Fry chicken with flour? That’s right, we’re covering this technique in this entry. After going through all the recipes and techniques, I’m confident that you’ll know how to fry chicken using flour with expertise.
Fry chicken with flour. Not deep fry, just shallow fry to seal the moisture in and give a crispy texture.
Easy Fried Chicken
Shaking bone-in, skin-on chicken pieces one at at time in a paper bag with the flour and seasoning evenly coats each piece without making a mess (a plastic bag will work well, too). For best results, keep a careful eye on the temperature of the oil while frying so the chicken cooks evenly and gets crispy, without soaking up excess oil
- 1 1/2 cups all-purpose flour (about 6 3/8 ounces)
- 1/4 cup coarsely ground black pepper
- 3 tablespoons kosher salt, plus more to taste
- 6 pounds bone-in, skin-on chicken pieces (any combination of drumsticks, thighs, wings, and breasts) (any breasts larger than 9 ounces cut in half)
- 5 cups vegetable oil
- Step 1Combine flour, pepper, and salt in a brown paper lunch bag; close bag, and shake vigorously until pepper and salt are evenly distributed. Working with 1 piece at a time, add chicken to flour mixture; close bag, and shake to coat chicken. Place coated chicken on a baking sheet.
- Step 2Heat oil in a Dutch oven over medium to 350°F. (Oil should remain at 350°F for frying, so adjust heat from medium to medium-high as needed to maintain temperature.)
- Step 3Working in 3 or 4 batches, add chicken to hot oil, being sure not to overcrowd Dutch oven. Fry chicken, turning often to ensure even cooking, until skin is crispy and browned and a thermometer inserted in thickest portion of meat registers 165°F, 10 to 15 minutes for drumsticks, thighs, and wings and 15 to 20 minutes for breasts (depending on size of pieces).
- Step 4Transfer cooked chicken to a bowl or baking sheet lined with paper towels; sprinkle with salt to taste.
Crispy Fried Chicken
I experimented with lots of recipes over the years to find the best crispy fried chicken. This is it! It’s bits and pieces of hints I have heard over the years. It’s more a matter of preparation and cooking method!
Crispy Fried Chicken
Read the full recipe after the video.
1 hr 20 mins
This is the only crispy fried chicken recipe you’ll ever need. Why? It combines all the tried-and-true tricks to ensure the juiciest, most flavorful, crispiest chicken every time.
What Makes This Fried Chicken So Crispy?
There are a few reasons this crispy fried chicken works so well:
· Allowing the buttermilk-flour mixture to come to a paste-like consistency is key to a crispiness on the outside and juiciness on the inside.
· Most fried chicken is cooked at a high temperature throughout the frying process. This one, however, only starts at a very high heat — after browning, the heat is reduced for about 30 minutes. You’ll turn up the temperature again at the end, locking in that crispy texture.
· Paprika adds smoky flavor and has a low smoke point, which helps with browning the chicken.
Crispy Fried Chicken Ingredients
Here’s what you’ll need to make the best, crispiest fried chicken of your life:
Cut a four-pound whole chicken into pieces or purchase four pounds of breasts, drumsticks, wings, legs, and/or thighs at the grocery store.
Acidic buttermilk tenderizes the chicken without making it too tough. Also, it helps the flour mixture stick to the chicken.
All-purpose flour gives the buttermilk and seasonings something to stick to, while ensuring a wonderfully crispy crust.
This crispy fried chicken recipe calls for paprika (which helps with browning), salt, and pepper. You can add more spices and seasonings to taste.
Vegetable oil is perfect for frying chicken because it has a high smoke point.
How to Make Crispy Fried Chicken
You’ll find the step-by-step recipe below, but here’s a brief overview of what you can expect when you make this crispy fried chicken:
Make the Breading
Combine the flour, paprika, salt, and pepper in a zip-top bag. Seal the bag and shake until well-combined.
Dredge the Chicken
Pour buttermilk into a shallow bowl, then dip the chicken (on both sides) until it’s completely soaked in buttermilk. Place the soaked chicken in the bag with flour mixture, seal, and shake well to coat. Transfer the coated chicken to a baking sheet, and cover. Allow the flour coating to become a paste-like consistency.
Fry the Chicken
Pour the oil in a skillet and bring it to high heat. Brown the chicken on both sides, then reduce the heat, cover the skillet, and cook for about 30 minutes. Remove the cover, return the heat to high, and fry until extra crispy. Drain the chicken on paper towels.
