There’s nothing like putting a platter of freshly fried chicken on the table and watching how quickly it disappears!
I’ve often said that fried chicken should be the country’s national food. Given the choice between a crispy piece of fried chicken, a hamburger, a hot dog, or a slice of apple pie—all similarly qualified contenders—I’ll choose the chicken every time. And, with this fried chicken recipe, you’ll have a hit on your hands every time you bring a platter to the table.
Every savory, crispy bite is packed with flavor, thanks to the garlic powder, paprika, and onion powder. With the perfect amounts of salt and pepper and just a hint of hot sauce, this chicken adds delicious flavor to your meal. Of course, you can increase, decrease, or omit the hot sauce to customize the coating to your liking.
You can also substitute gluten-free all-purpose flour to make a gluten-free version of this recipe. Everything else remains the same. If desired, you can also substitute an equal amount of tapioca or potato starch for the cornstarch.
Tips for making the best fried chicken
If you want to know the number one tip for this recipe, it’s what you’ll read in step three—letting the coated chicken pieces rest for 10 to 15 minutes to help the coating stick better during cooking.
The next tip I want to discuss is the choice of cooking oil. Although I love extra-virgin olive oil, it is not the best choice for frying foods that require high heat. My preferred oil for frying is avocado oil, as it doesn’t impart a strong flavor and is ideal for frying. Some people like to use canola, safflower, or peanut oil, or even lard, and while they produce good results, they are not ingredients I use in my cooking.
Finally, many cooks will tell you that the double-dredge produces the crispiest chicken. If you like a lot of coating on your fried chicken, that is the way to go with this recipe. I recommend making a double batch of the flour mixture and separating it into two bowls or bags—one for before the egg dip and one for after. First, dip your chicken in the flour, shaking off any excess; then dip it in the egg mixture, coating it thoroughly and letting any excess drip off; then perform a final dredge in the other flour mixture, shaking off the excess. Separate flour bowls or bags ensure the first dredging mixture stays dry.
How do I store leftovers?
Allow leftovers from this fried chicken recipe to cool to room temperature, but don’t leave them out for more than 2 hours. Then, refrigerate them in an airtight container for up to 4 days. Chilled fried chicken can also be stored for up to 3 months by placing each piece on a parchment-coated baking sheet in the freezer and freezing it until frozen. Then transfer the frozen chicken to a freezer-safe zip-top bag and seal it tightly, removing as much air as possible. Defrost the frozen chicken overnight in the fridge before reheating.
Although you can reheat it by frying it in oil again, I find that makes it too greasy for my liking. I prefer to reheat it in a 350°F oven until warmed through, then I raise the heat to 400°F for a few minutes to re-crisp the skin. Another way to reheat it is in an air fryer set to 350°F. Spray both sides of the chicken with cooking oil and flip every 3 to 4 minutes until the internal temperature reaches 165°F.
Similar recipes to try
If you like this fried chicken recipe, but want to try making it other ways, check out this gluten-free recipe for Crispy Baked Keto Chicken Drumsticks, crispy Air-Fryer Fried Chicken, and for a totally different taste sensation, Everything Bagel Keto Chicken Strips. I also want to share this Keto Chicken Piccata Recipe, which takes crispy chicken cutlets to a whole new level with a delicious, buttery lemon-caper sauce. It is one of my all-time favorite ways to enjoy chicken cutlets.
Fried Chicken Recipe
Ingredients
- 2 1/3 cups all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 3 large eggs beaten
- 3/4 teaspoon hot sauce
- 8 pieces chicken bone-in, skin-on
- Oil for frying enough to fill a heavy skillet about 1 1/2 inches deep
Instructions
- In a large shallow dish or a zip-top bag, combine the all-purpose flour, cornstarch, salt, garlic powder, paprika, black pepper, and onion powder.
- In another bowl, whisk together the beaten eggs and hot sauce until smooth.
- Dip each chicken piece into the egg wash, then thoroughly coat it in the flour mixture. Place the coated pieces on a tray and let them rest for 10 to 15 minutes. This helps the coating stick and become crispier when fried.
- Heat oil in a heavy skillet over medium-high heat until it shimmers (test by adding a pinch of flour; if it sizzles, the oil is ready). Fry the chicken in batches, avoiding overcrowding the pan.
- Cook each piece until golden brown and the internal temperature reaches 165°F. Drain the chicken on paper towels after frying. If frying in batches, keep the cooked chicken warm in a low oven (around 250°F) on a wire rack.
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