Simple things from your cupboard can be used to prepare this buttermilk-free recipe for fried chicken. Every time, the chicken is perfectly cooked and comes out juicy. A mouthwatering dish that tastes even better when homemade ravioli and sauce are included.
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
Ingredients
- 3 cups all-purpose flour
- 5 tablespoons seasoned salt
- 3 tablespoons garlic powder
- salt and pepper to taste
- 4 large eggs, beaten
- 2 (2 to 3 pound) whole chickens, cut into pieces
- 1 quart vegetable oil for frying
Instructions
- Mix flour, seasoned salt, garlic powder, salt, and pepper in a shallow plate or bowl. Place eggs in a separate shallow bowl.
- Roll or shake chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in the flour mixture.
- Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).
- Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up the heat, and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Drain fried chicken on paper towels and keep warm in an oven until ready to serve.
- Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading 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 vary depending on cooking time and temperature, ingredient density, and specific type of oil used.
Nutrition Facts
| Calories | 622 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 204 mg |
| Dietary Fiber | 1 g |
| Protein | 41 g |
| Saturated Fat | 10 g |
| Sodium | 1304 mg |
| Sugars | 1 g |
| Fat | 38 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious & simple. Do it!
Really good tasting but a real pain to make. If you have an industrial sized kettle to cook more than 3 drumsticks at a time, then sure. But it took over an hour of standing by the kitchen to make this. While tasty, it just wasn’t worth the effort for the cook but everyone else loved it.
I just use more flour and eggs and added cornmeal. Great recipe
Came out perfect. I followed recipe exactly using chicken breasts with skin and bones. Cut each (half) breast in half. Used Crisco liquid oil in small electric fryer. Also have tried with tenderized pork chops. Both are delicious. Thank you for this recipe. I have searched for years to find a recipe for fried chicken that tasted as wonderful as my mother-in-law’s was.
All great!
The chicken was delicious. I followed the same recipe. The only change was I added Italian seasoning. I just luv this particular seasoning. Also followed suggestion to wait a few minutes before second flouring of chicken. Will definitely fix again
I haven’t made fried chicken in decades so I wasn’t very confident about it coming out good. I followed her directions with just thighs and we were delightfully surprised! It was moist and very flavorful. This 1 is a keeper!!
Turned out great … Amazing recipe, will definitely be cooking again. Thanks
I made it and it’s amazing. Just like my grandma used to make. I followed the tips and let it set after first flouring, also let set after second and turned out perfect.
I cut the recipe in half, I had 6 frozen drum sticks I left out to thaw. Fried them up and still had mix left. So I cut up two zucchini’s and fried them up with the left over mix. Best fried chicken I’ve ever had!! I did add a little bit of Cheyenne pepper to give a kick. Not too much, because I can’t handle the spicy.
The cooking method on this was spot on. I followed the timing directions to a “t”, using Wesson oil, and it turned out great. I used all chicken thighs, relatively the same size. The key to good internal temp was making sure to turn the temp down for the 10 minutes while covered. I did change up the seasoning quite a bit by using more spices and adding Romano panko to the flour.
I like a spicier taste to my Chicken, but I really like this recipe. I started by using bone-in organic thighs ( I like dark meat, but my wife prefers white meat). I brined then for about 4 hrs then let them come up to temperature a bit so the meat is an even temperature ( trying to avoid undercooking near the bone). Pat dry and then I followed the recipe after that. I used a small (1qt) deep fryer, cooking 2 – 3 pcs at a time at 375degF for about 6 min. for a medium sized thigh. We loved the chicken, but next time I’m adding a dash of cajun spices. Thanks for the recipe!
great recipe. taste just like KFC. simple to make. I use sunflower oil.
First time making fried chicken. Fried in a cast iron pan. Turned out great. On my stove I had to use just over medium heat and just above simmer in order to not overcook the chicken.
Maybe it’s just me, but the 5tbl of seasoned salt ended up being way too salty for me and my family.
Great recipe. Love how my chicken came out golden brown and crunchy.
Made this as directed. Amazing!!! I changed the portions for just 3 servings because it was just my husband and I. Used about 1.5 tsp. for the regular salt. Came out just right. I wasn’t sure where to set my stovetop to achieve the 365° temp so I googled and it said med high on a regular electric stove. Since I was cooking on a propane stovetop I set it between 2 and 3 because it cooks much hotter and it turned out great! This will be my new fried chicken staple!
I made this and my family thought it was the best chicken they have ever had. the only difference that I did was to add about a 1/2 tablespoon of pepper and no extra salt. I also fried the chicken to about 150 degrees then put it in the oven at 350 degrees to finish it. Great recipe!
This was a fantastic recipe just as is! Cooking time worked perfect for BIG fried chicken legs. I used an electric skillet and during the portion to “reduce heat” I turned it from 375 to 325 and was perfect. As directed, Double Dredging is a great way to get that extra crisp!
OMG!! Absolutely fantastic!! Thank you Millie Pasquinelli!! Fried boneless skinless chicken thights fried 7 minutes on each side and they were perfect!!
I made this couple times. Family loves it.