The Best Easy Fried Chicken


Once you make this easy fried chicken recipe, you’ll never need to run out to get fast food chicken again. Made fresh with just a few very basic ingredients, this fried chicken is absolutely delicious.

There are lots of different ways to make the breading for fried chicken. Some recipes use egg wash, crushed Rice Krispies, bread crumbs, many different spices, many different preparations, but this recipe uses some of the most tried and true basics which people have been using for years.

One of the keys to making fried chicken is to make sure you have the right temperature for your oil. A thermometer for checking the temp of the oil is only a few bucks and is a very useful tool to have. You will want to make sure that you don’t just dump all the pieces of chicken into oil at once. Doing this causes the temperature of the oil to plummet and the chicken will come out very poorly. This is a big is also a big reason the flour coating will come off. So make sure you get that oil up to 375 degrees, then reduce the heat to 350 when letting the chicken cook.

The Best Easy Fried Chicken
  • 1 whole chicken (3-4 pound), cut into pieces, trimmed of excess fat.
  • 2 cups of all-purpose flour
  • 2 tablespoons chili powder
  • 1 tablespoon salt
  • 1 tablespoon ground black pepper
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon cayenne pepper
  • Vegetable oil (enough for filling pan fryer ¾ inch
  1. In a large bowl, mix all dry ingredients. Rinse chicken pieces in cold water and pat dry. Dredge chicken pieces through flour mixture.
  2. Heat oil in deep skillet over medium-high heat. When oil reaches 375 degreef F add chicken pieces, skin side down slowly and one at a time, with tongs. Chicken pieces should be spaced at least 1 inch apart.
  3. Reduce heat to medium (oil temp of 350), Cover skillet and cook chicken for 7 minutes, turn pieces carefully, cover and cook another 7 minutes. Turn pieces once more, skin side down again for 5 minutes.
  4. Remove chicken carefully with tongs and drain on paper towels.

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About The Author

Jason is a popular recipe teacher. His gift is making delicious recipes very easy to master with simple, step by step instructions. He loves bold, full flavoured cooking inspired by the South.

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