Chicken is a classic comfort food for so many people. One favorite way to cook it is to deep fry it, but sometimes you need ways to jazz it up. That’s where these recipes come in. Below are 15 different ideas on how to deep fry your chicken. Follow any of these deep fryer chicken recipes and you’re sure to have a delicious meal you and your family or friends will love!
Here are 15 different recipes to shake up your deep-fried chicken.
1) Triple Dipped Fried Chicken – All Recipes (with video!)
-1.5 tablespoons garlic salt
-1 tablespoon ground black pepper AND ¼ teaspoon ground black pepper
-1 tablespoon paprika
-1 teaspoon salt
-1/2 teaspoon poultry seasoning
-2 egg yolks, beaten
-1.5 cups beer or water
-1 quart vegetable oil for frying
-1 3lb. chicken, cut into pieces
Mix the 3 cups flour, garlic salt, 1 tablespoon pepper, paprika, and poultry seasoning into a bowl. In a different bowl, mix 1 1/3 cups flour, ¼ teaspoon pepper, the eggs, and beer. Heat the oil in a deep fryer to 350 degrees, dip chicken into a little water, before you dip it in the dry mix. Shake excess before dipping into wet mix, then dip into the dry mix once more. Carefully place pieces into fryer, cooking for 15-18 minutes. Remove once well done and serve.
2) Simple Fried Chicken – Lake Geneva Country Meats
-2 cups flour
-1 cup kosher salt
-1/4 cup pepper and garlic powder
-1 tablespoons paprika
Whisk eggs in one bowl; in a second bowl, combine salt, pepper, garlic powder, and paprika. Add flour to a third bowl. Prep the chicken by seasoning each side with salt, then dip it in the egg before dragging it through the flour. Fill the deep fryer half full of oil to heat to 350 degrees. Fry until dark and crisp – thighs and legs will take about 15 mins; breast and wings will take about 10, according to this recipe. Remove from fryer and set for 5 mins, then you’re done.
3) Super Crispy Fried Chicken – Dinner, Then Dessert
-4 lb. chicken, cut into 8 pieces
-2 cups buttermilk
-1 tablespoon kosher salt
-2 teaspoons coarse ground black pepper
-1 teaspoons paprika
-2 cups flour
-2 tablespoons hot sauce (optional)
-canola oil for frying
Mix the chicken with the buttermilk, salt, pepper, and hot sauce (if you decide to use it), and refrigerate for at least 4 hours. Mix paprika with flour in a bowl, then remove chicken from fridge. Put chicken into the flour, and then let each piece sit for at least 30 minutes, until the flour hardens some. Fill half of the deep fryer with canola oil heated to 365 degrees. Fry chicken in batches of 4 pieces, cooking them for 10-12 minutes. You want the internal temperature to be 165 degrees, and that it’s cooked through.
4) Batter-Fried Chicken – Leite’s Culinaria
-4 cups water
¼ cup kosher salt
¼ cup sugar
4 pounds chicken for the brine
-1 cup flour, 1 cup cornstarch, 2-5 teaspoons pepper, ½ teaspoon cayenne pepper, 1 teaspoon paprika, 2 teaspoons baking powder, 1 teaspoon kosher salt, 1.75 cups cold water, 3 quarts peanut or vegetable for the batter
In a bowl, stir the water, salt, and sugar, then add the chicken for the brine. Put in fridge for 30-60 minutes. While the chicken brines, stir together the other dry ingredients and water. Cover the batter and put it in the fridge too. Heat up your fryer to 350 degrees, and place chicken into batter to coat evenly. Fry chicken, maintaining the oil temp of 300-325 degrees. Cook until it’s a deep golden brown or the meat registers at 160 or 175 degrees, which takes 12-25 minutes.
5) Ginger Fried Chicken – Hilah Cooking (with video!)
