Great fried chicken is all about two things: juicy meat and a shatteringly crisp crust. In this version, the chicken is gently poached first in an aromatic broth so it stays tender, then dipped in an egg, paprika and chili binder that helps the seasoned crumb cling tightly. A quick fry at 355°F (180°C) gives you a golden, crunchy coating that works beautifully for family dinners in Canada or the U.S., especially with Belgian-style fries or a fresh Caesar salad on the side.

This version is perfect as an appetizer platter or as a main dish with sides like authentic Belgian fries, a simple homemade Caesar salad, or even a creamy pasta like chicken fettuccine Alfredo. You can also pair it with my homemade mayonnaise or even my homemade Big Mac sauce for dipping.

Why This Fried Chicken Works

Poaching first → guarantees doneness and moisture, so the frying is only for color and crunch.
Liquid binder with eggs, chili, paprika → this is the piece many people miss; it glues the crumb to the chicken and adds color.
Two-part coating (flour + crumb) → more texture than just flour.
Harissa–mustard mayo → a fast sauce that fits the flavor profile.
Based on my video, but with a few changes since I published it → clearer quantities, better salt balance, and a resting step.

Ingredients

Poached Chicken

1200 g (about 2.6 lb) chicken drumsticks or thighs, skin off
1500 ml (6 cups) water
200 g (7 oz) carrots, in chunks
120 g (4.2 oz) onion, halved
1 leek, in pieces
2 garlic cloves
1 bouquet garni (basil, thyme, bay leaf)
18 g (1 tbsp) fine salt
Freshly ground pepper

Liquid Binder

2 large eggs
60 ml (¼ cup) water or milk
5 g (1 tsp) sweet paprika
2–3 g (½ tsp) mild chili powder
3 g (½ tsp) salt
Black pepper

Dry Coating

150 g (1 ¼ cups) fine breadcrumbs
150 g (1 cup) all-purpose flour
5 g (1 tsp) paprika
3 g (½ tsp) chili powder
6 g (1 tsp) salt
Black pepper

Harissa–Mustard Mayo

15 g (1 tbsp) Dijon mustard
15 g (1 tbsp) harissa
5 ml (1 tsp) vinegar or lemon juice
120 ml (½ cup) neutral oil
Salt, pepper

Frying

3 L (3 quarts) frying oil
Target temp: 180°C / 355°F

Step-by-Step Instructions

1. Poach the Chicken

In a large pot, add water, carrots, onion, leek, garlic, bouquet garni, salt and pepper. Bring to a gentle boil.
Add the chicken pieces, lower to a gentle simmer and cook about 30 minutes, until a small knife goes in without resistance.
Remove the chicken to a tray and let it cool 10–15 minutes. This step is important: hot, steamy chicken will make the coating slide off.
Keep the broth: blend the veggies and broth to make a quick soup for later.

2. Make the Liquid Binder

In a bowl, whisk the eggs with the water/milk.
Add paprika, chili, salt and pepper. This gives color and a light kick.
This is your “glue” between chicken and crumb.

3. Prepare the Dry Coating

In a large shallow dish, mix breadcrumbs, flour, paprika, chili, salt, pepper.
Taste a pinch — it should be salty enough, because fried food mutes seasoning.

4. Bread the Chicken

Take each cooled piece of poached chicken.
Dip in the liquid binder → let excess drip.
Roll in the dry coating → press with your hand so it sticks.
Place the coated pieces on a rack and let them rest 10 minutes. This hydrates the flour and avoids the coating cracking in the oil.

5. Fry

Heat the oil to 180°C / 355°F.
Fry 3–4 pieces at a time so the temperature doesn’t drop.
Since the chicken is already cooked, you only need 6–8 minutes to get golden and crisp.
Drain on a rack and season with a pinch of fine salt.

6. Make the Harissa–Mustard Mayo

Mix mustard, harissa, vinegar, salt, pepper.
Whisk in oil gradually until creamy.
Adjust heat and acidity.

Substitutions

Chicken: drumsticks are best, but thighs work. Breast works if you cut it in large chunks and poach only 15 minutes.
Breadcrumbs: use panko for extra crunch.
Chili: replace with smoked paprika for kids.
Sauce: swap the harissa mayo for this homemade mayonnaise or this homemade tartar sauce.
Oil: any neutral oil with high smoke point.