What to Serve With Fried Chicken
How to Store Fried Chicken
Let the fried chicken cool before storage to prevent bacteria growth. Place it in a shallow airtight container or wrap it tightly in aluminum foil, then refrigerate for up to four days. Reheat in the microwave or in the oven.
Fried Chicken With Egg And Flour
This pan fried chicken with egg and flour is so quick and easy to make with just 3 main ingredients. They are ready to serve in less than 20 minutes and the crispy coating is as good as any restaurant!
This fried chicken is so wonderfully tender and juicy and it takes just minutes to make.
The egg and flour coating is perfectly light and crispy and turns a beautiful golden brown when pan fried. It’s such an easy way to elevate your chicken for an family weeknight meal.
Because this fried chicken is pan fried rather than deep fried, you need a lot less oil to achieve that delicious crispy coating. High in protein, it’s a great recipe that can be served alongside your favorite potato and veggie sides for a well balanced meal.
Ingredients To Make This Fried Chicken Recipe
There’s no fancy ingredients you need to make this delicious coated chicken, I bet you have most of them already!
- Chicken Breasts
- Salt and Pepper
How To Make Fried Chicken With Egg And Flour
This tasty chicken requires very little prep and it has a quick cooking time too. This is a great recipe to have in your cooking arsenal!
Pound your chicken breasts if they are thick, with a meat mallet or rolling pin. Dip each piece of chicken into egg and flour and then add to hot oil in a non-stick frying pan. Cook on both sides until golden brown.
So simple and yet so delicious and satisfying!
What’s the best chicken to use?
I used skinless and boneless chicken breasts for this recipe. The chicken breasts need to be no more than 1 inch in thickness so that they cook through quickly. You can either pound them flat with a meat mallet tool or cut them in half with a sharp knife if they are too thick.
How do you know when the chicken is cooked?
Because the chicken breasts are thin, they will only require around 4 minutes of cooking on each sides. If you have an instant read thermometer, it should register at 165F. Alternatively, you can slice the chicken in half and visually check that there is no pink. The chicken should be cooked through once the egg and flour coating is golden brown.
Don’t have your heat too high to cook this pan fried chicken
The oil should be hot when you add the chicken to it, so it starts to cook straight away. The oil should be heated on a medium high heat. If the pan is too hot, the egg and flour will brown too quickly and the chicken won’t be cooked all the way through.
How to dredge chicken
Dip each chicken breast in egg on both sides, then dip in flour on both sides, pressing into the flour so it sticks to the chicken. To keep the egg and flour from clumping on your fingers, try to keep one hand wet and one dry when coating the chicken.
What To Serve With Fried Chicken With Egg And Flour
This chicken is super versatile and it is easy to pair with so many potato, veggie and salad sides. Try it with:
- Rainbow Oven Roasted Veggies – Feast your eyes and your stomach on these amazing rainbow roasted vegetables! So colorful, easy to make, healthy and delicious!
- Air Fried Green Beans – This recipe is a fantastic side dish paired with a lean piece of protein for a delicious dinner meal!
- Baked Potatoes – These air fryer baked potatoes are amazing! Perfectly crispy skin and fluffy inside, you are going to love making baked potatoes in the air fryer!
- Quick Potato Salad Recipe – This Instant Pot potato salad recipe is truly life-changing! Potato salad will be ready in less than 30 minutes, and this includes cutting the potatoes!
- Tomato and Avocado Salad with Corn – This corn tomato avocado salad is so refreshing! And here’s your excuse to eat yet another avocado!
Can you make fried chicken ahead of time?
This chicken is best served as soon as it is cooked so that egg and flour coating is nice and crispy. If you have leftovers, keep them in an airtight container in the fridge for up to 3 days. You can reheat the chicken in the oven until it is warmed all the way through. Reheating it in an air fryer at 400F for 3 or 4 minutes will help to get the coating nice and crispy again.
You can also slice the cold chicken and use it as an addition to salads.
What’s the best oil for frying chicken?
Use an oil with a high smoking point for this recipe, and one with a neutral flavor. Sunflower, canola and avocado oils all work well.
Let your chicken come to room temperature before frying
Half an hour before you want to make this recipe, take your chicken out of the fridge to allow it to warm to room temperature. If you put cold chicken straight into the pan it may not cook all the way through by the time the egg and flour has browned. It also helps the chicken to stay nice and juicy.