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Extra Crispy Fried Chicken

(32 Votes)
Updated February 12, 2018
Extra Crispy Fried Chicken
20 Min

Nothing says Sunday dinner like the savory flavors of extra crispy fried chicken. This is the perfect recipe for a sit-down meal with the family, or to take on a picnic under the warm summer sky. Bring it to the next potluck and everyone will be lickin' their fingers to get that last bit of oh-so-good flavor. No one will believe just how easy our Extra Crispy Fried Chicken recipe is to make, and the great thing is, you don't have to tell them!

What You'll Need:
  • 1/2 cup milk
  • 1 egg
  • 1 (3- to 3-1/2-pound) chicken, cut into 8 pieces
  • 1 cup all-purpose flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 3 cups vegetable oil
What To Do:
  1. In a large bowl, combine milk and egg; mix well. Add chicken, coating completely. If the chicken breasts are huge, feel free to cut them in half. This way everything will cook evenly.
  2. In another large bowl, combine flour, salt, and pepper; mix well. Remove chicken from milk mixture then place in flour mixture, coating completely.
  3. In a large deep skillet or soup pot over medium heat, heat oil until hot but not smoking (about 350 degrees F). Make sure the oil does not fill the pot more than 1/3 full. We recommend using a kitchen thermometer so the oil stays at the proper temperature.
  4. Carefully place chicken in oil and cook 20 to 22 minutes, or until coating is brown and chicken is no longer pink inside, turning once halfway through cooking. (See Note) Drain on a wire rack over a baking sheet. Serve immediately.
Before You Start Cooking!

Nutritional InformationShow More

Servings Per Recipe: 4

  • Amount Per Serving % Daily Value *
  • Calories 1,225
  • Calories from Fat 838
  • Total Fat 93g 143 %
  • Saturated Fat 14g 68 %
  • Trans Fat 0.3g 0 %
  • Protein 73g 146 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 250mg 83 %
  • Sodium 4,620mg 192 %
  • Total Carbohydrates 26g 9 %
  • Dietary Fiber 1.0g 4 %
  • Sugars 1.7g 0 %

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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I can't remember the last time I made fried chicken. WAAAAAAAAAAAAAAAAAAA!!!!

Can this be air fried, and if so, how many minutes would you use?

This is a great, easy fried chicken recipe! So good!

I had been looking for a new fried chicken recipe. After I tried this one, I am done searching! This one is not only easy, but it's delicious!

Who doesn't love a fried chicken recipe? This one looks easy and good, just like mom used to make!

I have quite a few chicken batter/coating recipes and this is one of our favorites.

Tried this recipe? What did you think?

Its simply sprb ...

hey just wanna know is there anything else which would make this crispy chicken even more tastier.

I cannot have white flour for health reasons -- will this work as well with whole wheat flour?

Yes, you can substitute wheat flour for white flour in this recipe. Enjoy!

The best -- one of my mom's best recipes.

This Is fantastic

My hubby and I loved it! Thank you! Saving this recipe that's for sure. =)

Luved it! It was so delicious! Absolutely amazing! Best I have ever tasted!

Excellent!! Will make again!! We love spices so I added 1/2 tsp of each: Garlic Powder, Paprika, Basil, Lowery's Seasoned Salt, Weber's "Chicken" spice to the flour mixture.

Great old time recipe.Is our favorite for fried chicken.

Great basic recipe that can be used with any marinated/brined chicken of your choice. Since I use a brine, I cut the salt back a bit in the flour. Crispy and tasty. All that it needs to be.

Why don't you try using corn meal and flour It's the best southern fried chicken ever!!!

We don't like the cornmeal it is gritty and hold mores grease Yes I know it is a southern thang like it much better if soak chicken in buttermilk or milk for a couple of house then salt pepper & roil in plain white flour Mmmmmmmmmmm good

I use a 9 in. iron skillet with about a cup of oil or crisco. Salt and pepper chicken and put some paprika in a bag with flour shake well. Add chicken to hot oil not smoking. You might not be able to get all the chicken in the pan but that's ok just put the white meat on top and then as chicken is removed from pan put the extra pieces in the oil Cover and cook on low for about 30 min checking for browning turn chicken and cover cook for about another 30 min checking for browning. Might have to turn and cook a little longer to get crispness .

If you follow the recipe and put some corn starch in with the flour it will make the flour stick better. But to cover a pan while frying makes the food SOFT not crispy. Put in half the chicken and cook it. Wait for the temperature to come back up and then cook the rest. This way the sides of the chicken don't touch and cooks evenly.

i think they're talking about a cast iron skillet , not a cooker.

I worked in the deli at Kroger years ago and we had a "chicken wash" that we soaked the chicken in for at least 2 hrs. I have come up with my own version which is 2 cups of milk, 1 egg, 1 tbsp salt, 1 tspn garlic, 1 tspn sage, 1 tspn oregano, 1 tspn onion powder. Mix these ingredients and soak chicken for 2 hrs. Then add same spices dividing spices in half to your flour mix to coat chicken before frying. And here is the kicker, fry chicken in 3 cups of lard in a seasoned cast-iron skillet on medium heat about 12 mins on each side, or until chicken is brown and crispy. The lard will not smoke like vegetable oils and the iron skillet heats evenly for great frying success. I don't make this but about twice a yr because of the lard, but this is my husbands favorite and he asks for it all the time.

is there something i can substitute for the milk if i am lactose intolerant?


I use non-dairy creamer. Mix 1/3 cup powder creamer, 1/3 cup hot water, stir well, mix 1/3 cup cold water. I use this in place of milk for everything including cereal.

Use lactaid or take the lactaid pills. Thats what I do and never worry about lactose.


I use lactose free milk and it is great! I cook a lot with it and no problem.

I have a pressure cooker that will fry or broster chicken like KFC.. There are only one or two Pressure cookers that can Fry. All the others can not. I usually cook 4 pieces, Breat, wing, Thigh and leg.. I cook it for about 5 minutes and then put the cover on to put it under pressure and cook it for another 5 minutes, depending on the weight of the chicken parts. It always comes out great. I use the KFC recipe that I got from a copycat type recipe..The chicken is always tender, juicy and taste just as good as KFC It is also called Broasted Chicken...

i've had that type of meal and it was the bomb!

Please don't try frying in just any pressure cooker it will explode. It has to be specifically for frying using oil not water.


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