Recipe

Killer Crispy Fried Chicken Recipe

Add Step-by-Step Photos	Thegoldminer / All my dishes 1 year, 6 months ago Crispy fried chicken without heavy batter. Fabulous with my crunchy baked mashed potatoes. Great even cold. I cooked some for a friends daughter, the mother who didn't eat fried chicken, ate the whole chicken. Had to go back and cook more. Guess it was good!... More Prep:20m Cook:60m Servings:4	Thegoldmine
	makeskitchensmellgood

Parts Laid Out

Skin Side Down First

Skin Side Down Seaso

Skin Side UP Seasone

Temperature Setting

First Pan Load

Good Bubbling Oil

All About Cooked

New and Cooked

First Batch

Close UP

A finished PIle

Perfectly Cooked Giz

More Cooked Parts

Crispy Backbone

Add Photos

Does this look good? Yeah! / Nope

Fans

gingerlea

possumquee

chilicat

jett2whit

lunasea

donman

cadavis

cmon68

redkitchen

lacrenshaw

shirleyoma

Ingredients

1 chicken (duh) . 2 chickens are better than one. Humm?

Lawrys Seasoned Salt

Granulated garlic (powder ok)

Granulated onion (powder ok)

Celery powder

Pepper

Flour

Canola oil

Directions

Cut up the chicken. Good place to start.

Let drain but do not dry. The moisture helps hold the seasonings to each piece.

Lay skin side down on flat surface.

I place heavy duty aluminum foil on the counter for food safety.

Season with Lawrys first. Just a slight red color, too much, its too salty.

Sprinkle other seasonings. I sprinkle from about 6-8 inches above so the seasonings disperse evenly.

Turn chicken over skin side up, season again.

Large skillet with about 1/4 to 3/8" oil. Cook at med-high on electric stove).

I use a paper grocery bag with 2-3 cups of bleached white flour.

First drop in all the hearts if you have extra (later in recipe why there is more than one) in the bag. Shake the bag and put hearts in the pan.

Drop in a couple of pieces, shake, make sure they are coated.

Shake excess flour off each piece, place in pan. Do this until the pan is full but not crowded. Cover with lid. Yes cooking with a lid produces crispy chicken.

I cooked the chicken today. I am cooking on an electric oven, 1 notch below high. I took a lot of pics of the cooking sequence and the position of the knob. I averaged 10-12 minutes per pan. I turned each piece about 8 times so the pieces would not burn. Cooked until golden. Don't over cook. I kept the temp at med-high. I like nice bubbling around each piece so they don't soak up oil. This chicken is not greasy, just yummy and sooooooooo good.

Have a plate or whatever with a paper towel to place cooked chicken on.

All the parts don't cook at the same rate or length of time. You just have to look and you can tell if the piece is cooked. Again, watching the watch, average time 10-12 minuets, turned about every two minutes. The leg took an extra 5 minutes or so (tuning about ever minute after 10 minutes), getting it cooked to bone takes longer. That is why I like removing the thing bone and taking each breast half off the bone.

Because each piece cooks at its own pace, you will find yourself taking some out and putting new pieces in. This allows the oil to keep its temp.

To cook wings easier, cut into 3 pieces

To cook breasts, cut full breast in half, remove from bone. Breast will cook faster and even without the bone. I like crunching crispy fried chicken bones, so I season and cook the breast bones. Crunchy good stuff.

Again, thighs cook better if you remove the bone. Otherwise you can overcook the thigh to get it cooked to the bone. Remove bone, season both the bone (cook the bone, crunchy stuff) and thigh, flour, cut in half. It cuts very easy with the flour coating. Hold thigh firmly and you will get skin on each half. Skin keeps chicken moist when cooking. If you don't like the skin or think you will die eating it, remove it after cooking. Done right, its the best chip you can crunch on.

If you or someone likes the gizzards, the secret to tender gizzards is only cooking about 4 minutes! 2 minutes per side (maximum is 2 minutes) turning each 4 times (every minute). I know it seems like a short cooking time but they will be cooked and tender.

The other secret to cooking gizzards is cooking them with other parts of the chicken. I will drop 3-4 in around other parts, turning them ever minute, taking them out when done and replacing with new gizy's while the other parts keep cooking. If you try and just cook a pack of gizzards at one time, they make the oil foam up.

Livers cook fast about 2 minutes longer than a gizzard. I season and flour all the hearts (you get them in a pack of gizzards usually) and put them in first with the heavy pieces- half breasts, legs, thighs, wing parts. I let the hearts cook almost to end. Its the only way I can eat them. Severely crunchy. I always cook the heavy (thickest) parts first.

