Chicken Fried Chicken Recipe

Fabulous! I can't stand it when people complain about "lacking flavor" with recipes such as this; common sense would tell me that not everyone's idea of "flavor" is the same and if it's "lacking flavor" then do something about it... salt, pepper, hot sauce, etc. I don't think it's right to give something a low rating just because it isn't EXACTLY how one person expects it to be... sorry, I just HAD to finally say something! LOL. I used all the ingredients called for and as per one user's suggestion about NOT turning frequently, I took their advice and let the chicken cook for a full 5 or 6 minutes before turning over. I then flipped the chicken and cooked for another 5 or 6 minutes and then continued to flip the chicken over for another 3 minutes on each side. The end result was juicy and evenly coated chicken that turned out to be the best tasting chicken I've ever had. My entire family is now in love with the taste and I definitely look forward to making time and time again! Aside from the great taste, I thoroughly enjoyed the mess-free factor of using the ziploc bag to do all the coating and the crackers of course were so much easier to deal with than just a basic flour coating. I think at some point in the future I will perhaps try adding a bit of a ranch powder packet in with the rest of the coating mix. This is definitely a 5 star recipe that I highly recommend trying! **Note, I used thinly sliced chicken tender type slices**

I like the flavor of the coating! I do have one suggestion. I tried applying the coating the way the recipe calls for (just dip in egg then coating), and also the way I learned in culinary school (dip in flour, then egg, then coating). The latter method was much better the chicken was crispier and much juicier. I will probably make again - thanks!

That was a great recipe for those who are not Gluten Intolerant. My husband cannot eat anything with wheat, oats, or barley. Thus, I used GF bread crumbs, after I spread some mayo onto the chicken breasts. I baked them at 400 degrees in my countertop oven until they reached 180 degrees. The chicken breasts were tender and juicy.

Wow, this was absolutely delicious! Crispy, tender and very flavorful. We pounded the chicken breasts (made it melt in mouth tender), added extra seasonings from other reviewers suggestions (1 tbl seasoned salt, 1 tbl garlic powder, 1 tsp black pepper, 1 tsp paprika). Also added 4 tbl potato flakes. We seasoned the chicken with salt, pepper and garlic powder before dredging in flour. Then egg wash and cracker coating. Also, pressing the cracker coating into the chicken helped keep it on when frying. Next time I'll use 2 sleeves of crackers and double the seasonings etc. as we ran out of the cracker mixture. Wonderful, easy and delicious! This will definitely go into our dinner rotation. Thanks CASSJW!

Delicious! I made some changes: 1. Always brine chicken beforehand at least 30 min. 2. Added buttermilk (I made my own with apple cider vinegar and milk) and hot sauce to egg for better coating and flavor. 3. Hand coated the breading instead of shaking it. Much better coating though messier! 4. Added adobo seasoning and garlic powder to coating mix. 5. Baked chicken once heated to 160 degrees in oven for 5 minutes at 350 degrees to ensure doneness. 6. Used legs and thighs with bone and skin. My family loved this chicken! My husband ate four pieces and it was juicy thanks to the brine!

I've been making this recipe for YEARS. Back in 2004 I started adding more spices and that sent this dish to the stars for tastiness. I add: Garlic Powder, Onion Powder, a dash of red pepper flakes. It's delicious with mashed potatoes and collards.

Made this and loved it!! I used boneless skinless chicken breasts and followed another's suggestion about baking it in the oven. WOW!! I also added 1/2 stick melted butter after 35 minutes and allowed the breasts to cook another 5 minutes. Baked at 400 degrees. Deliciousness and crispy!! Will make again!! Had a little left over and ate it for lunch today. Very yummy cold too.

I enjoyed making this recipe, I did switch the order of prep, by seasoning the chicken first with Adobo, and Sazon for some deep flavor. I floured the chicken first, egg dip second then the crumbs last. It made a much more crispier chicken.

Excellent!!!! I pounded the chicken to an even thickness and gave each piece a shake of salt, pepper and garlic powder before i soaked them in buttermilk for a few hours. Other than that I followed the recipe and my family loved it!

My fiancé is on a low fod map diet so I used gluten-free flour blend and rice crispies ground up about 1 1/2 cups each, Salt, pepper, Cayenne pepper, and a dash of thyme. I used chicken tenderloin strips and dipped them in an egg wash of one egg and almond milk then tossed them in the coating. I fried them in sunflower olive oil combination with just a little bit of bacon fat. THEY WERE GREAT. The potato flakes I think made them wonderful! He is a picky eater and he loves them. THEY were VERY moist. I served with salad and jasmine rice with butter. Thanks for this recipe, chef!! The oil is conquistador brand olive oil combination, it’s a terrific oil and I bought it at a Mexican shopping center!

WE ALL LOVED THIS! Okay, so very few changes per our taste and cooking style and it was fantastic. Using cut-up boneless breast, wash then pat dry. Next: We added salt & pepper to the flour, then drench chicken pieces in that first. THEN dip in egg - flour first, then egg. Next, you go to the cracker mix after the egg. We also added salt, pepper, marjoram, and dill seasonings to the cracker mix and I think that helped because it was a hit. Very flavorful and I was asked the same week to make it again. Thank you, CASSJW, this is a keeper! Update - made it again for some guests and everyone loved it!

The taste is phenomenal. My daughter said they taste like my homemade Flick-chil-a nuggets. But they were so much easier to make. I gave it 4 stars because I tweaked it - I did flour, egg, then cracker/flake/flour mixture as suggested by another reviewer. A+++ from the family so I will be making them again!

I love it just right but i add some other type of seasonings to mine everything else is great

It could use a little more seasoning. It was delicious!

Quick, easy, and no stress — love it!

This will definitely be a repeat in my kitchen.

This recipe is straight-up gold.

I made this except I used cheese crackers, (like Cheezits), and the family loved it. Its the most frequent chicken request I get for supper now.

Lowkey feeling like a pro.

This recipe is pure madlad energy.