Crispy Fried Chicken
Crispy Fried Chicken
Ingredients
For the Chicken
- 2 boneless chicken breasts, large
For the Dry Dredge
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup Parmesan cheese
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For the Wet Dredge
- 2 eggs
- 1/4 cup hot sauce
- 1/2 cup milk
For Frying
- 4 cups vegetable oil, as needed for frying
Instructions
- 1
Prepare the chicken: Slice the 2 large boneless chicken breasts horizontally to create thinner cutlets. Then, pound the chicken breasts flat using a meat mallet until they are about 1/2-inch thick.
⏱️ 5 min
- 2
Prepare the dry dredge: In a large bowl, combine the all-purpose flour, cornstarch, Parmesan cheese, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix these ingredients thoroughly until well combined.
⏱️ 5 min
- 3
Prepare the wet dredge: In a separate, medium-sized bowl, whisk together the eggs, hot sauce, and milk until well combined.
⏱️ 3 min
- 4
Dredge the chicken: Take each chicken cutlet and first dip it into the wet dredge, ensuring it is fully coated. Next, transfer the wet chicken to the dry dredge, pressing firmly to ensure the coating adheres completely. Shake off any excess flour. For an extra crispy texture, repeat this process by dipping the chicken back into the wet dredge and then again into the dry dredge for a double coating. Set the dredged chicken aside on a plate.
⏱️ 12 min
- 5
Fry the chicken: Heat about 3-4 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Carefully place 2-3 breaded chicken cutlets into the hot oil, making sure not to overcrowd the pot. Fry for 5-7 minutes, flipping the chicken once during cooking, until it is golden brown and crispy and cooked through (internal temperature of 165°F).
⏱️ 20 min•🌡️ 350
- 6
Rest and serve: Remove the fried chicken from the oil using tongs and place it on a wire rack set over a baking sheet to rest for 5 minutes. This allows any excess oil to drain and helps maintain crispiness. Repeat with remaining chicken. Serve the crispy fried chicken immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Chicken
For the Chicken
- 2 boneless chicken breasts, large
For the Dry Dredge
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 cup Parmesan cheese
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
For the Wet Dredge
- 2 eggs
- 1/4 cup hot sauce
- 1/2 cup milk
For Frying
- 4 cups vegetable oil, as needed for frying
Instructions
- 1
Prepare the chicken: Slice the 2 large boneless chicken breasts horizontally to create thinner cutlets. Then, pound the chicken breasts flat using a meat mallet until they are about 1/2-inch thick.
⏱️ 5 min - 2
Prepare the dry dredge: In a large bowl, combine the all-purpose flour, cornstarch, Parmesan cheese, paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper. Mix these ingredients thoroughly until well combined.
⏱️ 5 min - 3
Prepare the wet dredge: In a separate, medium-sized bowl, whisk together the eggs, hot sauce, and milk until well combined.
⏱️ 3 min - 4
Dredge the chicken: Take each chicken cutlet and first dip it into the wet dredge, ensuring it is fully coated. Next, transfer the wet chicken to the dry dredge, pressing firmly to ensure the coating adheres completely. Shake off any excess flour. For an extra crispy texture, repeat this process by dipping the chicken back into the wet dredge and then again into the dry dredge for a double coating. Set the dredged chicken aside on a plate.
⏱️ 12 min - 5
Fry the chicken: Heat about 3-4 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Carefully place 2-3 breaded chicken cutlets into the hot oil, making sure not to overcrowd the pot. Fry for 5-7 minutes, flipping the chicken once during cooking, until it is golden brown and crispy and cooked through (internal temperature of 165°F).
⏱️ 20 min•🌡️ 350 - 6
Rest and serve: Remove the fried chicken from the oil using tongs and place it on a wire rack set over a baking sheet to rest for 5 minutes. This allows any excess oil to drain and helps maintain crispiness. Repeat with remaining chicken. Serve the crispy fried chicken immediately.
⏱️ 5 min