Extra Crispy Fried Chicken

(93 votes, average: 3.59 out of 5)
Loading ... Loading ...

Print this recipe

by

Categories: Poultry, Seasoned Flour Recipes

Extra Crispy Fried Chicken

Real fried chicken, just like you remember. Extra Crispy on the outside and juicy and flavorful all the way to the bone. The secret to making really fantastic fried chicken is to marinate the chicken overnight. If you don’t have time, or would like a shorter method, feel free to whip out your vacuum sealer. You can “marinate” the chicken by sealing it for 5 minutes in a sealer bag.

The best fried chicken is made with saturated fat of some sort. In the South, lard is used for frying, but you can use other alternatives. We’ve found that beef suet (rendered beef fat) and oil, used in equal parts, make the best fried foods on earth. Use a high quality veggie shortening, if you haven’t got suet.


1 chicken, about 4 pounds, cut into 8 pieces

3 Tbsp seasoned salt, salt, or adobo
5 c water
1 egg
1 c water OR milk
2 c Better Batter Gluten Free Seasoned Flour
1 tsp baking powder

Enough shortening/suet/oil to come up about 3/4 inch in a large skillet (halfway)– roughly 4 cups

Instructions
Mix the seasoned salt and water and pour on top of the chicken.

Marinate overnight. Alternately, put a small amount of the seasoning marinade in a vacuum bag, seal the chicken, and let sit 5 minutes.

Mix your egg and water or milk together in a bowl.

In a separate bowl spread out your flour and baking powder.

Dip chicken pieces in the flour mixture, and place on a cookie sheet, letting rest for a minute or two.

Dip the floured chicken, one piece at a time, into the egg mixture, then into the flour mixture again, making sure to coat.

Shake off the excess flour and put back on the cookie sheet. Let rest at least 10 minutes, or preferably half an hour.

Heat oil to 350 degrees.

Fry four pieces at a time, for about 15 minutes, turning when the first half is deep golden brown. Remove to a rack placed over a cookie sheet and set in a warm oven while you fry the rest of the chicken.

5 Comments

Leave a comment
  1. lvngwell 01. Jul, 2011 at 4:37 pm #

    clicked the center of the bar of five stars to see the comments left about it but I think I actually voted 3 stars for it! I think the rating for this is much higher and epople dont realize they are voting when they click it!

    • naomi 05. Jul, 2011 at 10:54 am #

      This is a really good point! We’ll have to ask our tech team to work on making this clearer!!

  2. fivekeys 07. Jul, 2011 at 8:36 pm #

    Even though I have cooked for over 25 years, I have never learned to cook really GOOD fried chicken… until today! This chicken was amazing! Thank you!

  3. Mary DK 11. Aug, 2011 at 4:58 pm #

    Any tips on how to baked this chicken instead of fry it? Anybody has tried it? Thanks in advance for your help.

    • naomi 12. Aug, 2011 at 4:08 pm #

      HI, Mary!

      the box of seasoned flour has instructions for baking (or should!) – here’s how we do it. Put 1/4 – 1/2 c margarine or butter in the bottom of a baking dish. Roll the coated chicken in the margarine or butter. Cook at 400 degrees until fully cooked (this will change depending on the size of chicken used and if it’s boneless or not). I find boneless to take 20 minutes and bone in to take about 45 minutes.

Leave a Reply

You must be logged in to post a comment.

CLICK HERE TO BROWSE OUR ENTIRE RECIPE ARCHIVE