Description
Ever wondered how to make fried chicken so crispy and juicy it rivals your favorite Southern diner? Millie Pasquinelli’s Fried Chicken is the answer! This classic recipe delivers golden, crunchy chicken with tender, flavorful meat inside.
Ingredients
Scale
This recipe serves 12 and uses pantry staples to create a flavorful, crispy dish. Here’s what you’ll need for the original (1x) recipe:
- For the Coating:
- 3 cups all-purpose flour
- 5 tablespoons seasoned salt
- 3 tablespoons garlic powder
- Salt and pepper, to taste
- 4 large eggs, beaten
- For the Chicken:
- 2 (2 to 3-pound) whole chickens, cut into pieces (about 12 pieces total)
- 1 quart vegetable oil (for frying)
Why These Ingredients Matter
- Flour: Creates the base for a crispy coating that holds up to frying.
- Seasoned Salt and Garlic Powder: Add bold, savory flavor to the crust.
- Salt and Pepper: Enhance the overall taste of the coating.
- Eggs: Help the flour stick to the chicken, creating a thick, crunchy layer.
- Chicken: Whole chickens cut into pieces (breasts, thighs, drumsticks, wings) provide a mix of textures and flavors.
- Vegetable Oil: Perfect for high-heat frying, giving the chicken a golden crust.
Substitutions and Variations
- Flour: Use gluten-free flour for a gluten-free version, or mix in ½ cup cornstarch for extra crunch.
- Seasoned Salt: Make your own with a mix of salt, paprika, and onion powder.
- Garlic Powder: Swap with onion powder or smoked paprika for a different flavor.
- Eggs: Use buttermilk or milk for a Southern-style coating.
- Chicken: Use only drumsticks, thighs, or boneless pieces (adjust cooking time for smaller cuts).
- Oil: Substitute with peanut oil or canola oil for frying; avoid olive oil due to its low smoke point.
- Spice It Up: Add 1 teaspoon cayenne pepper or chili powder to the flour for a spicy kick.
Instructions
Step 1: Prep Your Ingredients
- Cut 2 whole chickens into pieces (breasts, thighs, drumsticks, wings), or buy pre-cut pieces.
- In a shallow bowl or plate, mix 3 cups flour, 5 tablespoons seasoned salt, 3 tablespoons garlic powder, and salt and pepper to taste.
- In another shallow bowl, beat 4 eggs.
- Pat chicken pieces dry with paper towels.
Tip: Dry chicken ensures the coating sticks better.
Step 2: Coat the Chicken
- Flour Coating: Roll or shake each chicken piece in the flour mixture to coat evenly. Place on a platter.
- Egg Dip: Dip each floured piece into the beaten eggs, letting excess drip off.
- Second Flour Coating: Roll the chicken in the flour mixture again for a thick, crunchy coating.
Tip: Press the flour gently onto the chicken to ensure it sticks well.
Step 3: Heat the Oil
- In a deep-fryer or large, deep skillet, heat 1 quart vegetable oil to 375°F (190°C). Use a thermometer to check the temperature.
Tip: If you don’t have a thermometer, drop a small pinch of flour into the oil—if it sizzles immediately, it’s ready.
Step 4: Fry the Chicken
- First Fry: Carefully add chicken pieces to the hot oil in batches (don’t overcrowd). Fry for 5 minutes per side, about 10 minutes total, until golden.
- Lower Heat and Cover: Cover the skillet, reduce heat to medium-low, and cook for 10 minutes to cook the chicken through.
- Crisp Up: Remove the cover, increase heat to medium-high, and fry for 5 more minutes per side to make the chicken crispy.
- Check Doneness: Ensure the chicken is no longer pink inside and juices run clear. An instant-read thermometer inserted near the bone should read 165°F (74°C).
Tip: Fry dark meat (thighs, drumsticks) together and white meat (breasts, wings) together, as they cook at slightly different rates.
Step 5: Drain and Serve
- Remove chicken with tongs or a slotted spoon and drain on paper towels.
- Keep warm in a 200°F oven until ready to serve.