Loretta Lynn's Crispy Fried Chicken Recipe

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What's the secret to country singer Loretta Lynn's famous crispy fried chicken? It's all in the double coating of seasoned flour.

serves/makes:

ready in:

under 30 minutes

14 reviews
1 comment

ingredients

3 pounds chicken, cut up

Seasoned Flour
1 1/2 cup flour
1 tablespoon garlic salt
1 1/2 teaspoon black pepper
1 1/2 teaspoon paprika
1/4 teaspoon poultry seasoning

Crispy Batter
2/3 cup flour
1/2 teaspoon salt
1/8 teaspoon black pepper
1 beaten egg yolk
3/4 cup water

directions

Seasoned Flour: Combine and set aside.

Crispy Batter: Combine ingredients.

Heat shortening to 365 degrees F.

Moisten chicken pieces. Dip in seasoned flour, then batter, then back in seasoned flour. Fry for 15 to 18 minutes or until well browned. Drain on paper towels.

added by

marshagomez

nutrition data

511 calories, 12 grams fat, 54 grams carbohydrates, 43 grams protein per serving.

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reviews & comments

Missy REVIEW:
August 24, 2020
See Also
Copycat Captain D's Crunchy Battered Fish Recipe

This recipe was delicious, my family asked me to make it again!!
Guest Foodie REVIEW:
July 29, 2020

Iâm a cook for fifty years this is the best recipe everPerfect everytimeThank you for sharing
Ashley REVIEW:
May 7, 2020

This recipe is absolutely amazing!! Iâve made fried chicken before and always seem to struggle getting the crust the way it should be. With this recipe, I made the best fried chicken that I think Iâve ever had with the most perfect crust!! I did however, use Kentucky Colonel seasoned flour, but with this batter!!
joe REVIEW:
August 20, 2019

chicken was great. did everything as stated why did the coating fall off
- CDKitchen Staff Reply:
  
  You may have had too much of the seasoned flour under the batter. Tap it off so the first coating is a light coating then dip it in the batter and proceed.
Elaine REVIEW:
October 11, 2015

This reminded me of the fried chicken my mom and grandma made. Followed recipe exactly and the chicken turned out perfectly. Hubby said it came close to my moms chicken, so I am very happy. This a keeper recipe!
mnlporterlovedit REVIEW:
February 21, 2014

Loved it..may play with the seasons..maybe corn bread or waffle mix instead of this batter..but yum..)extra extra crispy even made hush puppy's out of it.
fry baby REVIEW:
November 1, 2013

This is REAL fried chicken! Excellent recipe! I used this on a whole cut up chicken and just on wings (reduced cooking time for the wings).
stormytexxxas REVIEW:
February 12, 2013

i wanted a crispier, crunchier batter on my chicken and i tried this recipe last night & my family LOVED it! ...i also put a few drops of tabasco in some of the batter, for those of us who like things a little spicier, and it was fantastic!!
Chris030763 REVIEW:
December 8, 2011

I just want to say I have been cooking for over 35 years and have my own fried chicken recipes, but this one really puts mine to shame. I did fry it in a cast iron dutch oven and it came out perfect. I will be using this recipe for now on. Oh just to one of the posts My breading came out just fine.
Guest Foodie REVIEW:
May 2, 2011

I have used this recipe for years with an electric skillet. Great every time.
SaderBee REVIEW:
January 19, 2009

Great recipe. I used onion powder instead of the chicken seasoning and I browned the chicken on both sides and finished in the oven. Turned out wonderful. This will be a recipe I use over and over again. Thanks so much for posting.SaderBee - North Carolina
GLushis REVIEW:
December 14, 2008

Excellent! But...combine and set aside the seasoned flour in a brown paper lunch bag. Combine the crispy batter in a one gallon freezer bag.Use an electric skillet or some other device to maintain a constant temperature. Heat one quart of canola oil to 360 degrees. No cheating, 360 degrees before adding the chicken.Dip according to instructions but make sure the chicken is well drained and moist. This can be done by drying the chicken and placing it in the refrigerator for 30 minutes.Lastly (and this is where I think "Anonymous" went wrong), fry for at least 9 of the 18 minutes before touching, turning, moving or otherwise disturbing the chicken. And NEVER EVER drain on a paper towel. I "drain" on a cooling screen. This allows the oil to "drain" from the chicken resting in a paper towel which has absorbed the oil.This is the best crispy chicken recipe I've found. Thank you cdkitchen and try it again Anonymous!
GLushis December 14, 2008

