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Crispy Deep-Fried Chicken

  • 30m Prep Time
  • 20m Cook Time
  • 50m Ready In

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  • Cuisine : American
  • Course : Dinner

4 servings Try this recipe if the crust-to-meat ratio of plain fried chicken is simply not high enough. Please read About Frying Chicken and about Deep-Frying.

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 3 ½ to 4 ½ pounds bone-in chicken parts
  • ½ cup milk or buttermilk
  • 2 large eggs
  • 1 teaspoon salt
  • 1 ½ cups flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 3 inches vegetable oil, shortening, lard, or a combination
  • 1
    • 1 tablespoon minced cornichons
    • 1 tablespoon drained small capers, finely chopped
    • 1 tablespoon chopped parsley
    • 1 ½ teaspoons chopped tarragon
    • 1 small garlic clove, minced
    • ½ teaspoon Dijon mustard
    • Salt and black pepper to taste
    Sub-recipe steps
    1. Stir to combine in a medium bowl: 1 cup mayonnaise, store-bought or homemade; 1 tablespoon minced cornichons; 1 tablespoon drained small capers, finely chopped; 1 tablespoon chopped parsley; 1 ½ teaspoons chopped tarragon; 1 small garlic clove, minced; ½ teaspoon Dijon mustard; Salt and black pepper to taste; (1 Hard-Boiled Egg, finely chopped)

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 3 ½ to 4 ½ pounds bone-in chicken parts
  • ½ cup milk or buttermilk
  • 2 large eggs
  • 1 teaspoon salt
  • 1 ½ cups flour
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 3 inches vegetable oil, shortening, lard, or a combination
  • 1 (Rémoulade Sauce or warm honey)

Let's Cook

  1. Step 1.

    Have ready: 3 ½ to 4 ½ pounds bone-in chicken parts

  2. Step 2.

    Separate any legs into thighs and drumsticks; cut breasts crosswise in half. Whisk well in a medium bowl: ½ cup milk or buttermilk; 2 large eggs; 1 teaspoon salt

  3. Step 3.

    Mix together on a plate: 1 ½ cups flour; 2 teaspoons salt; 2 teaspoons black pepper

  4. Step 4.

    Toss the chicken pieces in the flour mixture, then coat with the egg mixture. Lift the pieces out of the egg, letting the excess drip off. Coat with the flour mixture again and transfer the pieces to dry on a rack set over a baking sheet at room temperature for 30 minutes or, for a crispier result, refrigerate overnight (refrigerate the egg mixture along with the chicken; bring both chicken and egg mixture to room temperature before frying).

  5. Step 5.

    Preheat the oven to 200°F. Heat in a deep-fryer or deep heavy pot over medium-high heat to 350°F: 3 inches vegetable oil, shortening, lard, or a combination

  6. Step 6.

    Toss the breast pieces in the flour mixture, then coat with the egg mixture. Lift the pieces out of the egg, letting the excess drip off, and coat with the flour mixture again. Place in the hot fat and fry until well browned and the internal temperature reaches 160°F, turning the pieces several times with tongs and keeping the fat between 320° and 360°F. Transfer the pieces to a rack set over a baking sheet lined with paper towels or a brown paper bag, and hold in the warm oven. Repeat the double-dredging procedure with the thighs and drumsticks, frying the pieces until browned and the internal temperature reaches 175°F. Serve with, if desired: (Rémoulade Sauce or warm honey)

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