I cut up a chicken in about 3 minutes using my Wusthof 6" sandwich knife.

Actually I use the sandwich knife for about 80% of my cutting, meat, or chicken, tomatoes, very thin lettuce for tacos, etc.

I use the AccuSharp Knife and Tool Sharpener to keep my knives razor sharp. The one with the blue handle.

When cut up, you should have 2 wings, 2 legs, 2 thighs, 1 full breast, 1 full back. I crack the back in the middle, cut and separate tail section from rib section. Place the rib cage section skin up and press down and break the ribs so the piece lays flat when cooking. Ribs are good crunching!

I cut the tail end section down the middle so I have two long pieces, easier to fit in the pan. If you don't cut the tail section length wise, place it skin side up and press down hard to break the bone so it lays flat.

Seems like a lot of words for what is just second nature when I make fried chicken.

For those who like fried chicken skin, this is sinful.

Hope this reads OK. Enjoy.

I cooked again today 6-1-07. Cooking time was 45 minutes. I had defrosted what turned out to be a half of a chicken I cut up earlier. I also defrosted a bag of them tasty gizzards. The finished platter of chicken looks so good. The Colonel never had a chance. The pic sequence is not bad and tells a lot.

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Comments

msbooch75 1 year, 6 months ago said:
I like the recipe as well as the ideas for cutting up the pieces. Thanks

softgrey 1 year, 6 months ago said:
Thanks for the very detailed explanation and tips on cutting and cooking...

most helpful...
this is why it's better to read a recipe here than on a professional site where they don't explain the how's and why's...

please post more...

:-)

thegoldminer 1 year, 6 months ago said:
Yes that is real gold panned from the American River near Auburn CA. About 40 minute drive from Sacramento. By noon, gold in the bag, sitting against a big rock, good lunch, river flowing by, birds skimming the water, a lizard scampers by. Doesn't get much better for a Saturday. Chick pics later.

dariana 1 year, 6 months ago said:
Yummmmmm.

zena824 1 year, 6 months ago said:
This sounds good..... I like your style of cooking..

linebb956 1 year, 6 months ago said:
Have to try this soon, like this week. I love fried chicken and I like that you said a light breading.. can you make lots and freeze to re heat in oven later? I'm making dishes to freeze so when I go in for hip sugery all the cooking is done for Hubby.. Please let me know.

pintobean 1 year, 5 months ago said:
Hey Gold mine,
Are you sure its a 1/2 inch oil in pan or should it be 5/8 inch.

Bean

cslocklear 1 year, 5 months ago said:
Great pan fried chicken...AB on the food network does it almost the same way....great every time

thegoldminer 1 year, 5 months ago said:
I learned to make this from my mom when I was 10. I used to cook thighs a long time or you get red meat, blood, by the bone. If you cut the meat from the bone and cut the thigh in half, you will not have to cook it so long which "could" over cook the chicken. My way, it cooks even, isn't over cooked and it really tastes better. Better because you will season more area of the thigh meat. I even season the bone and cook it. I am not overly careful trying to get ever spec of meat off. When the bone is cooked it is very tasty and crunchy. Try and deboning the breast and cutting it length wise. Again it cooks even and really comes out juicy. As I indicated I love chewing on the fried bones and the breast bone seasoned and fried is just crunching fun. When I fly, I cook about 6 thighs deboned and cut in half. Great munching on the plane instead of the junk they serve. Being cut in half is easy to pull from a zip lock bag. Hope all enjoy crispy, not greasy killer fried chicken. JJ

sweetwords 1 year, 4 months ago said:
Love all the detail in this. Hope to try it when I have a morning off - big dinner time!

shandy 1 year, 3 months ago said:
Alright JJ. . .if you have the lid on while frying the chicken, how did you get it so crispy brown? I made your chicken and could not get it this color on Med. High temp for 10 to 12 minutes. The chicken was done and I enjoyed the idea of draining the chicken, then adding the seasonings directly to the chicken but I also like crunchy skin. Tell me what I did wrong? By the way, I only cook all chicken legs or all thighs. About six pounds worth.

rosemaryblue 1 year, 2 months ago said:
Oh, how I want to show this to my friends and family! They always tease me because I go to great lengths to describe every aspect of every cooking experience. When you are passionate for cooking, that's just the way it is! This is exactly the way I fry chicken. I "tend to it" like a mother tends to her baby. That's why it is sooooo good and people stand in line to get it!

