Simply Succulent Fried Chicken

Kiss KFC goodbye. Making fried chicken at home is fast and easy! The recipe couldn’t be simpler for this true american classic that your family will love.

Total Time

  • Prep: 5 minutes
  • Cook: 7–10 minutes

Ingredients

Scale up the breading depending on how many pieces of chicken you cook

  • chicken pieces bone-in, skin on (about 2 pieces per person)
  • For breading:
    - flour
    (about 1/2 cup per piece of chicken)
    - freshly ground pepper to taste, be generous
    - salt to taste
  • For liquid wash:
    - 1 egg,
    whisked well OR
    - 1 cup buttermilk OR
    - 1 cup milk
  • 1/2 cup water cold
  • cooking oil enough to submerge the chicken fully in the put; consider cooking in small batches

Preparation

Preheat the oil on maximum heat. If it starts smoking, turn the heat down a bit.

Prepare the wash. Mix the cold water and choice of egg, buttermilk, or milk together. Reserve in a shallow bowl for dipping the chicken in.

Prepare the breading. Sift the flower (seriously, do this — you will be glad you did). Add in generous salt and pepper. Put in a deep bowl for rolling.

Bread the chicken. Rinse the chicken to clean. Dip the chicken one piece at a time into the liquid wash and drop into the breading bowl until you have a few pieces in there. Roll around to coat with flower. Then press down firmly to tamp the flower on. Roll around again. Tamp. Repeat the rolling/tamping a few times until each pieces is nicely coated and no raw skin spots show through.

Once the chicken is fully coated, repeat the breading process a second time — the second coat will ensure a nice crispy breading. Hint: you may want to work with one ‘wet’ hand for the wet wash and one ‘dry’ hand to avoid tons of flower coating your hands.

Fry the chicken. Carefully slide the chicken into the hot oil, pushing away from your body in a gentle flinging motion to prevent back-splashing. Let fry for 1–2 minutes and then stir — don’t stir too early or you will knock off the breading. Stir occasionally until golden brown. Remove from the oil and place on a plate to allow excess oil to drain (on top of paper towels, if you have them) before serving.

Like what you read? Give Matthew Joseph Martin a round of applause.

From a quick cheer to a standing ovation, clap to show how much you enjoyed this story.