Easy Fried Chicken


Shaking bone-in, skin-on chicken pieces one at a time in a paper bag with the flour and seasoning evenly coats each piece without making a mess (a plastic bag will work well, too).

Easy Fried Chicken
Photo: © Todd Porter & Diane Cu
Total Time:
1 hrs
8 servings

For best results, keep a careful eye on the temperature of the oil while frying so the chicken cooks evenly and gets crispy, without soaking up excess oil.


  • 1 1/2 cups all-purpose flour (about 6 3/8 ounces)

  • 1/4 cup coarsely ground black pepper

  • 3 tablespoons kosher salt, plus more to taste

  • 6 pounds bone-in, skin-on chicken pieces (any combination of drumsticks, thighs, wings, and breasts), breasts larger than 9 ounces cut in half

  • 5 cups vegetable oil


  1. Combine flour, pepper, and salt in a brown paper lunch bag; close bag and shake vigorously until pepper and salt are evenly distributed. Working with one piece at a time, add chicken to flour mixture; close bag and shake to coat chicken. Place coated chicken on a baking sheet.

  2. Heat oil in a Dutch oven over medium to 350°F. (Oil should remain at 350°F for frying, so adjust heat from medium to medium-high as needed to maintain temperature.)

  3. Working in three or four batches, add chicken to hot oil, being sure not to overcrowd Dutch oven. Fry chicken, turning often to ensure even cooking, until skin is crispy and browned and a thermometer inserted in thickest portion of meat registers 165°F, 10 to 15 minutes for drumsticks, thighs, and wings and 15 to 20 minutes for breasts (depending on size of pieces).

  4. Transfer cooked chicken to a bowl or baking sheet lined with paper towels; sprinkle with salt to taste.

Suggested Pairing

Medium-bodied, juicy Oregon Pinot Noir.

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