Classic Crispy Pan-Fried Chicken

Brooke Newberry
(Photo: )

Classic Crispy Pan-Fried Chicken

  • 1 whole 3 pound chicken, cut into 8 pieces
  • 1 cups all-purpose flour
  • 1/3 cup fine cornmeal
  • 4 eggs
  • 3/4 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • Vegetable oil for frying

In medium-sized bowl, beat the eggs. In another bowl, combine flour, cornmeal, salt and ground pepper. Dip the chicken in the eggs, then dip in flour mixture. 

Fill a large frying pan just below halfway with oil. Heat oil to 350F.  Make sure it is hot enough and don’t overcrowd the pan with chicken pieces – this will lower the oil’s temperature. Toss a cube of bread into the oil.  If it turns golden in 15 to 30 seconds, then the oil is hot enough. Fry until chicken is brown and crispy.

*White meat will take around 8 to 10 minutes, while dark meat will take a bit longer – about 13 minutes.

Share on Twitter