-1 clove garlic, minced
-1 tablespoon minced ginger
-1/4 cup soy sauce
-2 tablespoons rice or cider vinegar
-1 lb. chicken
-1/2 cup cornstarch and flour
-1 teaspoon salt
-1 teaspoons brown sugar (optional)
-1 or 2 cups oil for frying
-1 lime or lemon, cut into wedges
Combine garlic, ginger, soy sauce, and vinegar into a bowl. Cut chicken into pieces and allow them to marinate for 15 minutes, up to an hour. While that’s going on, combine cornstarch, flour, and salt in a bowl. Dip chicken into flour mixture and let them set for 10 minutes. Heat oil to 350 degrees and fry the chicken in 2 batches, about 6 minutes for each piece. Serve with lemon wedges if desired.
6) Crispy Fried Chicken – Taste of Home
-4 cups flour
-2 tablespoons garlic salt
-1 tablespoons paprika
-3 teaspoons pepper
-2.5 teaspoons poultry seasoning
-1.5 cups water
-1 teaspoon salt
-3.5 to 4 lbs. chicken
-oil for deep frying
In a bowl, combine 2 2/3 cups flour, garlic salt, paprika, 2.5 teaspoons pepper, and poultry seasoning. In another bowl, whisk eggs and water, adding salt and the remaining flour and pepper. Dip chicken into egg mixture then into the flour mixture. Heat up the oil to 375 degrees, frying pieces for about 7-8 minutes on each side.
7) Crispy Fried Chicken – The Stay at Home Chef (with video!)
-6 chicken thighs, 6 chicken drumsticks, 3 cups buttermilk, 2 teaspoons salt, 1 teaspoon pepper, and ½ cup buffalo hot sauce (optional)
-3 cups flour, ½ cup cornstarch, 1 tablespoon salt and paprika, 2 teaspoons garlic and onion powder, 1 teaspoon dried oregano, basil, white pepper, and cayenne pepper; plus 1 quart oil for mixture
Combine buttermilk, hot sauce (if you use it), salt and pepper, then add in chicken. Cover the bowl and put in fridge for 4 hours. Later, heat oil to 350 degrees in deep fryer. Prepare breading by combining flour, cornstarch, basil, oregano, salt, onion, garlic, white, and cayenne pepper. Remove chicken from buttermilk and place into breading mixture. Fry 3 or 4 pieces at a time for 14 minutes.
8) Deep Fried Chicken – Food Network
-2 whole chickens
-6 cups flour
-5 tablespoons salt
-4 tablespoons pepper
-2 tablespoons garlic powder
-1 tablespoon onion powder
-2 teaspoons cayenne pepper
-2 cups buttermilk
Cut the chicken into 4 breasts, legs, thighs, and wings to set aside. Preheat your oil to 325 degrees. In a bowl combine flour, salt, black pepper, garlic, onion, and cayenne pepper. Pour buttermilk into a bowl to immerse chicken. Dust chicken in flour mixture, dip into buttermilk, then back into the flour again. Repeat for all pieces of chicken, and place them into fryer. They should take about 15 minutes to cook up nicely.
9) Classic Southern Fried Chicken – The Spruce Eats
-1.5 cups milk
-2.5 cups flour
-2 tablespoons salt
-2 teaspoons pepper
-4 lbs. chicken
-3 cups vegetable oil
Combine milk and eggs into a bowl; put the dry ingredients into a bag. Dip chicken into milk mixture first, before shaking around in bag to be coated in the dry ingredients. Heat the oil to 350 degrees, frying a few pieces at a time for about 10 minutes.
10) Tavern Fried Chicken – A Spicy Perspective
-Bone in chicken pieces
-garlic and onion powder
-black and cayenne pepper
-peanut oil for frying
Brine the chicken by soaking in salty water for 1-2 hours. Set it on a rack to dry. Mix cornstarch and spices into a bowl. Whisk egg whites in another bowl. Heat oil to 360 degrees; run chicken through cornstarch mix, then into egg whites. Fry the chicken for 14-15 minutes, flipping them every couple minutes. Repeat until all chicken is cooked.
