Extra Crispy Homemade Fried Chicken

| July 31, 2008 | 14 Comments

Homemade Fried Chicken

Many people have asked me, “Doesn’t Shawn cook?” Well, folks, he does. And he does it pretty well. I just don’t typically share his recipes . . . something should be sacred, no?

But this recipe was too good not to chronicle and share. It’s perfectly crispy, juicy fried chicken. I love it made with boneless, skinless chicken thighs the best, but the breasts are good too — and a healthier option.

Looking for a baked version? Check out my Crunchy Oven Fried Chicken recipe. It’s delicious.

Homemade Fried Chicken

Extra Crispy Homemade Fried Chicken

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: serves 4

Ingredients

Canola oil
2 eggs beaten
1 1/2 cups of milk
2 cups of flour
1 cup of breadcrumbs
1 tsp of garlic salt
1 tsp black pepper
1/2 tsp of paprika
1 lb boneless chicken

Directions

  1. Fill a large frying pan with about 1 inch of canola oil and heat on a medium burner.
  2. Beat eggs and milk in a large bowl.
  3. Place 1 cup of the flour in a second bowl.
  4. Mix the breadcrumbs with the remaining cup of flour in a large bowl. Stir in garlic salt, pepper and paprika.
  5. Rinse the chicken with water and then dredge in bowl of flour. Dip the chicken into the egg mixture and then into the breadcrumb/flour mixture. Repeat until all chicken has been used.
  6. Carefully place the chicken in the frying pan and turn chicken every 2 minutes. Salt lightly while cooking. Cooking time will vary -- continue this process until its cooked through and golden brown on the outside. (You can use a meat thermometer to ensure doneness -- or just slice into a thick piece to be sure that there is no more pink and juices run clear).
  7. Remove the chicken from the oil and place onto a plate layered with 2-3 paper towels to absorb excess oil.

Notes

recipe by Shawn Caron

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Category: dinner, Poultry, Recipes

About the Author ()

Sarah Walker Caron is a freelance writer, editor and recipe developer. Her work has appeared in countless online and print publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Connecticut with her two kids, two beagles and husband.

Comments (14)

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  1. Vickan says:

    Sounds yummy!

  2. Emma says:

    This looks delicious and a lot easier than other ones I’ve come across involving buttermilk and deep frying. Thanks for sharing.

  3. josephine says:

    hey sarah!! i will be giving this recipe a try tonite. it sounds good

  4. Mari says:

    I was looking for a recipe to try for my husbands birthday he wanted homemade fried chicken so wish me luck hope it turns out.thanks for the recipe.

  5. Cherry says:

    This recipe was fun for my children to help out with…and delicious to eat. Thanks!

  6. Marty says:

    WOW! What a delicious recipe. I tried it this evening and it was amazing! Thank you very much for sharing this.

    ( I was a bit strapped for time so we boiled our chicken before we fried it, and it cut the cook time in half and the chicken stayed juicy.) Thank you again!

  7. Master of frying says:

    Delicious As a huge fan of herbs I added a little rosemary and parsley to the eggs before beating them and I couldn’t have been happier with this recipe!

  8. Elysia says:

    Just made this for my and my boyfriend and it was a success! Thank you!

  9. Gianna says:

    I made the recipe without modification and it was just ok, rather bland. I would definitely have preferred more seasoning. No other comments mentioned this, but I ended up with WAY more ingredients than I needed for the amount of chicken specified. I should have followed my instincts and cut the recipe in half, but even if I had I would have had too much! I am throwing away at least 1.5 cups of breadcrumb mixture and 2 cups of egg mixture. I hate wasting ingredients like this! I doubt I will make this recipe again.

  10. Jody says:

    That’s when you take the leftover flour and make gravy… Hellooooo! Thanks for the recipe Sarah:)

  11. Nicole says:

    I have never had much luck with frying chicken. I either over cooked or undercooked it but I followed this recipe & my chicken came out perfect! The outside was nice and crispy and the inside was tender and juicy. I am sold on this recipe & using boneless, skinless chicken thighs. I love your tip to turn the chicken very 2 minutes. I think that really helped in making sure they didn’t burn. Thank you!

  12. Michelle says:

    I made this tonight and it was wonderful! The only changes I made were in the seasonings, used garlic powder instead of garlic salt, seasoned my chicken before battering it, and used more of all the seasonings. This was hands down the best fried chicken I have ever made and I’ve tried quite a few! The crispiness was something I’ve been searching for and just haven’t been able to get right, I’m so glad I found this recipe. I did it with boneless, skinless thighs and it was just amazing. So adjust seasonings to your personal preferences but the technique produces some phenomenal chicken.

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