Best-Ever Fried Chicken

    45 min

    Crispy, mouth-watering and juicy, are the words I would use to describe this chicken. The recipe is simple and easy. It's delicious hot or cold. Serve with a side salad or with mashed potatoes.

    313 people made this

    Serves: 12 

    • 2 (0.9-1.35kg) whole chickens, cut into pieces
    • 375g plain flour
    • 5 tablespoons seasoned salt
    • 3 tablespoons garlic granules
    • salt and pepper to taste
    • 4 eggs, beaten
    • 1 litre vegetable oil for frying

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. In a shallow dish, mix the flour, seasoned salt, garlic granules, salt and pepper. Roll or shake the chicken pieces in the flour mixture and place on a plate. Then dip each chicken piece in the egg and roll again in flour mixture.
    2. In a large frying pan, heat oil for frying. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover frying pan and cook on lower heat for about 10 minutes. Remove cover, turn up heat and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. Drain fried chicken on kitchen towels and keep warm in oven until ready to serve.

    Seasoned salt

    If seasoned salt is unavailable, add a pinch of each of the following to plain salt: paprika, dry mustard, dried oregano, garlic powder and onion powder.

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    Reviews & ratings
    Average global rating:

    Reviews in English (196)


    good recipe  -  27 May 2011


    i think it was yummy and crunchy  -  10 Jun 2016


    Great Recipe! If you have trouble frying (raw on the inside, burnt on the outside)use Wesson oil. It keeps good heat and will cook it through, without burning the outside. I keep turning the pieces every few minutes through out the process instead of letting it cook on low for 10 minutes.  -  23 May 2006  (Review from Allrecipes US | Canada)