Homemade Fried Chicken served on Emile Henry platter

Feel free to let me know how you make your fried chicken in the comments! I love variations.

Ingredients and Kitchen Tools

• Cast Iron skillet
• Tongs
• Canola oil
• Whole Chicken. Cut up. Washed off and dry.
• 4 eggs
• Flour
• Bread Crumbs
• Corn Meal
• Herbs & Spices – I like fresh garlic, salt, pepper, oregano, thyme, rosemary and cumin
• 2 Large ziplock bags
• 1 deep dipping pan
• Large plate lined with paper towels or kitchen towel

How to Make Fried Chicken

Heat skillet with oil on low-moderate heat. Oil is ready when small droplets of water dance and crackle in it. (Wet your hands, shake off then, from a distance, flick one hand at the skillet. Voila!)

Put Flour in one zip lock bag.
Put Bread Crumbs, Corn Meal, Herbs & Spices in the other.

Beat the eggs. Pour into deep dipping pan.

Put the cut-up chicken in the zip lock bag, close and shake. Just do a few pieces at a time and make sure each piece is thoroughly coated.

Take each piece, individually, and roll through the beaten eggs making sure to coat the meat thoroughly. Do not handle too much; just roll it through the egg so that the meat is coated. This will form a paste around the meat to which the breadcrumb mixture will adhere.

Transfer this piece to the ziplock bag with the bread crumbs & corn meal mixture and seal the bag. Shake once or twice to coat, then with the chicken deep in the bread crumbs, from the outside of the bag, press the bread crumb mixture into the chicken. Do this all around that piece of chicken. When fully coated, transfer to a plate.

Repeat for each piece of chicken.

Using your tongs, gently place chicken into skillet. Your oil should bubble gently, not wildly. Turn each piece when slightly golden brown on the bottom.

Transfer to plate lined with cloth or paper towels. I like my Emile Henry platter which works perfectly for serving fried chicken.

Have a different recipe for fried chicken? Add it to the comments!