Sorry, Marsha. And thanks to you as well for submitting the recipe...
winstonpatey REVIEW:
November 20, 2008

5 Really good chicken.Don't use poultry seasoning,use onion powder,or seasoning salt instead. Thanks Winston Patey Canada
Guest Foodie REVIEW:
December 5, 2007

the batter pulled away from the bird when cooking. . . I ended up with having to cut meat off of bone and make chicken soup. I did follow directions to the "T"

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Loretta Lynn's Crispy Fried Chicken Recipe | CDKitchen.com (2024)

FAQs

What makes fried chicken not crispy? ›

If the oil isn't hot enough when you start frying the chicken, the chicken will absorb too much oil and won't get crispy. You want to make sure that the oil is at the right temperature before you start frying the chicken. The ideal temperature for frying chicken is around 350°F.

Read The Full Story ›

Why is Chinese fried chicken so crispy? ›

This is done by first poaching the chicken in water with spices (e.g. star anise, cinnamon, nutmeg, Sichuan pepper, ginger, fennel, and scallions), drying it, coating with a syrup of vinegar and sugar, letting it dry thoroughly (which helps make the skin crispy) and deep-frying.

Read On ›

How does KFC get their chicken so crispy? ›

KFC deep fries its chicken for 15 minutes and then drains the oil off for another five minutes – 20 minutes in total. If you don't have a deep fryer, heat up plenty of oil in a large saucepan and do it that way.

Get More Info ›

What is the secret to keeping fried chicken crispy? ›

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

See Details ›

Should I use cornstarch or flour for crispy chicken? ›

When paired with all-purpose flour, cornstarch helps prevent gluten development, which makes the flour coating crispier, and absorb moisture (from the frying and the chicken), which also means a crispier coating. If you already have a favorite fried chicken recipe, try replacing a quarter of the flour with cornstarch.

Show Me More ›

What is the secret to crispy chicken skin? ›

The dryer the chicken skin, the better it will crisp when cooked. When you unwrap your chicken from the package, pat it dry on all sides (and inside if it's whole) with paper towels. If you have time, pop it in the fridge uncovered overnight or even for an hour and let it dry out further in there.

Discover More ›

What makes batter more crispy? ›

Rice flour and cornstarch work particularly well because they fry up crispier than wheat flour. They also absorb less moisture and fat during the frying process, making the products less greasy. This is why rice flour is often used when making tempura because it produces a very thin and crispy, dry crust.

Do you dip chicken in egg before frying? ›

Submerge the chicken in the egg wash. Remove the chicken from the egg wash and dredge it in the flour a second time. Shake off the excess flour and place the chicken skin-side down in the hot oil.

Tell Me More ›

What makes fried food extra crispy? ›

Use the Right Batter: Using a light batter or tempura mix will help keep your fried foods extra crispy while still sealing in moisture and flavor.

Why add egg to fried chicken? ›

It's lighter and crisp in a way that brings to mind a cornmeal crust. Using egg whites to adhere the coating to the chicken ensures that the crust stays put, even if your chicken sticks to the bottom of the frying pan.

Tell Me More ›

What do Chinese restaurants coat their chicken in? ›

Velveting is a Chinese cooking technique to tenderize or silken chicken, beef, and other meats. There are different methods of velveting, including oil velveting, water velveting, velveting with baking soda, and using egg whites.

Discover More ›

Does KFC use egg in their batter? ›

Original Recipe® Chicken Fresh chicken. Breaded in: Wheat flour, Salt, Monosodium glutamate, Spices, Dehydrated garlic, Modified milk ingredients, Dried egg white (Egg white, Baker's yeast, Citric acid). Cooked in: Canola oil (Dimethylpolysiloxane (Antifoaming agent), TBHQ). Contains: Wheat, Milk, Egg.

Why does my fried chicken come out not crispy? ›

If your oil temp is too high, your fried chicken will be scorched on the outside with meat that is undercooked. If the oil is too cool, your chicken will be greasy and will lack the golden-brown crispy exterior you want.

Explore More ›

What ingredient makes things crispy? ›

Interestingly, cornstarch contains 25 to 28 percent amylose, which is higher than the amount in wheat or potato starch (which are 20 to 22 percent amylose), and this is why cornstarch works the best for making crispy coatings on fried foods.

Tell Me More ›

Loretta Lynn's Crispy Fried Chicken Recipe | CDKitchen.com (2024)

ingredients

directions

added by

nutrition data

reviews & comments

FAQs

What makes fried chicken not crispy? ›

What do Chinese restaurants coat their chicken in? ›

References