Crispy Fried Chicken!!!

i’ll just say that as a fan of chicken from your usual fast-food joints, this beats all of them by a long shot. nothing is better than chicken you make at home, and good GODS i wanted more of it— and i should have made more, but. this recipe is sized for larger families, so you can knock off as much as you need to make it individual. remember, seasoning mixes can be saved and stored if you don’t use it all!

Total amount of time from start to finish: ~1 hour for 6 pieces


  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

For breading:

  • 3 eggs
  • 1/3 cup water
  • 2 cups self-rising flour
  • 1 teaspoon pepper
  • 6 chicken breasts, beaten thin
  • Oil for frying (peanut or vegetable is recommended )

Take the chicken breasts, which are usually pretty thick, and wash them when you take them out of the package. Then, put the breasts in a bag or under a piece of seran wrap and beat with a hammer until they’re somewhat thin. This will help the chicken to cook evenly.

In a medium size bowl, beat the eggs with the water. In another bowl, combine the flour and pepper (the 1 teaspoon). Season the chicken with the pre-seasoning mix, coat it nicely and evenly. Dip the seasoned chicken in the egg, and then coat well in the flour mixture.

Heat the oil to 350 degrees F in a deep pot. Do not fill the pot more than 1/2 full with oil.

Fry the chicken in the oil until brown and crisp. You’ll have to turn the chicken over. How can you tell when it’s ready to flip? The sides of the chicken should be golden brown to tell you that the bottom has cooked:

The chicken should cook for about 8-10 minutes. To make sure it’s ready, take out ONE piece of chicken and cut it in the center. It should be completely white with no signs of pink at all. Then your chicken is ready to devour.


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