Mama's Crispy Fried Chicken
My recipe for crispy fried chicken without the skin! Enjoy hot or cold with your favorite sides!
Servings: 8
Ingredients
- 2 skinless cut up whole fryer chickens (16 pieces)
- 3 c. all-purpose flour
- 3 T. garlic powder
- 2 T. salt
- 1 T. black pepper
- 1 T. white pepper
- 1 T. paprika
- 1 T. onion powder
- 1 T. dried basil
- 1 T. dried sage
- 1 T. dried marjoram
- 1/2 T. dried oregano
- 1 tsp. dried tarragon
- 1 tsp. chili powder
- 2 lg. eggs slightly beaten
- 1 c. milk
- 3 qt. peanut oil for frying
Instructions
- In a large bowl, whisk together the flour and spices, until well combined. Pour half of the flour mixture into another bowl; set them both aside.
- In a separate bowl, whisk together eggs and milk, until well combined; set aside.
- Line up the three bowls. Dredge chicken pieces in flour mixture, dip into egg wash, then dredge again in flour mixture. Shake off excess.
- In a deep heavy skillet or Dutch oven, heat about 3 inches of peanut oil to 325 degrees. (Do not fill the pan more than 1/2 full with oil.) Working in batches, cook chicken for 15-20 minutes, turning once with tongs, until chicken is golden brown and crispy. (The internal temperature should read 165 degrees when tested with a meat thermometer.)
- Carefully remove the chicken to a baking sheet lined with paper towels and a rack. Season with more salt if desired.
Ginny says
Dang! Your chicken looks so yummy that I wanna grab all of it through the screen. My grandson doesn’t like the skin so I’ll make this for him. I’ll post my results. Thanx for the recipe.
Cooking Mamas says
Thanks Ginny, I’m excited for you to try it! 🙂
Who’s your daddy says
I LOVE your fried CHICKEN !!!!
Please make it for me on April 21 st thanks (:
Cooking Mamas says
Thank you Who’s your Daddy, since you asked so nicely I might consider it…lol