Loretta Lynn's Crispy Fried Chicken
recipe at a glance
4 stars - 9 reviews
ready in: under 30 minutes
serves/makes: 4recipe id: 35696cook method: stovetop
3 pounds chicken, cut up
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
2/3 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 beaten egg yolk
3/4 cup water
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.
511 calories, 12 grams fat, 54 grams carbohydrates, 43 grams protein per serving
ratings & reviews
|Nov 1, 2013 fry baby
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).
Feb 12, 2013 stormytexxxas
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!!
Dec 8, 2011 Chris030763
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.
May 2, 2011 Guest Foodie
I have used this recipe for years with an electric skillet. Great every time.
Jan 19, 2009 SaderBeeMember since: January 18, 2009
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
Dec 14, 2008 GLushis
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!
Dec 14, 2008 GLushis
Sorry, Marsha. And thanks to you as well for submitting the recipe...
Nov 20, 2008 winstonpateyMember since: November 19, 2008
5 Really good chicken.Don't use poultry seasoning,use onion powder,or seasoning salt instead. Thanks Winston Patey Canada
Dec 5, 2007 Guest Foodie
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"