Perfect Fried Chicken





Introduction: Perfect Fried Chicken

About: Mom of 2 kids, Food Blogger, Foodie :)

This is the best fried chicken I ever made... It is moist, tender and crispy. A few ingredients is needed to make this dish. I have used All purpose flour for the outer crispy layer. You can replace it with bread crumbs or crushed corn flakes too. I hope you will like my version of fried chicken.


2 Chicken Breast

1/2 cup All purpose flour

1/2 tsp Italian seasoning

1/2 tsp Garlic and herb seasoning

1 tsp Paprika

1 large Egg

Salt to taste

Oil for deep frying

Step 1: Battered Chicken

1. Wash the chicken breast and pat dry them. Cut into strips (1/4 inch)

2. Combine all dry ingredients in a bowl and set aside.

3. Crack an egg in a bowl, season with a pinch of salt, whisk for 30 sec and keep it aside.

4. Keep everything ready now! ( chicken strips, beaten egg mixture, flour mixture )

Take a chicken strip, dip it in egg mixture, then dredge it in the flour mixture and then dip it in the egg mixture again and coat it well in the flour mixture. Keep the battered strip in a plate. Now repeat the same for rest of the strips.

Step 2: Frying Time

1. Heat oil in pan for deep frying on medium heat.

2. Carefully drop the chicken strip one by one in the heated oil. (fry batchwise)

2. Fry on both sides till it turns to golden brown color. It will take 3 to 5 mins.

3. Remove the excess oil using paper towel.

Step 3: Serve & Enjoy

Serve hot with Ketchup or Mayo.

Snacks Contest 2016

Runner Up in the
Snacks Contest 2016



  • Pets Challenge

    Pets Challenge
  • Stick It! Contest

    Stick It! Contest
  • Colors of the Rainbow Contest

    Colors of the Rainbow Contest

We have a be nice policy.
Please be positive and constructive.




Ooh that looks so tasty and easy to make...! I think I'll give it a shot soon! :)

Great i'ble!

Serve with Ketchup or Mayo? Take it from an old sauceman, mayo isn't a dipping sauce. Ranch, BBQ, honey mustard, steak sauce, buffalo sauce, sriracha, now those are dipping sauces.

I make extremely good fried chicken by cooking the chicken sous vide first. Then I decide whether I want to do whole pieces, strips, or chunks, and cut the cooked pieces up or leave them whole. I mix some sriracha and soy sauce in the egg for the egg wash, and my crust is a personal mix of flour, corn meal, salt, pepper, onion and garlic powder. Then I either pan fry it if I have a small amount, or pull out the deep fryer for a lot of chicken.

If you precook the chicken sous vide, it's done perfectly edge to edge and totally pasteurized. It shortens the frying time to just long enough to brown the breading and make it crispy. You never have crispy golden brown chicken that's undercooked in the middle, and it's super juicy because you haven't fried out all of the moisture trying to get the meat cooked.

If you've never heard of sous vide, there's tons if beginner guides out there, but this is one of the better ones:

15 replies

Have you tried using oil with a higher flash point (like grape seed oil)? You can heat it hotter than regular oil drastically decreasing cooking time, decreasing the extra oil since it doesnt have time to seep into the chicken meat, and you reduce the chances of overcooking the perfectly sous vide cooked chicken.

The thing that keeps oil from seeping into food isn't so much related to time as to moisture. If you deep-fry it so long that it loses all its moisture, then the vapor pressure of the steam inside the food can't keep the oil out. Then the oil invades the food.

With sous vide chicken, first off, you don't need to deep-fry it for more than 3-4 minutes. That's long enough for the breading to cook, get all browned, and develop a nice crisp texture. It's not long enough for the heat to get too far into the meat, and it's definitely not long enough to drive all the moisture out of the flesh and drop the vapor pressure.

Where you run into this problem most is either having to cook the chicken to doneness by frying in the first place, or as some chicken restaurants will do, re-frying chicken that's sat around a while to crisp up the coating and warm it back up. Doing those things, especially BOTH of them, runs the risk of dropping the vapor pressure in the food and having the oil soak in.

