Sunday, October 10, 2010

The Best Fried Chicken You Will Ever Eat! (and it's skinless!)

This chicken is delicious hot or cold and will quickly become a family favorite. I recommend making more than you think you'll need because you will definitely require leftovers!

Skinless Fried Chicken


  • 3 frying chickens-skinned and cut into joints

  • 3 eggs

  • 2-3 tablespoons seasoning salt*

  • 3 tablespoons water

  • 2 cups flour

  • vegetable oil

  • *Use 2 tablespoons seasoning salt for small joints-3 tablespoons for large ones.


1. Beat eggs with water and seasoning salt in mixing bowl.

2. Clean chicken thoroughly. Remove any fat or bone chips that have been left on chicken. Often, the butcher doesn’t take the time to skin the wings. The best way I’ve found to do it is to just grab the skin with a paper towel and pull. Most of the skin can be removed this way. Add chicken to beaten eggs and mix well. (If you have the time, let the chicken sit in the eggs and salt, covered with waxed paper, for about an hour in the refrigerator.)

3. Pour two cups of flour in plastic bag. Add one or two pieces of chicken to the bag, close it and shake. Remove coated chicken and place in remaining large mixing bowl. Repeat process until all the chicken is coated with flour. Pour any remaining egg mixture over chicken and mix all the chicken together. The chicken will be very moist and sticky. Chill for at least 30 minutes in the refrigerator to allow coating to set.

4. Pour about two inches of oil into skillet. Heat over high flame until oil is very hot. You can test the heat of the oil by dropping a bread cube into the pan. If it browns right away, the oil is hot enough for the chicken. Carefully, using a long handled tongs, place three or four pieces of chicken in the hot oil. Do not overcrowd the pan.

5. Fry chicken for about ten minutes on each side until chicken is tender and golden brown. After you brown the chicken on the second side, reduce heat and cover frying pan. Steam chicken five or six minutes. Remove cover, raise heat again, and turn chicken to be sure it is well browned. If you are nervous about the breasts being cooked through, make a small slit with a sharp knife into the thickest part and test it.

6. Remove chicken from oil and drain in a single layer on paper towels. Serve hot or at room temperature.

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