866 Ratings
  • 5 star values: 576
  • 4 star values: 161
  • 3 star values: 70
  • 2 star values: 32
  • 1 star values: 27

This is the crispiest, spiciest, homemade fried chicken I have ever tasted! It is equally good served hot or cold and has been a picnic favorite in my family for years.

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Ingredients

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

Directions

  • In one medium bowl, mix together 3 cups of flour, garlic salt, 1 tablespoon black pepper, paprika and poultry seasoning. In a separate bowl, stir together 1 1/3 cups flour, salt, 1/4 teaspoon pepper, egg yolks and beer. You may need to thin with additional beer if the batter is too thick.

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  • Heat the oil in a deep-fryer to 350 degrees F (175 degrees C). Moisten each piece of chicken with a little water, then dip in the dry mix. Shake off excess and dip in the wet mix, then dip in the dry mix once more.

  • Carefully place the chicken pieces in the hot oil. Fry for 15 to 18 minutes, or until well browned. Smaller pieces will not take as long. Large pieces may take longer. Remove and drain on paper towels before serving.

Nutrition Facts

661 calories; 18.6 g total fat; 168 mg cholesterol; 1840 mg sodium. 73.2 g carbohydrates; 42.4 g protein; Full Nutrition


Reviews (679)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/11/2008
Here is a really easy tip to check the temp of your oil - if you place the tip of a wooden spoon in the oil and little bubbles form around it the oil is ready to go. Read More
(2483)

Most helpful critical review

Rating: 1 stars
02/06/2008
I was really looking forward to trying this recipe. I have one word for everyone out there that had the same idea. NO!! The triple dipped chicken first of all is way too much work doesn't add anything and comes out way to battery with the batter falling off the chicken. I opted to take the wet mixture out and just use the flour mixture with my normal egg and milk mixute to dip the chicken in first. Then my chicken came out great with my revised recipe. Read More
(9)
866 Ratings
  • 5 star values: 576
  • 4 star values: 161
  • 3 star values: 70
  • 2 star values: 32
  • 1 star values: 27
Rating: 5 stars
07/11/2008
Here is a really easy tip to check the temp of your oil - if you place the tip of a wooden spoon in the oil and little bubbles form around it the oil is ready to go. Read More
(2483)
Rating: 5 stars
06/24/2007
Ok I have been searching a lot of different sites for a great friend chicken recipe and I finally found one. I think the overall mixture make for a great crunchy texture but I found the flavor to be a bit bland without the use of the dip. I believer a good friend chicken should not have to be dipped (or chicken strips in my case) I followed the recipe exactly (including the beer I used my favorite Icehouse) anyways I used Granulated Garlic instead of Garlic salt and after I tested my first piece I decided it needed more flavor. In the batter I put 2 table spoons of All Season Salt and 1 table spoons of Celery Salt and WOW! They are awesome to eat even without dip. Anyways I wanted to leave my.02 cents because this recipe really is very good and worth it. Read More
(853)
Rating: 5 stars
08/23/2005
This chicken is really good and easy to prepare. Here is how I did it. I used legs and thighs which I removed the skin from. Heated the deep frier to 360 degrees and fried the legs 10 minutes and the thighs 15. I didn't think it was spicy but very chrispy. Read More
(411)
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Rating: 5 stars
11/12/2011
I tried this recipe after reading the reviews so I also doubled the spices except for the black pepper. I also added a dash of tabasco to the wet ingredients. To boost the flavour of the chicken I marinated it in buttermilk with garlic salt poultry seasoning and a dash of tabasco. Chicken was flavourful and moist and the coating was crispy and delicious. Make sure your oil is hot enough and if you fry in batches that it comes back up to temp between batches. This will prevent greasy coating. Read More
(250)
Rating: 5 stars
01/31/2011
Wonderful recipe very similar to my great-grandmother's old family recipe. I added seasoned salt instead of regular salt added an extra tsp paprika and a tsp of chili powder 1/4 tsp cumin and I also used shortening to fry the chicken instead of vegetable oil. It was amazing. Read More
(218)
Rating: 4 stars
09/16/2005
We recently made this recipe prior to a hurricane so that we would have something to eat after we lost power. Several hours later even after sitting on the counter it was by far the most cripsy chicken I have ever eaten! KFC's secret recipe has nothing on this one. The spices were a little more salty than I like but it was still a great tasting treat. Next time I will use plain garlic instead of garlic salt and maybe try some crushed red pepper or chili powder to bump up the spice. This will definitley become a hurricane necessity along with bottle water and flashlights! Thanks for the post. Read More
(185)
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Rating: 5 stars
05/15/2007
This recipe was absolutely outstanding!! I have tried so many times to perfect fried chicken that is light juicy and crispy that I had almost given up hope! Now I have a family favourite that will grace my dinner table for years to come! This chicken rocks!! I am also going to try this batter with halibut. Thanks so much for posting. Read More
(157)
Rating: 4 stars
12/29/2006
This was GREAT! Finally I know how to make a chicken coating that doesn't fall off when frying and stays crispy! I even tried this on Chicken Fried Steak and it was delicious! Read More
(109)
Rating: 5 stars
04/15/2007
Delish!! I cooked this for dinner in the deep fryer and it was perfect! The crunch was fantastic! I used chicken breasts instead of chicken pieces. Very very yummy! This will replace my normal fried chicken recipe. Read More
(85)