If you're concerned about overcooking the sous vide chicken by browning the coating, then drop your target temperature in the sous vide by half a degree. That should prevent it...but you don't need to sous vide cook it to the USDA recommended temperature ANYWAY, since that temperature is based on the "instant pasteurization" temperature. Pasteurization isn't just about temperature, it's about time as well. 160 F for five seconds will kill all the pathogens, sure, but you're left with greasy asbestos afterward, since it took a long time to get to that temp, and all the moisture has boiled out and the oil has invaded. So I cook sous vide chicken to 140-145 at the MOST, but I cook it for 4-5 HOURS from frozen to done, so it's just as pasteurized as the USDA temp's just not cooked to DEATH in the process. It only has to be above 131F for pasteurization to START...then the longer it's at that temperature, the more pasteurized it gets, until it's damned near at "sterilized"...but hasn't been dried out to a chunk of gristle.

If you're deep-frying breaded sous vide chicken long enough to get greasy, you're frying it too long, or at way too low a temp.

I do my best to deep-fry with a mixture of lard and coconut oil, because even if it does smoke once in a while, animal fats don't develop the horrible toxic by-products that vegetable oils do when you heat them. I used to filter and save old cooking oil and reuse it, but I got terribly sick from doing that, from the toxic products of heating vegetable oil. That's when I switched to a mix of lard and coconut oil.

I've never heard of the sous vide method before. Very interesting link. Looks like I need to go and buy cheap, secondhand food vacuum sealer and try it out.

DO 'price' the sous-vide equipment before investing in a vac device! It can be quite pricey!! Maybe just get a tank capable of several gallons of water, first, and grovel thru ebay for a used pump circ: it has to have ability to raise the water temperature accurately j, up to what ever doneness you might choose . Get any decent chart for normal cooking temperatures ..Set the 'pump-circulator' and come back hours later ...Professional ware coujld cost you $4000 or more! My pic of my system here cost me a couple hundred USD .. scavenging ...To minimize cooking time, use one of those 'lance --ie, needlepoint' type thermometers .. plunge it right thru the bag into the meat .. If not done enough , find some 'food-safe plastic tape' to cover the hole left upon withdrawing the thermometer .. and slip the pkg back into the bath ...

Would one of those induction stove tops that are supposedly accurate to within one degree work? You can get a good one for as cheap as $70USD. And a FoodSaver only costs another $80, plus bags. Add an induction pot with cover for another $30 and, altogether, I could start cooking with this method for less than $200USD.

I looked at those inductive cooktops. The temperatures you're going to be cooking at are around 120-130 for fish (very quickly, that's in the Danger Zone!), 130-170 for various non-fish meats depending on type and cut, and over 170 but not as high as boiling for most vegetables. You almost NEVER boil anything, and not in a plastic bag, with sous vide. It's NOT a "boil in bag" method. Those cooktops have a much wider range of temps because you can fry with them, so you've got way too much unused capability with them unless you plan to use them from time to time for regular cooking. Keep in mind that sous vide can run from 45 minutes to an hour for tender cuts to days for tougher cuts. At these low temperatures that's reasonable to do. I don't know how much control you have for temperature in that range, since cooktops of that nature don't usually get used that low. There's generally about 190 and up for the cooking ranges, then a generic "warm" for most cooktops and burners -- and that's insufficient for sous vide.

You can get set up for basic sous vide for about $200-230, depending on the vessel you want to use. I spent a little more than that because I splurged for a 4 1/2 gallon cambro, but you could use a large spaghetti pot you already have for smaller dishes. You can get the Freshsaver hand-held vacuum system with a basic set of bags and a deli meat sized container for about $35. I've used mine for a couple of years now. The Anova immersion circulator still costs about $175-180, and it's a very good one. It even has Bluetooth so you can monitor it from your phone, though I've found the range iffy, and don't tend to use it. The app has lots of recipes though, and is pretty good to get used to cooking this way.

