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Extra Crispy Homemade Fried Chicken

Extra Crispy 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.

Extra Crispy Homemade Fried Chicken

Extra Crispy Homemade Fried Chicken

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes


  • 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


  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.


recipe by Shawn Caron


Thursday 12th of September 2013

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.


Monday 15th of July 2013

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!

Sarah W. Caron

Tuesday 16th of July 2013

So glad you liked it, Nicole!


Thursday 16th of May 2013

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


Friday 15th of February 2013

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.

Sarah W. Caron

Friday 15th of February 2013

So sorry to hear that! This is one of our favorite recipes -- I wish you enjoyed it as much as we do!


Sunday 23rd of December 2012

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

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