Great All-American Fried Chicken Recipe

Name: Great All-American Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CHICKEN; 8 -16 assorted skin-on frying chicken; salt & freshly ground black pepper; BREADING; 1 2/3 cups all-purpose flour; 1/4 cup cornstarch; 2 tablespoons fine cornflour (or masa harina flour); 2 tablespoons seasoning salt (Lawry's, no exceptions!); 1 tablespoon ground black pepper; 1 3/4 teaspoons poultry seasoning (McCormick, no exceptions!); 1/4 teaspoon ground turmeric; 1/8 teaspoon cayenne pepper; 1/8 teaspoon paprika; EGGWASH; 4 beaten eggs; FRYING OIL; peanut oil

Servings: persons

CHICKEN
8 -16 assorted skin-on frying chicken
salt & freshly ground black pepper
BREADING
1 2/3 cups all-purpose flour
1/4 cup cornstarch
2 tablespoons fine cornflour (or masa harina flour)
2 tablespoons seasoning salt (Lawry's, no exceptions!)
1 tablespoon ground black pepper
1 3/4 teaspoons poultry seasoning (McCormick, no exceptions!)
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika
EGGWASH
4 beaten eggs
FRYING OIL
peanut oil

1
NOTE: USE ONLY LAWRY'S SEASONED SALT, OR PREPARE MY Recipe #425753. TO MAKE CORNFLOUR, FINELY GRIND CORN MEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER TO YIELD 2 TABLESPOONS.
2
MODERATELY season chicken with salt and freshly ground pepper; RUB seasoning well into chicken.
3
IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended.
4
IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading.
5
ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315u00b0F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315u00b0F to 325u00b0F, using a standard deep-fryer thermometer to gauge).
6
CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration).
7
FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil.
8
MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken.
9
REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170u00b0F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point).
10
SERVE and enjoy!

715

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: CHICKEN, 8 -16 assorted skin-on frying chicken, salt & freshly ground black pepper, BREADING, and more.

Yes, Great All-American Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Great All-American Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions