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Chicken Fried Chicken

Rated as 4.64 out of 5 Stars

"A fun chicken recipe the kids can help prepare. They love crushing the crackers. It does not matter if the measurements aren't perfect, just wing it!"
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45 m servings 887
Original recipe yields 6 servings


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  1. Place crackers in a large resealable plastic bag; seal bag and crush crackers with a rolling pin until they are coarse crumbs. Add the flour, potato flakes, seasoned salt, and pepper and mix well.
  2. Beat egg in a shallow dish or bowl. One by one, dredge chicken pieces in egg, then place in bag with crumb mixture. Seal bag and shake to coat.
  3. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  4. Fry chicken, turning frequently, until golden brown and juices run clear, 15 to 20 minutes.


  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the 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 the specific type of oil used.
  • Partner Tip
  • Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

Per Serving: 887 calories; 79.6 14.2 29.2 103 389 Full nutrition

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Most helpful positive review

I like the flavor of the coating! I do have one suggestion. I tried applying the coating the way the recipe calls for (just dip in egg then coating), and also the way I learned in culinary sch...

Most helpful critical review

People, don't do skinless, boneless. That is another way to say 'tasteless and dry'. Use cut up pieces, with bone and skin. Season it lightly first with salt and pepper. Then do this: In bowl,...

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I like the flavor of the coating! I do have one suggestion. I tried applying the coating the way the recipe calls for (just dip in egg then coating), and also the way I learned in culinary sch...

This is better than the fried chicken from this site's Hall of Fame fried chicken recipe. The crust was thick; it stuck too the chicken and browned beautifully. I added extra spices like recom...

Yum! In case you are wondering, a regular box of saltine crackers has approximately 36 crackers in a sleeve. I put all 36 crackers from the sleeve into my food processor and ground them fine. I ...

Fabulous! I can't stand it when people complain about "lacking flavor" with recipes such as this; common sense would tell me that not everyone's idea of "flavor" is the same and if it's "lacking...

Great recipe. I like my chicken thin- so the secret of pounding the chicken breast is to take a plastic bag-(gallon sized is good )& sprinkle the inside with a little water. Then place the chick...

Whoa, there Nellie! This is GREAT!!!! Had CFC from the local Chili's and looked for a recipe on this website and's just as good. You do need to add a little more seasoning to th...

I don't think this chicken could be any better. Another reviewer compared this to Chili's chicken fried chicken -- no way-- this is better! I made it for a dinner party tonight and was so proud ...

This recipe is amazing!!! I made it last night for dinner and my husband said "ummmm----" with just about every bite. I used cracker meal sold in the store near the shake and bake. It is a bo...

Excellent. I used skinless on the bone chicken. I had already made the coating when I realized I did not have eggs to coat the chicken so I used RANCH. The chicken turned out wonderful. The ...