Fry the chicken: Carefully place the dredged chicken pieces into the hot oil. Be sure not to overcrowd the pan—work in batches if needed. Fry each piece for about 8-10 minutes per side, or until the chicken is golden brown, crispy, and cooked through (internal temperature should reach 165°F).
Drain the chicken: Once fried, remove the chicken from the oil and let it drain on a wire rack over a baking sheet, or on a paper towel-lined plate. This keeps the chicken crispy by allowing the excess oil to drip off.
Step 4: Serve and Enjoy
Serve hot: Arrange your beautifully crispy fried chicken on a serving platter and dig in while it’s still hot and crunchy. Pair it with your favorite sides and enjoy the taste of home.
Variations & Tips: Customize Your Fried Chicken
Nana’s Fried Chicken is fantastic as-is, but here are some ways to make it your own:
Spice It Up
Smoked Paprika: Swap the regular paprika for smoked paprika to add a rich, smoky flavor that pairs wonderfully with the crispy chicken.
Herb Infusion: Add dried herbs like oregano, thyme, or rosemary to the flour mixture for an herby twist.
Double Dredge for Extra Crispiness
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