Wednesday, October 29, 2014

Extra Crispy Southern Fried Chicken Recipe

My husband, our best friend and neighbor, and I usually put together random items from our kitchen to make dinner for the duplex. What do you get when you put together a deep fryer and chicken? Oh, that's an easy one. I went through a few recipes from other bloggers and came up with a recipe that worked for us. It only has a hint of spice so it won't make me sick (I haven't been able to eat spicy since I had my gallbladder removed) and it doesn't have any of the ingredients that makes my picky husband cringe.What we came up with was oh, so good!

  • Marinade
    • 4 cups water
    • 1 tbsp kosher salt
    • 2 tbsp Worcestershire sauce
    • 4 pounds of chicken
  • Coating
    • 1/2 cup water
    • 1 egg, beaten
    • 1 cup milk
    • 2 3/4 cups all-purpose flour (will be split into two different bowls)
    • 1 1/2 tsp kosher salt
    • 1 tsp ground black pepper
    • 1 tbsp cayenne pepper
    • 1 1/2 tbsp onion powder
    • 2 tbsp garlic powder
    • 1 tsp paprika
    • 1 tbsp baking powder

  1. In a large glass dish or bowl, combine the water, salt, and Worcestershire sauce and mix together. Add chicken and turn to coat; cover and refrigerate to marinate for 20 minutes, turning a few times.
  2.  In a large bowl, mix together 1 ½ cups flour, and half of each garlic powder, onion powder, cayenne, paprika, salt, and pepper.
  3. In another bowl, mix together the remaining flour, garlic powder, onion powder, cayenne, paprika, salt, and pepper, as well as the baking powder, water, egg, and milk.
  4. Remove chicken from marinade (discarding remaining marinade) and drain.
  5. Preheat oil in deep fryer to 350 degrees F.
  6. One at a time, dip chicken pieces into flour mixture, then batter mixture, then flour mixture again, making sure each piece is well coated. Stack coated pieces on a plate or baking sheet.
  7. Drop chicken, one piece at a time, into the hot oil. Fry half of the chicken for 12 to 15 minutes or until golden brown, then fry remaining pieces for the same amount of time.  (Note: Stir chicken around hallway through the frying time, so that each piece cooks evenly).
  8. Drain fried chicken for about 5 minutes on paper towels or a wire cooking rack before serving. Season more if desired.

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See other recipes by LWC Wonderland


  1. I haven't had fried chicken in so long! That looks amazing! Yum!

    1. It definitely is! And it was much easier than I thought it would be, too.

      Thanks for stopping by!

  2. This looks amazing! Fried Chicken was my favorite meal as a kid and my mom made the best, so it's absolutely comfort food for me.

    1. Me too! For me, though, it was my grandma who made it the most. As well as a baked variety that could NOT have been healthy.

      Thank you for stopping by!

  3. Replies
    1. It was! I was very happy with how it turned out!

      Thanks for stopping by!

  4. Worcestershire sauce? Yum! Great addition so the chicken is flavorful inside as well as the delicious coating.

    visiting from Tuned in Thursdays.

    1. It was a great addition and since we did the marinade the chicken stayed moist during the frying!

      Thanks for stopping by!

  5. Beth, thanks for the marinade suggestion for deep frying. It all turned out so good looking!

    1. I'm so glad it worked for you! When I was initially doing my research for this recipe, I learned that marinating the chicken first will keep it moist during the frying.

      Thanks for stopping by!

  6. Yummm, fried chicken is my favorite food. I will definitely be trying this. Thanks for sharing. -Kristi