Classic Crunchy Fried Chicken

Classic Crunchy Fried Chicken


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Who can resist one bite of tender, crispy, finger-licking-good fried chicken? Learn how just a few ingredients can help you can make this staple Southern comfort food at home.

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Serving Size / Yield

4 servings


  • 1 3 lb. Chicken, cut into 8 pieces, rinsed and patted dry with paper towels
  • 1/2 Tbs. Ground Black Pepper
  • 1 Tbs. Kosher Salt
  • 3 Eggs
  • 3 C. All-Purpose Flour
  • Canola Oil, for frying

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Place chicken pieces in a 9x13" baking dish, and season with salt and pepper. Put chicken in fridge for one hour.
In a medium-sized bowl, beat the eggs together with 1/3 cup of water. Pour the flour into a second medium-sized bowl. Dip the seasoned chicken into the egg mixture, then dredge through the flour to coat, gently shaking off any excess.
Heat the canola oil in a large cast-iron skillet over medium-high heat until simmering. Add chicken to skillet and fry, turning occasionally, until the meat is cooked through and the breading is golden brown.

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