11) Filipino Fried Chicken – Pinch of Yum
-2 lb. chicken drumsticks
-1 or 2 teaspoons minced garlic and onion
-1 tablespoon oyster sauce
-1 teaspoon black pepper
-1 tablespoon seasoning mix (Magic Sarap was used in this recipe)
-1 tablespoon cornstarch
-1 to 2 cups oil for frying
Place chicken into a large bowl, adding in garlic, onion, oyster sauce, black pepper, salt, seasoning mix, egg, and cornstarch. Stir until chicken is coated. Heat oil and place chicken into fryer. They should cook in about 15-20 minutes.
12) Deep Fried Chicken without Buttermilk – The Taste of Kosher
-1 whole chicken
-1 cup flour
-1 tablespoon salt
-1/2 teaspoon pepper
Mix flour, salt, and pepper in one bowl; in separate bowl, whisk eggs. Take chicken and run through flour mix, shake off excess before dipping it into the egg. Once more through the flour before setting each piece aside. Fill fryer with oil to heat, placing chicken in until golden brown on both sides.
13) Korean Fried Chicken – My Korean Kitchen
-3 lbs. chicken, 2 tablespoons rice wine, 2 teaspoons minced ginger, 1 teaspoon sea salt, ½ teaspoon black pepper, 1 cup potato or corn starch, and oil
-3 tablespoons tomato sauce or ketchup, 2-2.5 tablespoons Korean chili paste, ¼ cup honey and brown sugar, 2 tablespoons soy sauce and minced garlic, plus 1 tablespoon sesame oil for sauce
In a bowl, combine chicken with rice wine, ginger, salt, and pepper to coat and set aside. Heat oil until 347 degrees, and begin to add the chicken until they cook up in about 3-5 minutes. Remove chicken and reheat oil, then fry them once more for 2-3 minutes. In a separate pan, put sauce ingredients together and heat until it begins to bubble. Place the chicken into a large mixing bowl and pour the sauce over top, mixing them thoroughly. Serve immediately.
14) Twice Fried Chicken – Panna Cooking
-1.5 tablespoons kosher salt, 2 teaspoons mustard powder, 4 teaspoons onion powder, 1 whole chicken for dry rub
-1.5 cups cornstarch, ¾ cup flour, 1 teaspoon kosher salt, 1.75 cups water, and 1 quart canola oil for batter
Combine salt, mustard, and onion powders; coat chicken. Put coated chicken pieces into fridge for at least 4 hours, but up to 24. Later, bring chicken to room temperature; while waiting, make the batter. In a bowl goes cornstarch, flour, and salt. Pour water slowly into bowl, whisking it continuously. Heat oil until it’s 300 degrees; coat chicken in batter. Fry chicken for 10 minutes. Let chicken rest for 15-20 minutes while you reheat the oil. Fry them a second time for 4 minutes, or until golden brown and crispy. Transfer onto paper-towel lined baking sheet to cool for 5-10 minutes before serving.
15) Mexican Fried Chicken – Chowhound
-3 cups buttermilk
-1/4 cup kosher salt
-6 cloves smashed garlic
-2 teaspoons dried Mexican oregano
-1 whole chicken
-1.5 cups flour
-1 teaspoon cumin and baking powder
-1 or 2 limes, cut into wedges
-canola or peanut oil for frying
-hot pepper sauce for serving
To brine chicken, put buttermilk, salt, garlic, and oregano into a plastic bag. Shake to mix ingredients. Add chicken, cover and put into fridge for 4-8 hours. Heat oil to 325 degrees, while that’s going, combine flour, chili powder, cumin, and baking powder. Remove chicken from brine and toss in flour mixture. When the oil’s ready, add in the chicken, cooking for 15 minutes. Repeat with remaining chicken, then serve with lime wedges and hot sauce.