Fried and Roasted Chicken Recipes

Use versatile chicken to treat your family to crispy fried or easy roasted chicken.

By: Wendy Kalen
Crunchy on the outside, tender and moist on the inside, this fried chicken has it all. There’s nothing like homemade fried chicken for a treat everyone loves!

Fried Chicken Recipe
Serves: 4-6
Prep time: 25 minutes
Cook time: About 18 minutes per batch
Difficulty: Intermediate
Vegetable oil
15 mL (1 tbsp) kosher salt
15 mL (1 tbsp) paprika
5 mL (1 tsp) ground red pepper
5 mL (1 tsp) garlic powder
2 eggs
30 mL (2 tbsp) water
250 mL (1 cup) flour
1 1365 gram (3-4 pound) chicken, cut in 8 pieces*

*Tip: Have your local butcher do this or buy pre-segmented pieces at your local grocer.

Dutch oven
2 cookie sheets
2 wire racks
2 pie plates or small, flat bowls


  1. In a large, straight-sided skillet or Dutch oven add 1 1/2-centimetre (1/2-inch) oil
  2. Heat over medium setting to 180 C (350 F)
  3. Place a wire rack over each of the two cookie sheets
  4. In a small bowl, combine the salt, paprika, red pepper and garlic powder
  5. In a pie plate, whisk the eggs and water to combine
  6. Spread the flour in another pie plate
  7. Generously season chicken with the spice blend
  8. Dip both sides of each piece into the egg mixture, letting the excess run off
  9. Coat each piece completely in flour, shaking off any excess, and repeat until all pieces are coated
  10. Place on wire rack, making sure pieces do not touch
  11. Gently place in the oil as many pieces that will fit in the pan without crowding it (be careful, as the oil can pop)
  12. Cover the pan and fry until bottom is light brown, about 4 minutes
  13. Uncover, and then turn over chicken pieces
  14. Cook, keeping the oil temperature at 150 F (300 F) and turning the pieces about every 5 minutes
  15. Fry about 9 minutes more for white meat and 13 minutes more for dark meat, or until an instant-read thermometer registers 74 C (165 F)
  16. Place on wire cooling rack

Tip: Nothing pairs with fried chicken better than three easy, delicious barbecue sauces !

Tip: Why not make it a complete dinner? Pair fried (or roasted) chicken with easy sides like green bean salad, yummy potato salad, crunchy onion rings or wholesome succotash. Then, end on a sweet note with oh-so-simple pecan pie cookies.

Fried Chicken Tips

  1. Put the flour in a plastic bag; place up to three pieces in the bag and shake to coat them
  2. The stove may need to be turned down when the lid is on the pot to maintain a temperature of 150 C (300 F)
  3. To avoid burning, do not allow oil to get above 180 C (350 F)
  4. Use an electric skillet or fryer if available
  5. Use enough oil so the bulb of a thermometer is immersed, but not touching the bottom of the pot or pan
  6. When using an instant-read meat thermometer, make sure that it is in the thickest part of the meat and not touching the bone

Roast Chicken Recipe
Serves: 4-6
Prep time: 10 minutes
Cook time: 1 hour 20 minutes
Difficulty: Easy

1 1365 gram (3 1/2-pound) chicken
1 lemon, punctured in a few places with a fork
5 mL (1 tsp) kosher salt
2 mL (1/2 tsp) ground black pepper
1 large onion, sliced in 1 1/2-centimetre (1/2-inch) rounds


  1. Heat oven to 220 C (425 F)
  2. Remove giblets from cavity and insert lemon in cavity
  3. Season the chicken with salt and pepper
  4. Place onion on sided cookie sheet in the middle of the tray and fold wings under the chicken
  5. Place chicken, breast-side up, on top of onions
  6. Roast for 1 hour 20 minutes until instant-read thermometer inserted in the thickest part of the thigh registers 74 C (165 F)
  7. Let the chicken rest 10 minutes before carving

Sauce Idea: Move the chicken and onions to a cutting board. Discard the lemon. Carefully pour the liquid on the pan into a heatproof measuring cup. Scrape the bits off the pan, add them to the jus and skim the fat from the top. Finely chop the onions, add them to the jus and serve with the chicken.


  1. If you like lemon flavour, squeeze the lemon’s juice into the jus
  2. Add any herbs you like to brighten the jus
  3. Put the degreased jus in a small pan, add chopped herbs and cook over medium heat until fragrant, about 2-3 minutes
  4. Check chicken 15 minutes before the cooking time is over; chickens cook at various rates depending on the amount of water in them, their shape and true oven temperature

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