Crispy Fried Chicken335 Reviews
“I experimented for many years before developing this recipe. It's bits and pieces of hints I had heard over the years. I have had many compliments on this chicken. Most of this recipe is dependant on your own taste. It's more a matter of preparation and cooking method!” - by Elaine O
Original recipe yields 8 servings
- Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken).
- Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL!
- Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy.
- Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
Amount Per Serving (8 total)
- 489 cal
- 21.8 g
- 29.5 g
Based on a 2,000 calorie diet
Reviews (335)Rate This Recipe
"I've been cooking for over 50 years and during that time I have fried chicken hundreds of time. But...in all those years never have I fried chicken that comes even close to being as crispy, moist and ..." See moredelicious as Ms. O'Neill's "Crispy Fried Chicken". Without a doubt, her recipe is THE BEST fried chicken I've ever prepared or eaten. Not only is it delicious and crispy hot right out the frying pan, but when warmed up the next day in the oven, the chicken is as crispy as ever. Thank you, Ms. O'Neill for sharing your wonderful recipe"
"5++ star rating for this one, Elaine! Your techinque works wonderfully. This plus some tried and true ways, give the most perfect fried chicken every time. Correct oil temp is necessary, about 375, an..." See mored it takes a while to get that hot. I also brine (soak in salted water) any chicken I prepare and this assures moistness no matter what the cooking method. I have tried many seasoning combos, depending on the mood, and they all are super, as long as you follow Elaine's way of preparation. Simply the best fried chicken I've ever made!"
"I used boneless filets and cut it into strips. I usually coat my chicken in eggs before flouring them but the buttermilk worked 100 times better. The chicken was more tender and moist than it normally..." See more is when I fry chicken. Great prep instructions. I also found that I can freeze the chicken after it is coated in the flour. So, I can just pull it out of the freezer the next time I want to make some and it will be a lil' quicker. And for a fun variation, every now and again I add garlic powder and dried parmesan to my flour mixture. Then after I fry up my strips, I throw them on top of some pasta with marinara sauce and top with fresh mozzarella and parmesan cheeses to make a quick and easy chicken parmesana! My family loves it and I can't get rid of my friends when I make it. There is never, never, never any leftovers!"
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