Fried Chicken

Fried Chicken. Is there anything better? I think not.

fried chicken

Super crunchified!

Let’s Gather our ingredients:


The Flavor.


The breading/batter.

This recipe is based on one of my favorite dishes my Grandmother makes. Her fried chicken is the best thing I’ve ever eaten (besides her Chicken and Dumplings). She only seasons hers with salt and pepper. I like to mix it up a bit. So, you will need (approx):

1 ea               Whole chicken, cut into parts

1 1/2 Tbls      garlic powder

1/2 Tbls         onion powder

1/2 Tbls         paprika

1/2 Tbls         fresh cracked black pepper

Season Salt to taste

1-2 Cups      A.P. flour

2 tsp             baking powder

1/2 tsp          baking soda

a lot of cold water

I like to cut my chicken breast into strips, this will speed up the cooking process and is easier to eat. Place the chicken pieces in a large bowl. Add the seasonings. Mix to combine fully.

seasoned chicken

seasoned chicken

Add the baking powder and baking soda. Toss to combine. Add half of the flour. A little at a time you will begin to add in the water until you get the right consistency. This batter will be a little looser than pancake batter.

chicken in batter

Chicken in Batter

Next, get a heavy sauce pan on medium heat and add about 2 inches of vegetable oil. Let the oil get hot around 375 degrees. You can test the temperature by dropping and little drip of batter into the oil, if it sizzles immediately it’s ready. VERY carefully place the chicken pieces into the oil. Do not crowd the pan, there should be room to not be touching each piece. Do this in batches if necessary.

chicken in oil

Chicken in oil

At this point I like to put the lid on the pan. This helps to cook the inside of the chicken faster and makes it extra moist as well. Because of the condensation on the lid this will make the grease pop, before you go to lift the lid make sure to turn down the heat and wait for the popping to lessen. Turn the chicken over when a nice crust forms on the bottom. This takes about 5-8 minutes.

chicken first turnI don’t put the lid back on at this point. Allow it to fully cook through. Use a thermometer to check if necessary. Take out of the pan with a tongs. I like to place on a wire rack over a deep pan to let the grease drip off.

cooked chickenSince you will probably have to cook the chicken in batches the pieces you first cooked will have to sit while waiting for the rest to cook. This may cause the under side of the pieces to become soggy. I normally will finish cooking all the pieces then put the finishing touches on the sides. When I’m ready to serve I will just flash fry the pieces again that we are going to eat immediately to make the bottom crispy. Then I sprinkle with a little sea salt.

fried chicken

I hope you enjoy this take on fried chicken! If you try it out please let me know how you like it. Do you have an excellent recipe you’d like to share with me?! Go ahead and leave it in the comments or e-mail me at [email protected]

fried chicken— Dana


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