American Crispy Fried Chicken
A beloved American classic made from scratch: chicken pieces marinated in lemon and garlic, then coated in a creamy milk-and-egg batter for an irresistibly golden and crunchy crust. Easy, budget-friendly, and perfect for a crowd-pleasing family dinner.
🛒 Ingredients
6 servings
- 6 chicken thighs and 6 drumsticks (or 1 kg of cut chicken pieces)
- 3 garlic cloves, crushed
- Juice of 2 lemons
- Salt and black pepper, to taste
- A drizzle of olive oil
- 1 egg
- 1 cup milk (250 ml)
- 1 cup water (250 ml)
- All-purpose flour (about 2 cups for coating)
- Frying oil, as needed
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Directions
- 1
Rinse the chicken pieces under cold water and pat them dry with paper towels.
- 2
Make the marinade: mix crushed garlic, lemon juice, a pinch of salt and pepper, and a drizzle of olive oil. Coat the chicken well and refrigerate for 30 minutes.
- 3
In a large bowl, whisk together the egg, milk, and water until smooth. This wet batter is the secret to a light coating and juicy, tender meat.
- 4
Submerge the marinated chicken pieces in the milk mixture and let them soak thoroughly.
- 5
Pour the flour into a large zip-lock bag, season with salt and pepper, and shake to combine.
- 6
Add the chicken pieces to the bag one at a time, seal, and shake vigorously until each piece is evenly coated.
- 7
Heat a generous amount of frying oil in a deep pot to 180 °C (350 °F).
- 8
Fry the chicken in batches, turning halfway through, until deep golden brown and cooked through, about 15–20 minutes depending on thickness.
- 9
Drain on paper towels and serve immediately, hot and crispy, alongside fries or a fresh salad.
💡 Chef's Tip
For an extra-crunchy crust, double-coat the chicken by dipping it in the milk mixture and flour a second time before frying. A pinch of smoked paprika in the flour adds a subtle smoky depth.
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Same category — Poultry
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