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Our very best fried chicken recipes - 130 recipes

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This recipe can be done day ahead and reheated wrapped in foil at 300° Till warm

  • Honey mustard sauce:
  • 4 chicken breasts
  • 1 cup of flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup of milk
  • 1 cup of oil
  • 1/2 cup of honey
  • 1/4 Dijon mustard
4.5/5 (15 Votes)

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Source: Find more recipes at: foodnetwork

  • Ingredients
  • 1 (3 1/2 pound) chicken, cut into 8 pieces
  • 2 cups buttermilk
  • Salt
  • Vegetable oil, for frying
  • 1 cup self-rising flour
  • 1/2 teaspoon sweet paprika
  • Freshly ground pepper
  • 1/4 teaspoon garlic powder
4.5/5 (19 Votes)

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This recipe is courtesy of the Today Show

  • For dry batter:
  • 1 pound chicken wings
  • 2 packages Top Ramen, crumbled
  • 2 teaspoons kosher salt
  • 1/4 cup cornstarch
  • 1/2 teaspoon baking powder
  • For wet batter:
  • 1/2 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 cup all-purpose flour
  • 2 teaspoons kosher salt
  • 1/2 cup cold water
  • 1/2 cup vodka
  • 1 packet ramen seasoning
  • 1 quart vegetable, peanut, or canola oil
  • For the dipping sauce:
  • 1 teaspoon Sriracha
  • 2 tablespoons rice vinegar
  • 1 tablespoon scallions, finely chopped
4.4/5 (20 Votes)

By

Better than fast food takeout, brining is the key to this tender juicy chicken, any leftovers can be stuffed in bet...

  • 2 1⁄2 lbs boneless skinless chicken breasts, sliced in half
  • 1 quart buttermilk
  • 1 tablespoon kosher salt
  • COATING
  • 2 cups all-purpose flour
  • 2 -3 teaspoons garlic powder (garlic lovers use 3 teaspoons)
  • 1 ⁄4 teaspoon cayenne pepper (optional or adjust to heat level)
  • 1 teaspoon black pepper
  • 3 teaspoons salt (you can reduce to 2 teaspoons if desired)
  • 1 teaspoon Old Bay Seasoning
  • 1 ⁄2 teaspoon marjoram
  • 1 ⁄2 teaspoon dried thyme
  • 1 ⁄4 teaspoon celery powder
  • oil (for frying, do not use olive oil)
4.5/5 (13 Votes)

By

Prep time: 5 minutes Inactive time: 8 hours or overnight Cooking time 1 hour

  • 6 large thighs
  • 1 gallon water
  • 1/3 cup salt
  • 2 tsp sugar
4.3/5 (20 Votes)

By

In the South fried chicken is a staple as well as a comfort food

  • 3 to 6 cups vegetable oil, for frying
  • 3 large eggs
  • 1/4 cup heavy cream, may use water
  • 2 1/3 cups soy flour
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon poultry seasoning
  • 1 whole chicken, cut into 8 pieces, or 3 pounds chicken breasts, boneless
  • Salt and black pepper
4.5/5 (17 Votes)

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"Boyce developed his succulent, crispy fried chicken by playing with traditional recipes and experimenting with the...

  • 2 cups flour
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • 4 tablespoons paprika
  • 1 teaspoon garlic salt
  • 1 tablespoon dry mustard
  • 1 tablespoon French thyme, ground
  • 1 tablespoon dried sweet basil, ground
  • 1 teaspoon oregano, ground
  • 1 tablespoon Jamaica ginger, ground (regular ground ginger will work too)
  • 2 cups buttermilk
  • 2 2 1/2- 3 lb. chickens, cut into 8 pieces each
  • Vegetable oil for frying (canola and peanut oil work too)
4.2/5 (15 Votes)

By

Simple and Quick Acti-Fry Italian Chicken Strips

  • 2 Boneless, Skinless Chicken Breasts
  • 2-3 Cups Buttermilk (enough to soak raw strips)
  • 2 Tbsp Garlic Powder
  • 2 Cups Cornflakes Cereal (NOT FROSTED)
  • 1/2 Cup Parmesan Cheese (Fresh or Canned)
  • 1/4 Cup Italian Seasoning (any brand, preferably salt-free)
  • 1 Egg
  • 1/2 Cup of Milk
  • 1 Tbsp Vegetable Oil
4.6/5 (7 Votes)

By

Beat the eggs, ketchup, mustard and milk together and place in a shallow bowl

  • For the Coating:
  • 8 chicken legs and thighs – skin removed
  • Vegetable oil for drizzling
  • 2 cups of flour
  • 2 eggs
  • 1 cup milk
  • 2 tablespoons ketchup
  • 2 tablespoons mustard
4.6/5 (7 Votes)

By

In a food processor, pulse pretzels until finely ground

  • 1 1/2 lbs chicken breast, sliced
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2 cups pretzels sticks (or mini pretzels)
  • Cooking oil
4.4/5 (19 Votes)

By

For the chicken, combine 1/2 cup flour, parsley, 1 tsp thyme, 1 tsp pepper, and salt in a shallow dish

  • FOR THE CHICKEN COMBINE:
  • 1/2 c all purpose flour
  • 1 tsp minced fresh parsley
  • 1 tsp minced fresh thyme
  • 1 tsp black pepper
  • 1/2 tsp kosher salt
  • 1/2 c buttermilk
  • 2 boneless, skinless chicken breasts (5-6 oz. each)
  • Canola oil
  • FOR THE GRAVY COOK:
  • 1 tsp minced garlic
  • 3 Tbsp all purpose flour
  • 1 1/2 tsp coarsely ground black pepper
  • 1 cup milk
  • 1 tsp minced fresh thyme
4.4/5 (21 Votes)

By

Lightly spray pan/skillet with a light coating of cooking oil spray and heat over medium-hight heat

  • 2 large boneless and skinless chicken breasts, halved horizontally to make 4
  • 2 tablespoons flour (all purpose or plain)
  • 2 tablespoons finely grated fresh Parmesan cheese
  • 1 teaspoon salt
  • Cracked pepper
  • Light spray of cooking oil
  • 1 tablespoon olive oil
  • 2 teaspoons butter (or oil)
  • 2 tablespoons minced garlic
  • 1 1/4 cup chicken broth (stock)
  • 1/2 cup milk (full fat or 2% -- or use reduced fat cream or heavy cream)
  • 1/3 cup fresh grated Parmesan cheese
  • 2-3 tablespoons lemon juice -- juice of 1 lemon (adjust to your tastes)
  • 2 tablespoons capers (plus 2 tablespoons extra to garnish)
  • 1 teaspoon cornstarch (cornflour) mixed with 1 tablespoon of water
  • 2 tablespoons fresh parsley
4.4/5 (16 Votes)

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CHICKEN CREAMY LEMON PARMESAN Chicken fingers with honey mustard