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Loretta Lynn's Crispy Fried Chicken

recipe at a glance
Rating: 5/5 5 stars
9 reviews
1 comment

ready in: under 30 minutes
serves/makes:   4
  

recipe id: 35696
cook method: stovetop
Loretta Lynn's Crispy Fried Chicken Recipe
photo by: winston patey
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ingredients

3 pounds chicken, cut up

Seasoned Flour

1 1/2 cup flour
1 tablespoon garlic salt
1 1/2 teaspoon black pepper
1 1/2 teaspoon paprika
1/4 teaspoon poultry seasoning

Crispy Batter

2/3 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 beaten egg yolk
3/4 cup water

directions

Seasoned Flour: Combine and set aside.

Crispy Batter: Combine ingredients.

Heat shortening to 365 degrees F.

Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.

added by

marshagomez

nutrition

511 calories, 12 grams fat, 54 grams carbohydrates, 43 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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comments & reviews



number of 5 star votes on this recipe
889%
number of 4 star votes on this recipe
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number of 3 star votes on this recipe
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number of 2 star votes on this recipe
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number of 1 star votes on this recipe
111%
number of unrated comments on this recipe1



Guest at CDKitchen.com




REVIEW: recipe rating
Loved it..may play with the seasons..maybe corn bread or waffle mix instead of this batter..but yum..)extra extra crispy even made hush puppy's out of it.


Guest at CDKitchen.com




REVIEW: recipe rating
This is REAL fried chicken! Excellent recipe! I used this on a whole cut up chicken and just on wings (reduced cooking time for the wings).


Guest at CDKitchen.com




REVIEW: recipe rating
i wanted a crispier, crunchier batter on my chicken and i tried this recipe last night & my family LOVED it! ...i also put a few drops of tabasco in some of the batter, for those of us who like things a little spicier, and it was fantastic!!


Guest at CDKitchen.com




REVIEW: recipe rating
I just want to say I have been cooking for over 35 years and have my own fried chicken recipes, but this one really puts mine to shame. I did fry it in a cast iron dutch oven and it came out perfect. I will be using this recipe for now on. Oh just to one of the posts My breading came out just fine.


Guest at CDKitchen.com




REVIEW: recipe rating
I have used this recipe for years with an electric skillet. Great every time.


Registered Member at CDKitchen.com
Member since:
Jan 18, 2009





REVIEW: recipe rating
Great recipe. I used onion powder instead of the chicken seasoning and I browned the chicken on both sides and finished in the oven. Turned out wonderful. This will be a recipe I use over and over again. Thanks so much for posting.
SaderBee - North Carolina


Guest at CDKitchen.com




REVIEW: recipe rating
Excellent! But...combine and set aside the seasoned flour in a brown paper lunch bag. Combine the crispy batter in a one gallon freezer bag.

Use an electric skillet or some other device to maintain a constant temperature. Heat one quart of canola oil to 360 degrees. No cheating, 360 degrees before adding the chicken.

Dip according to instructions but make sure the chicken is well drained and moist. This can be done by drying the chicken and placing it in the refrigerator for 30 minutes.

Lastly (and this is where I think "Anonymous" went wrong), fry for at least 9 of the 18 minutes before touching, turning, moving or otherwise disturbing the chicken. And NEVER EVER drain on a paper towel. I "drain" on a cooling screen. This allows the oil to "drain" from the chicken resting in a paper towel which has absorbed the oil.

This is the best crispy chicken recipe I've found. Thank you cdkitchen and try it again Anonymous!


Guest at CDKitchen.com

GLushis

COMMENT:
Sorry, Marsha. And thanks to you as well for submitting the recipe...


Registered Member at CDKitchen.com
Member since:
Nov 19, 2008





REVIEW: recipe rating
5 Really good chicken.Don't use poultry seasoning,use onion powder,or seasoning salt instead. Thanks Winston Patey Canada


Guest at CDKitchen.com




REVIEW: recipe rating
the batter pulled away from the bird when cooking. . . I ended up with having to cut meat off of bone and make chicken soup. I did follow directions to the "T"