Crispy Fried Chicken

I love this fried chicken recipe. The chicken is so crispy and crunchy and  I use only a few spices so as not to take away from the chicken flavor.

I used chicken wings because I just love the smaller parts of a chicken and they cook faster.

I mixed together the flour and baking powder and transferred to a Ziploc bag and set aside. Now, if you’re using self rising flour you don’t need to mix it with the baking powder. I find that this helps make the chicken crispy. I mixed the spices together and  seasoned the chicken generously with the dry rub.

Make sure you leave at least half of the dry rub to add to the flour. Now if you don’t like spicy you can use the plain ol’ chilli powder OR you could add more if you like. Next, I mixed together the eggs, hot sauce and water to make the egg wash and set this aside.

After seasoning the chicken, I transferred it all to the flour, sealed the plastic bag and shook it for about a minute. I removed all the pieces and set them aside. Now from there each chicken piece goes into the egg wash. Make sure to shake off any excess liquid, then transfer back into the flour. I repeated the process of coating the chicken in the flour for about a minute again. Shake off any excess flour and set aside. This double coat of flour also makes for some really crispy and crunchy chicken.

At this time the vegetable oil should be hot enough ie 300-325 degrees F. Make sure it’s not too hot or the chicken will burn on the outside without having cooked through on the inside. Fry the chicken pieces for about 10 minutes. Bigger chicken pieces will need a lot more time, say 14 minutes.

Enjoy!!

Print Recipe

Crispy Fried Chicken Yum

Prep Time

15 minutes

Cook Time

10-20 minutes

Servings

Ingredients

• 10 Chicken pieces
• 2 cups all-purpose flour
• 1 tsp. baking powder
• 1 ziploc bag / a big brown paper bag
• Oil for deep frying

For the egg wash

• 2 large eggs
• ½ cup hot sauce
• 2 tbsp. water

For the dry rub

• 2 tsp. salt
• 1½ tsp. black pepper
• 1 tbsp. paprika
• 1 tsp. hot chilli powder
• 2 tsp. garlic powder
• 1 tsp. dried basil

Prep Time 15 minutes Cook Time 10-20 minutes Servings Ingredients 10 Chicken pieces 2 cups all-purpose flour 1 tsp. baking powder 1 ziploc bag / a big brown paper bag Oil for deep frying For the egg wash 2 large eggs ½ cup hot sauce 2 tbsp. water For the dry rub 2 tsp. salt 1½ tsp. black pepper 1 tbsp. paprika 1 tsp. hot chilli powder 2 tsp. garlic powder 1 tsp. dried basil

Instructions

1. Prepare chicken pieces and set aside.
2. Mix the spices and seasonings for the dry rub and set aside. Mix together the flour and baking powder and put this in the Ziploc/paper bag. Set aside.
3. Prepare the egg wash making sure to beat the eggs well. Set aside. At this point you can start heating up the oil for deep frying.
4. Season the chicken well with at least half of the dry rub. Add the remaining dry rub to the flour.
5. Add all the chicken pieces to the flour mixture, seal the bag and shake it to coat the chicken. Remove the chicken and shake off any excess flour. Now dip the chicken pieces one by one in the egg mixture making sure the chicken is coated well. Shake off any excess liquid. Now from the egg mixture, the chicken pieces go back to the flour mixture. When all chicken pieces have been transferred to the flour in the plastic/paper bag, seal and shake well, for up to one minute.
6. Remove the chicken from the bag. Shake of any excess flour and set aside.
7. Make sure the oil is hot enough, between 300 and 325 degrees F. Not too hot though or the chicken will burn.
8. Now drop your chicken pieces in the hot oil. Do not crowd them, maybe 3-4 pieces at a time depending on the size of your pot.
9. Make sure the chicken is completely covered in the oil. Fry for 12-14 minutes if you are using big chicken pieces. Since I’m using smaller chicken pieces, I fried them for 10 minutes.
10. When the chicken is done, remove and put it on a paper towel to drain excess oil.
11. Continue to fry until all chicken pieces are done.

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