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Ingredients35 m servings 662 cals
Original recipe yields 6 servings
- Heat peanut oil in a deep, heavy skillet over medium heat or a deep-fryer.
- 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.
Per Serving: 662 calories; 35.6 g fat; 47.1 g carbohydrates; 36.2 g protein; 147 mg cholesterol; 411 mg sodium. Full nutrition
ReviewsRead all reviews 2
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 ...