Extra Crispy Southern Fried Chicken

There’s nothing quite like good old fashioned extra crispy Southern fried chicken. But I’m picky about my crispy and Jess is picky about everything else. I somehow managed to find the perfect recipe to meet both of our tastes!


  • 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.


+10 to cooking


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