This is my own little recipe for fried chicken. With it's double-batter crunch and the blend of seasonings, this chicken is delish. Fried in cast iron with peanut oil, this is sure to be a family dinner fave.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Heat peanut oil in a deep, heavy skillet over medium heat or a deep-fryer.

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  • Mix flour, onion powder, and paprika together in shallow bowl. Whisk milk and egg together in a separate shallow bowl.

  • Dip chicken pieces in flour mixture until evenly coated, shaking off excess. Dip coated chicken in the milk mixture, allowing excess to drip back into bowl; roll again in the flour mixture until coated.

  • Working in batches, place chicken in the hot oil and cover skillet; cook until chicken is browned and no longer pink and the center, about 7 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Cook's Note:

Maintaining the correct temperature is key to perfectly fried chicken. Always cook chicken until 165 degrees F (74 degrees C) internal temperature.

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.

Nutrition Facts

662 calories; 35.6 g total fat; 147 mg cholesterol; 411 mg sodium. 47.1 g carbohydrates; 36.2 g protein; Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/10/2014
A classic method for fried chicken. I used more than a pinch of paprika (about a teaspoon full) plus added some black pepper to the flour mixture. I used thighs and breasts that I had brined in a salt water solution. They were pretty big so the cook time of 5 - 7 minutes a side wasn't quite long enough. I preheated the oven to 300 on convection setting and placed a cooling rack over a lined sheet pan. In my 10" cast iron skillet I could do 3 pieces at a time without overcrowding. Starting with the largest pieces of chicken then as they were done frying they went onto the rack in the oven while I fried the next batch. All the chicken was crispy and cooked thoroughly yet still moist. Thanks! Read More
(5)

Most helpful critical review

Rating: 3 stars
03/25/2015
not bad..needs more season Read More
5 Ratings
  • 5 star values: 0
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/10/2014
A classic method for fried chicken. I used more than a pinch of paprika (about a teaspoon full) plus added some black pepper to the flour mixture. I used thighs and breasts that I had brined in a salt water solution. They were pretty big so the cook time of 5 - 7 minutes a side wasn't quite long enough. I preheated the oven to 300 on convection setting and placed a cooling rack over a lined sheet pan. In my 10" cast iron skillet I could do 3 pieces at a time without overcrowding. Starting with the largest pieces of chicken then as they were done frying they went onto the rack in the oven while I fried the next batch. All the chicken was crispy and cooked thoroughly yet still moist. Thanks! Read More
(5)
Rating: 4 stars
11/10/2014
A classic method for fried chicken. I used more than a pinch of paprika (about a teaspoon full) plus added some black pepper to the flour mixture. I used thighs and breasts that I had brined in a salt water solution. They were pretty big so the cook time of 5 - 7 minutes a side wasn't quite long enough. I preheated the oven to 300 on convection setting and placed a cooling rack over a lined sheet pan. In my 10" cast iron skillet I could do 3 pieces at a time without overcrowding. Starting with the largest pieces of chicken then as they were done frying they went onto the rack in the oven while I fried the next batch. All the chicken was crispy and cooked thoroughly yet still moist. Thanks! Read More
(5)
Rating: 4 stars
07/30/2019
Needed some salt on the chicken. Read More
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Rating: 3 stars
03/25/2015
not bad..needs more season Read More
Rating: 4 stars
07/02/2018
Easy-to-make used peanut oil heated to 375 F in a cast iron frypan and the result was gorgeous golden brown and smelled amazing! Then we tasted it. It tasted so wrong! What? No salt? Re-read the recipe and I didn't mess up. Brined chicken wasn't specified. I would totally make this again but I'd use onion salt add salt or even seasoning salt. It was still delicious slathered in BBQ sauce so 4 stars! Read More