FAQ

Do I have to poach first?
For this version, yes. That’s how we guarantee the chicken is cooked through and juicy. It’s different from Southern fried chicken, which marinates raw chicken then fries longer.

Why is my coating falling off?
The binder step (eggs + chili + paprika) and the 10-minute rest are non-negotiable. Also, the chicken must be cooled before coating.

Can I double fry?
Yes — fry 4 minutes, rest 5 minutes, fry 1–2 minutes again. Super crispy.

Can I bake instead of frying?
You can, at 200°C / 400°F with a little oil spray, but you won’t get the exact same crunch.

What to serve it with?
Try it with authentic Belgian fries, creamy tomato soup, or even a fresh Greek salad.

Crispy homemade fried chicken — Poached chicken, egg–chili binder and extra-crunch coating

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Prep Time 20

Cooking Time 15

Portions 4 Portions

Calories 450 kcal

Ingredients

Poached Chicken

1200 g about 2.6 lb chicken drumsticks or thighs, skin off
1500 ml 6 cups water
200 g 7 oz carrots, in chunks
120 g 4.2 oz onion, halved
1 leek in pieces
2 garlic cloves
1 bouquet garni basil, thyme, bay leaf
18 g 1 tbsp fine salt
Freshly ground pepper

Liquid Binder

2 large eggs
60 ml ¼ cup water or milk
5 g 1 tsp sweet paprika
2 –3 g ½ tsp mild chili powder
3 g ½ tsp salt
Black pepper

Dry Coating

150 g 1 ¼ cups fine breadcrumbs
150 g 1 cup all-purpose flour
5 g 1 tsp paprika
3 g ½ tsp chili powder
6 g 1 tsp salt
Black pepper

Harissa–Mustard Mayo

15 g 1 tbsp Dijon mustard
15 g 1 tbsp harissa
5 ml 1 tsp vinegar or lemon juice
120 ml ½ cup neutral oil
Salt pepper

Frying

3 L 3 quarts frying oil
Target temp: 180°C / 355°F

Instructions

Poach the Chicken

In a large pot, add water, carrots, onion, leek, garlic, bouquet garni, salt and pepper. Bring to a gentle boil.
Add the chicken pieces, lower to a gentle simmer and cook about 30 minutes, until a small knife goes in without resistance.
Remove the chicken to a tray and let it cool 10–15 minutes. This step is important: hot, steamy chicken will make the coating slide off.
Keep the broth: blend the veggies and broth to make a quick soup for later.

Make the Liquid Binder

In a bowl, whisk the eggs with the water/milk.
Add paprika, chili, salt and pepper. This gives color and a light kick.
This is your “glue” between chicken and crumb.

Prepare the Dry Coating

In a large shallow dish, mix breadcrumbs, flour, paprika, chili, salt, pepper.
Taste a pinch — it should be salty enough, because fried food mutes seasoning.

Bread the Chicken

Take each cooled piece of poached chicken.
Dip in the liquid binder → let excess drip.
Roll in the dry coating → press with your hand so it sticks.
Place the coated pieces on a rack and let them rest 10 minutes. This hydrates the flour and avoids the coating cracking in the oil.

Fry

Heat the oil to 180°C / 355°F.
Fry 3–4 pieces at a time so the temperature doesn’t drop.
Since the chicken is already cooked, you only need 6–8 minutes to get golden and crisp.
Drain on a rack and season with a pinch of fine salt.

Make the Harissa–Mustard Mayo

Mix mustard, harissa, vinegar, salt, pepper.
Whisk in oil gradually until creamy.
Adjust heat and acidity.

Video

Notes

Substitutions

Chicken: drumsticks are best, but thighs work. Breast works if you cut it in large chunks and poach only 15 minutes.
Breadcrumbs: use panko for extra crunch.
Chili: replace with smoked paprika for kids.
Sauce: swap the harissa mayo for this homemade mayonnaise or this homemade tartar sauce.
Oil: any neutral oil with high smoke point.

FAQ

Why is my coating falling off?
The binder step (eggs + chili + paprika) and the 10-minute rest are non-negotiable. Also, the chicken must be cooled before coating.

Can I double fry?
Yes — fry 4 minutes, rest 5 minutes, fry 1–2 minutes again. Super crispy.

Can I bake instead of frying?
You can, at 200°C / 400°F with a little oil spray, but you won’t get the exact same crunch.

What to serve it with?
Try it with authentic Belgian fries, creamy tomato soup, or even a fresh Greek salad.

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