Fried chicken
Crispy, golden, and full of flavor - this homemade fried chicken recipe delivers perfectly seasoned, crunchy coating and juicy meat every time. Easy to make at home, it’s a family favorite.
Updated : 06 November, 2025
Easy
About 20 min.
Ingredients
2
Chicken breasts
2
Chicken legs
1 liter
Sunflower oil
For the coating
7 tablespoon
Flour
1 tablespoon
Dried oregano
1 tablespoon
Dried thyme
1 tablespoon
Dried rosemary
2 teaspoon
Cayenne pepper
2 teaspoon
White pepper
1 tablespoon
Sea salt
100 milliliters
Milk
2
Eggs
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Rinse the chicken pieces under cold water, then pat them dry thoroughly with kitchen paper.
Step 2
To make the coating, place the flour, dried herbs, cayenne pepper, white pepper, and a pinch of salt into a large, strong polythene bag. Seal the bag and shake well until all the ingredients are evenly combined.
Step 3
In a separate bowl, whisk together the milk and eggs until smooth and well mixed. Set aside.
Step 4
Half-fill a large, wide, heavy-based pan with oil and heat it to 180°C/350°F, using a kitchen thermometer to check the temperature.
Step 5
Dip each chicken piece into the milk and egg mixture, ensuring it is completely coated. Then place the chicken into the polythene bag with the flour and herb mixture. Twist the top of the bag to trap in air, forming a balloon shape, and shake vigorously so the chicken is fully coated in the seasoned flour. Remove the coated piece and set it aside on a plate. Repeat the process for all remaining chicken pieces.
Step 6
Using tongs, carefully lower the coated chicken pieces into the hot oil, one at a time. Once all the pieces are in the pan, the oil should be gently bubbling. Fry the chicken for 20 minutes, turning regularly, until the coating is crisp, deep golden-brown, and the chicken is cooked through.
Step 7
Lift the chicken out with a slotted spoon and drain on kitchen paper to remove excess oil.
Step 8
To serve, divide the fried chicken pieces among four plates. Serve hot with French fries and generous dollops of tomato ketchup, mayonnaise, or barbecue sauce, if desired.