Crispy Fried Chicken — Easy Homemade Fried Chicken Recipe

This classic fried chicken recipe produces a golden, crispy crust and juicy interior. It’s a straightforward, pantry-friendly method that uses a simple flour-and-egg coating and deep frying. Ideal for family meals, picnics, or whenever you crave comfort food.

Ingredients:
vegetable oil (for frying)
3 1/4 lb chicken pieces (2 drumsticks, 2 thighs, 2 wings, and each breast half cut into 2 pieces; discard breastbones)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup all-purpose flour
1 cup milk
1 large egg

Directions:
1. Prepare for frying: Pour enough vegetable oil into a Dutch oven or heavy pot to reach about 3 inches deep. Heat the oil to 340°F (around 170°C). Use a thermometer to maintain a steady frying temperature for even cooking and a crisp crust.
2. Season the chicken: Pat each piece dry with paper towels, then season all sides with the salt and black pepper. Drying the skin helps the coating adhere and promotes crispness.
3. Set up breading stations: Place the flour in a shallow bowl. In a second shallow bowl, whisk together the milk and the egg until smooth.
4. Coat the chicken: Working one piece at a time, dredge the chicken first in the flour, then dip it into the milk-and-egg mixture, and finally return it to the flour for a second coating. Press the flour onto the chicken to create an even layer that will fry up crispy and golden.
5. Fry in batches: Carefully lower the coated pieces into the preheated oil without overcrowding the pot. Fry the chicken in two batches to keep the oil temperature steady. Fry each batch for 8 to 10 minutes, turning as needed, until the crust is deep golden and the juices run clear. If you have an instant-read thermometer, the internal temperature should reach 165°F (74°C) in the thickest part of the meat.
6. Drain and rest: Use tongs to transfer the fried chicken to a rack set over a sheet pan or to a plate lined with paper towels to drain briefly. Let the chicken rest for a few minutes before serving so the juices redistribute and the coating firms up.

Tips for Best Results
– Maintain oil temperature: Keep the oil close to 340°F; if it drops too low the coating will absorb oil and become greasy, and if it’s too hot the exterior will burn before the inside cooks.
– Even pieces: Try to use pieces that are similar in size so they cook evenly. Cutting breast halves into similar-sized pieces helps balance cooking times across the pan.
– Avoid overcrowding: Fry in batches to prevent a temperature drop and to ensure each piece gets crisp and golden.
– Equipment: A heavy-bottomed pot and a reliable thermometer make frying easier and safer.

Serving Suggestions
Serve the fried chicken hot with classic sides such as mashed potatoes, coleslaw, biscuits, cornbread, or a simple green salad. It’s also excellent on a sandwich or served with pickles for contrast.

Storage and Reheating
Refrigerate leftover fried chicken in an airtight container for up to 3–4 days. To restore crispness, reheat in an oven or toaster oven at 375°F (190°C) for about 10–15 minutes, or until heated through. Avoid microwaving for best texture, as it softens the coating.

Servings: 4

Time preparation: 15 min.
Time total: 35 min.