quepidoll 1 year, 2 months ago said:
Beiing from the south I love fried chicken and this looks so good..I WILL try it!!!

thegoldminer 1 year, 2 months ago said:
I would try it as soon as possible, now you have made me want to cook it! The kitchen smells so good when it is cooking, now I am really hungry, all your fault! Best as always, JJ.

mystic_river1 1 year, 1 month ago said:
What is the answer to Shandi's question please.

thegoldminer 1 year, 1 month ago said:
She most likely didn't have the temp high enough for her stove. I have made it this way for 30 years and it always turns out the same. Do you try to cook any of the recipes you ask about?

leslierose_64 1 year ago said:
I looove fried chicken so i'll surely try this.

possumqueen 11 months, 1 week ago said:
Lovin the detail and the pics! I love fried chicken - your seasonings are real close to my *secret* recipe (*wink*wink*).

I never fried chicken with the lid on - I use cast iron and they have the self basting nodules on the under side of the lid - but I guess the trick is in the turning of the chicken so often - doesn't have a chance to get soggy. Will have to give it another shot.

Thanks for pointing this recipe out to me!

cmon68 10 months, 4 weeks ago said:
This looks awesome. I really really stink at making fried chicken! Always charcoal on the outside, raw on the inside. I love the pictures and I am going to try that this week. Another oil experiment where my husband will put the fire extinguisher on the counter!

shirleyoma 10 months, 3 weeks ago said:
Love it, says it all.. great job!!

gingerlea 10 months, 3 weeks ago said:
I always continually turn my chicken. Always hated that heavy batter when you have to hunt for the chicken.

cmon68 9 months, 3 weeks ago said:
I can make delicious fried chicken!! Woo Hoo!!! Thankyou:))) First time it didnt end up in the trash. Came out perfect. my Husband and I fought over the last piece. Defrosting a bunch more legs right now in microwave!

cabincrazyone 9 months, 1 week ago said:
This sounds great!! I'll have to buy more printer paper so I can finish the print-out. lol

cadavis 9 months ago said:
Can Not ever have to many chicken recipes, especially when they are this good!!

laurakaay 7 months, 2 weeks ago said:
I so have to stop looking at your recipes...everything is making me hungry and I want to go cook and eat it all at once! lol This looks great, I'll try it next time I make fried chicken. Looks like you are an amazing cook, thanks for sharing so much!

lunasea 7 months, 2 weeks ago said:
Good heavens - I wish I had a couple of pieces of this right now, JJ m'dear. You are making me sooo hungry. And I haven't had fried chicken in ages....
Thanks,
~Vickie

kingtubby 7 months, 1 week ago said:
I heard that onion powder burns and you should only add it after the chicken has been cooked?

thegoldminer 7 months, 1 week ago said:
Well you heard wrong, sorry about that. JJ

jett2whit 6 months, 3 weeks ago said:
Yoo hoo! this one is sounding really really good...I haven't had fried chicken in months!!!

redkitchen 6 months, 1 week ago said:
You really know the way to a Southeners heart! Excellent recipe. I'm still looking for the reason there may be more than 1 heart.....hmmmm?

toleliz 6 months, 1 week ago said:
JJ you are a gifted teacher-such detail in both the photos and written instructions.

thegoldminer 6 months, 1 week ago said:
Those are nice comments, thank you very much. JJ

taylorsue82 5 months, 3 weeks ago said:
Sounds fantastic.

chilicat 5 months, 2 weeks ago said:
I have to try it! It seems so crispy.
And thanks for the step-by-step photos.

mintymommybee 4 months, 1 week ago said:
This is kind of like the method I just hatched up one noon in the kitchen for making my kids some chicken nuggets to eat. I never have really known just what I'm doing though and they always come out different - sometimes good sometimes not so - SO, thank you for taking the time to post this! Now they should be good everytime (clean plate club lunch success:)

britnik 2 months, 4 weeks ago said:
Mmmm

nakedchef 2 months ago said:
Wow, a great recipe
saving it for future use, thanks
the step by step picture is great :0

lacrenshaw 2 weeks, 4 days ago said:
Jj... you got my 5 for this fried chicken. As to the covered/uncovered question? Covered on the first pass and then uncovered the rest of the way. Thanks!
Lorraine

lexluv101 3 days, 19 hours ago said:
I love that you take so much time out with the pictures. When I try fried chicken again, this needs to be the recipe I go for.

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