Best Fried Chicken Recipe
About this recipe
Fried chicken is a classic dish that everyone loves, especially when it's crispy on the outside and juicy on the inside. In this recipe, Cooking With Tammy shares her secrets to achieving that perfect crunch while keeping the meat tender and flavorful.
Using a blend of seasonings and a careful frying technique, this recipe promises to deliver the best fried chicken you've ever tasted. Whether you're serving it at a gathering or enjoying it at home, this chicken is sure to impress.
Ingredient notes
- Use 4 pounds of chicken wings, which yields about 14 pieces.
- For seasoning, opt for low sodium all-purpose chicken seasoning and no salt added Cajun seasoning.
Tips from Cooking With Tammy’s video
- Drizzle a small amount of oil over the seasoned chicken to help the spices stick before coating it in flour.
- If you don't have eggs for the batter, mustard can be used as a substitute.
- Keep the oil temperature at 350°F (175°C) while frying to ensure the chicken cooks evenly and achieves that golden brown color.
Good to know
- How many servings does this recipe make?
- This recipe yields 14 pieces of fried chicken.
- What can I use instead of eggs in the batter?
- You can use mustard as a substitute for eggs.
- What temperature should the oil be for frying?
- The oil should be heated to about 350°F (175°C) for frying the chicken.
- How long should I fry the chicken?
- Fry the chicken until it reaches an internal temperature of 165°F (74°C) and is golden brown.
No life story here — the video and the recipe are the whole point. All credit to Cooking With Tammy: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
In a large bowl, combine the chicken wings with adobo, cayenne pepper, onion powder, white pepper, paprika, garlic powder, chicken bouillon, all-purpose chicken seasoning, and Cajun seasoning. Drizzle a small amount of oil to help the seasonings stick to the chicken.
- 2
Mix the seasonings thoroughly with the chicken until well coated. You can let it marinate for about an hour if desired, but it's not necessary.
- 3
In a separate bowl, beat the eggs and mix in your favorite hot sauce until well combined.
- 4
In a Ziploc bag or bowl, combine the all-purpose flour and cornstarch. Shake or mix until well combined. Add some of the seasoning mix from the chicken to the flour mixture to ensure the chicken is seasoned from the inside out.
- 5
Take a few pieces of the seasoned chicken and allow any excess liquid to drain off before adding them to the flour mixture. Coat the chicken pieces well and place them on a cooling rack.
- 6
Heat oil in a deep fryer or a large Dutch oven to about 350°F (175°C). If using a Dutch oven, you may want to set the temperature slightly higher to account for the temperature drop when adding the chicken.
- 7
Carefully add the chicken pieces to the hot oil, ensuring not to overcrowd the pot. Fry until the chicken reaches an internal temperature of 165°F (74°C) and is golden brown.
- 8
Once cooked, remove the chicken from the oil and place it on a cooling rack to drain excess oil. Serve hot with your choice of hot sauce.
Heads up — we had to guess a little:
- The quantity for chicken wings was inferred from the total weight given in the caption.
Credit where it’s due: this recipe was transcribed from Cooking With Tammy’s original video on YouTube. Follow them there — it’s their dish.
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