There's one other thing you need -- a way to BROWN things. You can do it with a skillet or frying pan you already have, just get it rocket hot with a bit of fat in it and put a good crust on your meat (sous vide does NOT brown) for that last bit of flavor. I spent a bit more and got a kitchen butane blowtorch, an Iwatani (one of the better brands) for about $25. Then a case of a dozen of the tall cans of butane fuel cost $25 or so from Amazon, but you can find it at some dollar stores for a buck a can. A can lasts a LONG time. It's actually better for your cooking, as you don't add any fat to brown your meat, and the high, quick application of temperature browns very fast and not very deeply, so you don't overcook the surface layer of the meat. If you're concerned about potentially harmful compounds from browning, a blowtorch browns so quickly and shallowly that it creates the fewest number of those aromatic chemicals. You DO need good ventilation when you use it, or you'll set off your smoke alarm. I have to put a fan near the alarm closest to the kitchen to keep it from screaming while I blowtorch the meat.

Being disabled, I find this method very easy to use. I can put in some kind of meat at noon and it can stay in there until we're ready for dinner without overcooking. It's like poaching in that, as the temp never goes over the perfect serving temperature no matter how long you leave it in, and it can't dry out because it's held in by the bag. So I take a FROZEN pork tenderloin, season it and bag it, and tuck it in at 136.5F at noon, and by 6pm it's totally done, perfectly from edge to edge. And it only takes an hour after it reaches the destination temperature to be completely Pasteurized, with no risk of any food-borne illness, even if it is lower than the government's 145 or 150 for pork. You have to cook pork almost to asbestos to get it to the government's "safe" zone, because other cooking methods use a LOT of heat for a shorter time with less conductivity to the food, and it loses a lot of moisture. Lower temperature for a longer period is just as effective for killing pathogens as high temp for a short time, and it doesn't turn your food to balsa wood. 136.5 is the temp and doneness I prefer for most meats, except chicken. I cook that to about 140-145 for at least 45 minutes after it meets ending temperature and it's done. I let it go longer just because I can. It comes out so tender you can pull it apart with your fingers, perfectly done edge to edge, and still totally juicy. Breading and a short bit of frying only browns the outside, and it's STILL juicy when it's golden brown and delicious.

To get set up with basic sous vide equipment and tools is around $200-260 no matter WHAT options you choose. Reduce one and the others raise it back up. Until the cookers get more popular and come down in price, it'll probably stay that way.

A good place to learn more about sous vide is to look for instructables here on it, or a site such as Sous Vide Supreme and Chefsteps, each of which have their own line of cookers as well as classes and recipes.

I'll probably look at more sources a little later. But I was thinking of the induction stoves because they are supposed to use 70% less electricity than a regular electric top stove (and since this is a time intensive cooking style, I think that's would be a good thing) and then I could brown the food using the same stove (I've been looking for an excuse to buy one). ;)

And if I can do this with regular ziplock bags, all the better. Maybe all I need is the induction stove and an induction ready pot, so about $100USD. I already have ziplock bags.

I want to make sure you are not confusing two totally different topics:

The first topic is 'induction cooking' .. has nothing to do with sous-vide.

It is merely using a different heat source to cook things in normal ways. No gas or electricstove is used. A pan (which MUST be of a magnetic-friendly material such as cast iron or certain (but not all!) stainless steel) is heated by an 'induction cooktop' whose top surface does NOT get heated directly: a magnetic field generated beneath the glass or porciline surface heats the pan in a very efficient way. Best is to get a hand-held 'infra-red ' thermometer so yu can accurately measure the temp of the inside bottom of the pan. This is especially important if the pan is 'non-stick' because that material must NOT be heated above 400deg F. ... as toxic materials can be released. ( I think new laws specify that new formulations of that non-stick material dont have this problem: better check!)

The other topic, totally unrelated, is sous-vide cooking, which is done by placing food into a plastic bag, vacuuming out the air, and putting the bag into a tank of hot wwater, whose temperature can be very tightly controlled by the 'heater-circulator' device, immersed in the water and having it's temp settings very accurately set plus/minus ONE HALF a degree .. with a range of 100deg to 200deg or so .. You choose the temperature of the 'doneness' you desire, and let the water bath do it's thing. Cooking times are long because the heat source is low, typically 140deg to 160 or so ..and if the meat is thick, it takes quite a while for the full thickness to arrive at that temp. ... Hope this helps..

