Fried chicken was one of those things I learned to make early on in life. Long before I was concerned with eating healthy, I was stuffing my face with this double coated fried goodness.
One time, I made this fried chicken for one of my girlfriend’s and her family and they absolutely raved about it. They have begged me to make this for them over and over. I have also brought it to potlucks and picnics, and not a piece remains. There is no denying this recipe is a keeper.
This is also my go-to fried chicken recipe for larger pieces of chicken. For chicken nuggets, I have a completely different recipe here, though just as delicious.
I hope you enjoy it just as much as we have!
Chris’ Fried Chicken
My most requested recipe. Its easy and delicious!
Servings: 6
Calories: 100kcal
Equipment
- Dutch Oven or large frying pan
- Tongs
- Whisk
- 2 medium to large bowls
- 2 plates or platters
Ingredients
- 2 cups canola oil
- 4 tablespoons salted butter, divided
- 4-6 boneless, skinless chicken breasts Can use thighs, drumsticks, or wings if preferred.
- 2 cups All Purpose flour
- 1 1/2 tablespoons seasoned salt Lawry's
- 1 tablespoon granulated garlic
- 2 teaspoons ground black pepper
- 1 teaspoon onion powder
- 1 cup milk whole, 2%, 1% is fine
- 2 eggs, lightly beaten
Instructions
- Begin by heating up the oil in a dutch oven or large frying pan. The heat should be on medium to medium high. Pro Tip: Allow oil to have a sufficient amount of time to come to temperature. At least ten minutes. This ensures even cooking.
- While the oil is heating, place flour, seasoned salt, garlic, pepper, and onion powder in medium to large bowl. Whisk together until fully incorporated.
- Add eggs and milk to second bowl, whisk thoroughly to combine.
- To prepare the chicken, trim off any excess fat, cut chicken pieces into smaller tenderloin size. Approximately 2"x 4", or however you prefer. May substitute breasts for thighs, drumsticks, or wings as well. Place on plate or platter.
- With one hand, dredge chicken piece through flour mixture. With the other hand, then dredge chicken through egg/milk mixture. With the first hand again dredge the chicken through the flour. The point here is to double coat the chicken. Place on clean platter. Pro Tip: Using two hands to batter the chicken will prevent you from battering your fingers!
- When all the chicken is coated and the oil is up to temperature, add 2 tablespoons salted butter to pan, allow to melt completely. Use tongs to place chicken in pan in batches. The chicken should not be touching. Allow sufficient space to ensure proper cooking.
- Allow to cook approximately 8-10 minutes, depending on the size of your pieces, or until a deep golden brown. Use tongs to flip once, add the remaining 2 tablespoons salted butter, and cook the other side approximately 6-7 minutes. Pro Tip: The second side will always take less time to cook than the first side. This is true in most cooking applications where food is flipped. Keep on eye on the temperature. If chicken is appearing a deeper golden brown too fast, lower temperature to medium.
- Once both sides are a deep golden brown, remove with tongs, drain on paper towel lined plate or platter. Begin second batch if necessary. May have to add an additional 2-4 tablespoons of butter to pan. Follow same steps outlined above.
- Allow to rest for several minutes. Enjoy!
Notes
My kids love to try new hot sauces with this fried chicken! It goes very well with my Instant Pot Mac and Cheese. This recipe also does well as leftovers!
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