasagna with spinach is incredibly simple!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 tablespoon rubbed sage
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups vegetable oil for frying, or as needed
- 4 chicken leg quarters, cut into thighs and drumsticks
Instructions
- Beat the eggs thoroughly in a shallow bowl. Sift together the flour, sage, salt, black pepper, onion powder, and garlic powder in a bowl to combine.
- Heat the vegetable oil in a large, deep skillet over medium-high heat. Oil should be about 2 inches deep. Dip chicken pieces into the beaten egg, then dredge in the seasoned flour to thoroughly coat.
- Fry chicken in the hot oil until golden brown on the first side, about 10 minutes; reduce heat to medium, and fry chicken on second side until golden brown and the meat is no longer pink inside, about 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 160 degrees F (70 degrees C).
- This recipe yields two pieces of chicken per person for my family of three, plus two pieces of chicken for my husband the next day for lunch at work. Obviously it would be possible to expand the number of servings easily.
- I carefully sift the flour after using it for dredging to remove any particles of egg or chicken. I then use it to make milk gravy to go with the chicken and potatoes, or save it for other uses.
- The nutrition data for this recipe includes the full amount of the seasoned flour; the actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will also vary.
Nutrition Facts
| Calories | 661 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 233 mg |
| Dietary Fiber | 2 g |
| Protein | 48 g |
| Saturated Fat | 8 g |
| Sodium | 750 mg |
| Sugars | 1 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I used all drumsticks in this recipe. I fried for about 8-10 minutes per side to get them light golden brown. Done perfectly! I will add a little more flavoring to the flour mixture next time (salt, garlic powder) but overall good base recipe I will use again.
Best fried chicken! I never thought to only use eggs as the batter. I had always put a little milk in and that was not the key. Thank you showing me the way to the most perfectly crisp chicken.
Delicious!!! Crispy on the outside and juicy on the inside. My family loved it
Since I am not a pro chicken fryer, I decided to try this recipe. I followed it to the letter until it came to cooking times. If I hadn’t stopped frying before the recipe called to do so it would have been even drier than it turned out. Very disappointing. I’m thinking the frying time should be half of what was suggested. Flavor was OK, but not worth the effort.
I do the same but skip the egg. After the chicken is coated I put in on a rack and let it sit for at least an hour before frying. Delish!
Perfect. So flavorful and crispy! Pop the chicken in the oil when it reaches 350, and monitor so it doesn’t get too hot
Just made this for dinner, AWESOME! Added paprika and a little extra salt. Delicious!
definitely needs more salt. It was very bland
YUMMY!
It tasted amazing! I still have some for later. I used almond flour instead of regular flour.
Delicious! I didn’t change a thing!
I absolutely love this crispy chicken recipe. mine came out super moist on the inside and crispy on the outside. the only thing I did different is I boiled my chicken before coating and frying. Also I use half fish fry with half flour for the extra crispiness.
We loved this recipe!!!!!
I had been using the same fried chicken recipe for six years. I tried this recipe and my family immediately noticed the difference and preferred this recipe.I must admit it is better
I didn’t make any changes to the recipe but if I make it again, I’ll increase the seasonings. I only used skinless chicken thighs, cooked them for approximately 8 minutes per side.
Never ever re-use flour that has come in contact with raw chicken and/or eggs. You can use the extra flour to make chicken gravy right after cooking the chicken but any leftover flour should be tossed out.
I didn’t make this because I’m confused. She writes that Grandma NEVER used eggs but she includes eggs in the recipe…
Comments are classic as to why people get everything from the news to gossip to recipes wrong..THEY DONT READ OR LISTEN TO THE WHOLE STORY/ARTICLE . In the beginning of the article the writer STATES that during WWII her grandmother didn’t use eggs because they were HARD TO GET DUE TO FOOD RATIONING(if you don’t know what that is, look it up) Otherwise use egg or not, your preference. My mom didn’t use egg either, but still made great fried chicken. Egg makes it a bit crunchier. That’s all folks!!
this is the same recipe my family has used for all my life except we don’t add the sage.
I didn’t use the eggs. Never have. However I have always coated my chicken with seasoned flour like this to fry my chicken. I grew up in the south but detest batter fried and coated everything. This has always turned out great for me. The color is lovely, the skin nice and crisp, and the flavor great. Highly recommend it for an occasional splurge.
I didn’t use the eggs. Never have. However I have always coated my chicken with seasoned flour like this to fry my chicken. I grew up in the south but detest batter fried and coated everything. This has always turned out great for me. The color is lovely, the skin nice and crisp, and the flavor great. Highly recommend it for an occasional splurge.