I cannot make crispy fried chicken for the life of me. I'm cooking it on the stovetop with canola or veggie oil. I'm sure the oil is hot enough, and I don't crowd the pan. I've tried a variety of recipes and coatings, but the result is always the same. Are there magic words I should be saying?

Bone in or out? A coworker taught me my tried n true for bone in.

I skin my bone-in chicken, and coat with flour (mixed with spices), I let the flour sit on the chicken while the oil heats up. I don't use more than an inch of oil, maybe half an inch in the pan. When hot, I put the chicken pieces in, meaty side down. Put the lid on the pan. Let it cook for 10 minutes on medium-high. Then I turn over, and let cook for another ten minutes with lid on. Flip again and cook for 5 minutes or so without the lid. Drain on a raised rack set over paper toweled pan...comes out perfect,crispy, not greasy.

As for chicken breasts, I take a mallet and pound the breasts thin, dip in flour, then egg, then bread crumbs, mixed with cornflake crumbs. Fry til done. Always crispy and yummy.

nak

my mil yaught me to fry chicken and she makes awesome chicken

I use three shallow pans, in the first one flour, in the second one either mix egg with a little water or use buttermilk and the third I mix flour with a little salt and pepper. Dip the chicken in the flour then the egg/milk then the flour. Have your oil in a pan and hot but not smoking. (I use about 1 inch of oil in a cast iron skillet.) Put your chicken in and leave it alone, don't move it around at all. Wait until you are pretty sure that it is browned completely on one side and then flip it. Take it out and let it drain on paper towel covered plate.

I would make sure that you aren't moving the chicken and that your oil is hot enough.

nak

my mil yaught me to fry chicken and she makes awesome chicken

I use three shallow pans, in the first one flour, in the second one either mix egg with a little water or use buttermilk and the third I mix flour with a little salt and pepper. Dip the chicken in the flour then the egg/milk then the flour. Have your oil in a pan and hot but not smoking. (I use about 1 inch of oil in a cast iron skillet.) Put your chicken in and leave it alone, don't move it around at all. Wait until you are pretty sure that it is browned completely on one side and then flip it. Take it out and let it drain on paper towel covered plate.

I would make sure that you aren't moving the chicken and that your oil is hot enough.

Yes to everything she said especially the cast iron. The only thing I would add is you need to fry it in Crisco shortening. Crisco really makes a difference in how your chicken will taste and how crispy the skin will be.

I've tried both bone-in and boneless. I'll give your methods a shot and see how it goes. Maybe I am using too much oil? I fill the skillet with enough to cover the chicken. When I made chicken last night, I was thinking about using Crisco, but I wasn't sure if you could use that to fry or not (I have very limited experience with shortening). Thanks for all the tips!

nak

maybe too much oil when i put my chicken in the oil comes about halfway up

that is why i let one side get good and brown and then turn it

you can fry with crisco but i use canola oil