Oh yeah...if you use Ziploc freezer bags with the displacement method to evacuate them, you don't have to spend ANYTHING on a vacuum bagger. That's how I started. Actual Ziploc brand bags are polyethylene, which is safe to cook in at sous vide temperatures -- the plastic doesn't have softening agents like super-cheap vinyl bags do, nor do they have BPA in them, so they're totally safe, and you can get them REALLY cheap on Amazon, especially if you get them in bulk, which I do. I even get the 2 1/2 gallon bags and cook a cut-up TURKEY or turkey breast for Thanksgiving that way. It's the easiest way to cook turkey ever, and it's always done perfectly and scrumptiously juicy. That's why I have such a large container, so I can cook the larger cuts like turkey breasts and racks of ribs and such.

There's even an article of some guys cooking an entire pig using sous vide, then browning it in front of a massive wood wall fire on a purpose-built rack. They cooked it in a hot tub with the temperature limiters turned off!

I confess never to have seen such an induction top ..My own unit lets you set its power to be in 'watts' or 'temps' .. but, eg, the temp choices are: 100deg F., 150, 210, 350, etc .... that's hardly '1deg temp control' ..Dont buy a pot labeled 'Induction pot' .. just to go a store and take a lil magnet with you! iF the bottom of the pot is magnetic stainless, you're all set!

My Anova cost about $175 on Amazon. Works perfectly, keeps the temp within a few tenths of a degree F with solid consistency. I've got an instant read lance-type thermometer that I can double-check the food temp with, though the bags I use are zip types, even the vacuum bags. I can open the top, check it, then reseal it and re-vac it in a few seconds and back it goes if necessary. I can double-check the water temp with the same thermometer, or even zap it with my laser thermometer. I haven't had any complaints. I used my Dremel to cut a slot in the Cambro lid and use that to keep the heat and water vapor in to reduce the need to add water during long cooking sessions with tougher cuts of meat.

Chefsteps has some good resources for sous vide temperature guides and charts.

"Sous vide" and vacuum sealing are two different things. It is possible to find sous vide equipment for much less than $4000, but it's still a sizable investment. Personally, I think it's worth it. I had to scrimp for a while, but I love using it.

You don't have to have a vacuum sealer, though it does make things easier. You can use a ziploc freezer bag and exhaust the air using the displacement method. Leave a small bit of zipper unzipped, and dip the bag carefully in the water up to the bottom of the seal strip. That'll push the air out with water pressure, then you seal the bag completely and submerge it the rest of the way. Foodsaver also has a spinoff product called a Freshsaver, a hand-held vacuum gun and special zip-top bags with a vacuum valve on the side. The tradeoff is that the initial kit is only about $25-30, but you pay more for the bags over time.

The most expensive bit can be the cooker itself. I got a very reasonable Anova immersion circulator on Amazon and a Cambro food-quality plastic bin to use as a tank. It has a permanent resting place on the counter next to the sink and works like a champ.

The OP's chicken method is an excellent one, but sometimes it's hard to gauge the doneness of fried chicken. This method is simply a refinement, not a replacement, to shorten the oil frying time and keep the chicken as moist and tender as possible while still being cooked properly all the way through, with damn near zero chance of food-borne illness from underdone chicken. I intended this as a constructive suggestion, not a criticism, of the OP's 'ible.

Personally I think it's a bit rude to send readers to another site to promote something. I think Bhawya has a good recipe for fried chicken here. This individual took the time to write this instructable to share it with everyone.

And it's a nice instructable.

But cooks share stuff. And I didn't want to use a term, sous vide, without offering a place to look up what it MEANS. I think THAT is a little rude. If by "promoting" you mean "selling", I didn't do that. If you mean "sharing potentially new knowledge", sorry, I'm not going to believe that's wrong to do in ANY case.

I used to cook chicken much like the OP did. The way I do it now is different, and *I* believe better, but in all things, YMMV. I like chicken cooked the OP's way. I like it cooked my way BETTER. Instead of bitching about my so-called "rudeness", why don't you try both methods of cooking and see which YOU personally like better?

I was positive and constructive and was nice about it. You, on the other hand, are being dismissive and belittling. Who here is being rude?

You have to rinse the chicken of bacteria