Crispy Fried Chicken Recipe

Serve loved ones a favorite comfort food with this recipe for Southern fried chicken with a crisp and crunchy coating.

Summer 2017

  • This platter of Crispy Fried Chicken was doulbe dipped and rolled for an extra crunchy coating.
    Photo by

Yield: 4 to 6 servings

Crispy Fried Chicken Recipe


• 1 whole chicken (2-1/2 to 3-1/2 pounds)
• Scant 1/2 cup white vinegar
• Scant 1/2 cup coarse salt
• Water
• 1 cup all-purpose flour
• 4 to 5 teaspoons salt, or to taste
• 2 tablespoons freshly ground black pepper, or to taste
• 3 eggs
• Shortening, for frying


1. Cut chicken into 8 pieces – 2 wings, 2 legs, 2 thighs, and 2 breasts. Reserve the back for making homemade stock.

2. Pour vinegar and coarse salt into a 2-quart pitcher, and add enough water to fill. Stir to dissolve salt. Divide and place chicken pieces into two 1-gallon zipper-seal bags. Add equal amounts of marinade mixture to each bag. Seal bags, squeezing out as much air as possible. Place in refrigerator to marinate for 3 hours.

3. Remove chicken pieces from marinade and place on a baking sheet. Let stand at room temperature for 1 hour, to allow chicken to warm up.

4. In a large plastic or paper bag, combine flour, salt, and pepper. Shake bag to blend ingredients thoroughly. Set aside.

5. Place eggs in a bowl, and beat well.

6. Dip a piece of chicken in the eggs, then place in the bag, and shake to coat. Remove chicken from the bag, and place on a plate. Repeat with remaining chicken pieces. Let the pieces stand at room temperature for about 5 minutes, or until they begin to look wet. Coat each piece a second time by dipping them in egg and then shaking in the coating mixture. Remove from bag and place on a plate.

7. When all chicken pieces are coated, add enough shortening to your frying pan so that the chicken pieces will be half-covered, and begin heating the oil to 360 F.

8. When the oil reaches 360 F, carefully add chicken pieces, being careful not to crowd them. Increase temperature and bring oil back up to 350 F as quickly as possible. Fry, turning pieces initially after 30 seconds, and then every 2 minutes, until chicken pieces reach the proper internal temperature. Take the temperature at the thickest part of each piece, to make sure they're cooked through.

9. Remove chicken pieces from frying pan, and place on a cooling rack. Let cool for at least 10 minutes before serving.

Subscribe today

Capper's FarmerWant to rediscover what made grandma’s house the fun place we all remember? Capper’s Farmer — the newly restored publication from the rural know-how experts at — updates the tried-and-true methods your grandparents used for cooking, crafting, gardening and so much more. Subscribe today and discover the joys of homemade living and homesteading insight — with a dash of modern living — that makes up the new Capper’s Farmer.

Save Even More Money with our automatic renewal savings plan!

Pay now with a credit card and take advantage of our automatic renewal savings plan. You save an additional $6 and get 4 issues of Capper's Farmer for only $16.95 (USA only).

Or, Bill Me Later and I'll pay just $22.95 for a one year subscription!

Facebook Pinterest Instagram YouTube Twitter

Free Product Information Classifieds

click me