Easy Crispy Fried Chicken

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About: Check out my etsy shop too! etsy.com/shop/scoochmaroo

Seriously the best, easiest, crispiest fried chicken recipe I've ever encountered, this method of pan-frying chicken will not disappoint.  This is my go-to recipe for juicy fried chicken every time I want to impress a crowd, or even just my own belly.

Step 1: Ingredients

  • 1 whole chicken, cut up (or your favorite chicken pieces)
  • 1 sleeve soda crackers - about 30 (saltines, water crackers, not sure what non-American equivalent is called, cream biscuits might work, but butter crackers are too buttery!)
  • 2 tablespoons all-purpose flour
  • 2 tablespoons dry potato flakes (totally optional, but add a nice flavor)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon of your favorite seasoning (I like any mix that includes rosemary for this dish!) 
  • 1 egg
  •  1/4 cup peanut, grapeseed, or vegetable oil (I think peanut oil is my favorite for this so far, but the taste difference is really mild)

Step 2: The Smashing

Smash up your crackers in a pie pan or plastic bag.  Mash em up good until they're like coarse breadcrumbs, or else the cracker bits will fall off the chicken while it's frying!

Mix the bread crumbs with the potato flakes and seasonings.

Step 3: The Dredging

Now is a good time to start heating your oil for frying.  Use a large skillet and medium high heat.  Just don't forget that it's on - we don't want you burning down your kitchen!

Beat the egg in another pie dish or bowl.  Place the flour in a separate bowl.

Now, dredge each piece of chicken in the egg, the flour, and then in the crumbs, making sure each is well coated.

The best trick I can suggest for this is to use one hand for dipping in the egg mixture, and the other hand for dipping in the crumbs.  Otherwise, your hands will quickly resemble pieces of fried chicken themselves.

Step 4: The Frying

Be patient with the frying.  It will take a long time, but the reward is worth the wait.  Get yourself a chair and a book, and remember the long sleeves, so you don't get splattered with hot oil.

Reduce the heat to medium and cook the coated chicken pieces for 15 to 20 minutes, turning often, until every side is golden brown and the juices run clear.


Step 5: The Nom-ing


You can keep the chicken pieces hot in a warm oven if you need to fry them up in batches.  This day I did three chickens (since we were doing demos at Instructables HQ on how to cut them up), and we ate every piece!  My recommendation for doing a super large batch - use multiple fry pans.

Enjoy!

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    31 Discussions

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    pjamestx

    8 years ago on Introduction

    looks very tasty- only have one comment. If you need to keep your chicken warm in the oven for awhile, put a cooling rack on a cookie sheet and put your crisp chicken on it- will keep it all crispy longer.

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    gimpysgirl

    3 years ago

    Hi. Do you find that the flour get mixed in the oil when frying and starts to burn? So if you frying up a good many pieces, are you replacing the oil, washing the pan, or using multiple pans?

    I'm thrilled to find you tutorial and anxious to try it. Only my mom can fry chicken that looks like this so I can't wait to hear back from you.

    Thanks a lot.!

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    scoochmaroogimpysgirl

    Reply 3 years ago

    I haven't had too much trouble with that. Only small pieces seem to fall off, so there is some residue, but not so much that I have to swap oil in between batches. Good luck!

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    AbhiA3

    3 years ago

    Hi, your article is highly instructive. Sure would be helpful for me to review this article, This is the first time for i am trying to make crispy fried chicken using deep fryer, But it’s definitely the best way for make crispy fried chicken, Excellent article! http://www.mybestcookwarereviews.com/

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    sue.dennisjennings

    4 years ago

    This is some of the best chicken i've ever eaten !

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    war king

    4 years ago on Introduction

    THIS IS FRIED CHICKEN!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! :)

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    idk much

    5 years ago

    looks yummy :d

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    92033

    8 years ago on Introduction

    Looks and sounds super-delicious. You must have either too much time on your hands or a camcorder inherently imbedded in your shoulder with all the great input you share so deliciously and kindly. Seems like there should be a CBS-TV 'Scoochmaroo" Show in the making. :-) Great stuff, as always.
    ~ ED

    3 replies
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    scoochmaroo92033

    Reply 8 years ago on Introduction

    Ah! I think you're right. I definitely need a TV show. I wish I'd been nicknamed with something slightly more catchy than scoochmaroo. Although, to be fair, that is a derivation of the original nickname, Ms. Scoochie Maroo

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    bbgbpscoochmaroo

    Reply 6 years ago on Introduction

    Amazing! I've been calling my daughter Scoochie Maroo since she was born and I have no idea where I got it. Do you know the derivation of your nickname?

    I hope the cooking talent comes with the name! :)

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    92033scoochmaroo

    Reply 8 years ago on Introduction

    Don't "be fair" :-)...You can always change your ID..or use an alternative one referring back to scoochybaby. .lol. You have a great God-given talent and needs to be shared to a larger...worldwide audience. I'm sure , if you send a query to your local cable TV station they have programming for folks that want to broadcast their talents. Also, your local PBS Station. They are ALWAYS looking for new shows to produce. Think about it seriously. "Whatever The Mind Can Conceive And Believe, The Mind Can Achieve". If you can THINK it...you can Do it. Good luck on all future endeavors. Take care.
    ~ ED

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    toot123456

    6 years ago on Introduction

    This was the easiest receipe I've used to fry chicken. Right now I am frying two pans and it is smelling soooooooooo good. Looks crispy and the coating stayed on the chicken while frying.
    Can't wait to taste it!

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    TheCritic

    7 years ago on Introduction

    I feel a heart attack coming but it looks so worth it.
    Thanks, I am definitely gonna make this.
    Now this sounds great and I have been craving some really good old fashioned crispy fried Chicken.
    Thanks. Gonna try this soon.


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    noltus

    7 years ago on Introduction

    "1 sleeve soda crackers - about 30 (saltines, water crackers, not sure what non-American equivalent is called, cream biscuits might work, but butter crackers are too buttery!)"

    Its called "TUC"

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    hammer39

    7 years ago on Step 5

    When I make large batches I crisp them in the pan then bake them in the oven at 350 deg. until internal temp. is 170. I use bread crumbs for my chicken but I will try this next time.

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    thegreat58

    8 years ago on Step 5

    I have complete faith in ya Scooch, I'll try it.

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    owenaero

    8 years ago on Introduction

    was very good thank you only thing i did different was i used a deep fryer

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    ly333

    8 years ago on Introduction

    This looks awesome. Im going to try this.
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