Crispy Fried Seafood and Chicken
Crispy Fried Seafood and Chicken
Ingredients
For the Chicken and Seafood
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1/2 pound calamari rings, cleaned
For the Seasoned Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 cups panko breadcrumbs
- 3 large eggs
- 1/4 cup milk
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 1/2 teaspoons kosher salt, plus more for seasoning after frying
- 1 teaspoon black pepper
For Frying and Serving
- 6 cups vegetable oil, for deep frying
- 1 lemon, cut into wedges, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken pieces, shrimp, and calamari rings thoroughly dry with paper towels. This helps the breading adhere better and ensures crispiness. Season all the chicken and seafood lightly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min
- 2
Set up your breading station: In a shallow dish, combine the all-purpose flour, cornstarch, 1/2 tablespoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Whisk to combine.
⏱️ 5 min - 3
In a second shallow dish, whisk together the large eggs and milk until well combined.
⏱️ 1 min
- 4
In a third shallow dish, combine the panko breadcrumbs, remaining 1/2 tablespoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, and 1/2 teaspoon of black pepper. Mix well.
⏱️ 2 min
- 5
Working in batches, dredge each piece of chicken and seafood first in the flour mixture, ensuring it's fully coated and shaking off any excess. Then dip it into the egg mixture, letting any excess drip off. Finally, coat it generously in the panko breadcrumbs, pressing gently to ensure good adhesion. Place the breaded pieces on a wire rack set over a baking sheet.
⏱️ 10 min - 6
In a large Dutch oven or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy food.
⏱️ 5 min•🌡️ 350
- 7
Carefully add a single layer of breaded chicken and seafood to the hot oil. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. Chicken should reach an internal temperature of 165°F, and seafood should be opaque. Shrimp typically cooks faster than chicken or calamari.
⏱️ 10 min•🌡️ 350 - 8
Using tongs or a slotted spoon, remove the fried chicken and seafood from the oil and transfer it to a clean wire rack set over paper towels to drain excess oil. Immediately sprinkle with a pinch of kosher salt while still hot. Repeat with remaining batches.
⏱️ 5 min
- 9
Garnish with fresh chopped parsley and serve hot with lemon wedges on the side.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Fried Seafood and Chicken
Ingredients
For the Chicken and Seafood
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 pound large shrimp, peeled, deveined, tails on or off
- 1/2 pound calamari rings, cleaned
For the Seasoned Breading
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 2 cups panko breadcrumbs
- 3 large eggs
- 1/4 cup milk
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper, or to taste
- 1 1/2 teaspoons kosher salt, plus more for seasoning after frying
- 1 teaspoon black pepper
For Frying and Serving
- 6 cups vegetable oil, for deep frying
- 1 lemon, cut into wedges, for serving
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the chicken pieces, shrimp, and calamari rings thoroughly dry with paper towels. This helps the breading adhere better and ensures crispiness. Season all the chicken and seafood lightly with 1/2 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
⏱️ 5 min - 2
Set up your breading station: In a shallow dish, combine the all-purpose flour, cornstarch, 1/2 tablespoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, 1 teaspoon of kosher salt, and 1/2 teaspoon of black pepper. Whisk to combine.
⏱️ 5 min - 3
In a second shallow dish, whisk together the large eggs and milk until well combined.
⏱️ 1 min - 4
In a third shallow dish, combine the panko breadcrumbs, remaining 1/2 tablespoon of paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 1/4 teaspoon of cayenne pepper, and 1/2 teaspoon of black pepper. Mix well.
⏱️ 2 min - 5
Working in batches, dredge each piece of chicken and seafood first in the flour mixture, ensuring it's fully coated and shaking off any excess. Then dip it into the egg mixture, letting any excess drip off. Finally, coat it generously in the panko breadcrumbs, pressing gently to ensure good adhesion. Place the breaded pieces on a wire rack set over a baking sheet.
⏱️ 10 min - 6
In a large Dutch oven or deep fryer, heat the vegetable oil over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature. Do not overcrowd the pot, as this will lower the oil temperature and result in soggy food.
⏱️ 5 min•🌡️ 350 - 7
Carefully add a single layer of breaded chicken and seafood to the hot oil. Fry for 3-5 minutes, turning occasionally, until golden brown and cooked through. Chicken should reach an internal temperature of 165°F, and seafood should be opaque. Shrimp typically cooks faster than chicken or calamari.
⏱️ 10 min•🌡️ 350 - 8
Using tongs or a slotted spoon, remove the fried chicken and seafood from the oil and transfer it to a clean wire rack set over paper towels to drain excess oil. Immediately sprinkle with a pinch of kosher salt while still hot. Repeat with remaining batches.
⏱️ 5 min - 9
Garnish with fresh chopped parsley and serve hot with lemon wedges on the side.
⏱️ 2 min