Introduction: Easy Crispy Fried Chicken
Seriously the best, easiest, crispiest fried chicken recipe I've ever encountered, this method of pan-frying chicken will not disappoint. This is my go-to recipe for juicy fried chicken every time I want to impress a crowd, or even just my own belly.
Step 1: Ingredients
- 1 whole chicken, cut up (or your favorite chicken pieces)
- 1 sleeve soda crackers - about 30 (saltines, water crackers, not sure what non-American equivalent is called, cream biscuits might work, but butter crackers are too buttery!)
- 2 tablespoons all-purpose flour
- 2 tablespoons dry potato flakes (totally optional, but add a nice flavor)
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 teaspoon of your favorite seasoning (I like any mix that includes rosemary for this dish!)
- 1 egg
- 1/4 cup peanut, grapeseed, or vegetable oil (I think peanut oil is my favorite for this so far, but the taste difference is really mild)
Step 2: The Smashing
Smash up your crackers in a pie pan or plastic bag. Mash em up good until they're like coarse breadcrumbs, or else the cracker bits will fall off the chicken while it's frying!
Mix the bread crumbs with the potato flakes and seasonings.
Step 3: The Dredging
Now is a good time to start heating your oil for frying. Use a large skillet and medium high heat. Just don't forget that it's on - we don't want you burning down your kitchen!
Beat the egg in another pie dish or bowl. Place the flour in a separate bowl.
Now, dredge each piece of chicken in the egg, the flour, and then in the crumbs, making sure each is well coated.
The best trick I can suggest for this is to use one hand for dipping in the egg mixture, and the other hand for dipping in the crumbs. Otherwise, your hands will quickly resemble pieces of fried chicken themselves.
Step 4: The Frying
Be patient with the frying. It will take a long time, but the reward is worth the wait. Get yourself a chair and a book, and remember the long sleeves, so you don't get splattered with hot oil.
Reduce the heat to medium and cook the coated chicken pieces for 15 to 20 minutes, turning often, until every side is golden brown and the juices run clear.
Step 5: The Nom-ing
You can keep the chicken pieces hot in a warm oven if you need to fry them up in batches. This day I did three chickens (since we were doing demos at Instructables HQ on how to cut them up), and we ate every piece! My recommendation for doing a super large batch - use multiple fry pans.
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