This traditional Italian-American style fried chicken relies on simple pantry spices and a double-dredge technique—no buttermilk soaking required!
The result is an extraordinarily crunchy, golden crust that seals in natural juices, keeping every piece tender and succulent.
Traditionally served alongside homemade ravioli and rich marinara sauce, this crowd-pleasing dish brings pure comfort to the dinner table.
Recipe Overview
| Attribute | Details |
| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Total Time | 1 hour |
| Yield | 12 servings |
Ingredients
- 3 cups all-purpose flour
- 5 tbsp seasoned salt (e.g., Lawry’s)
- 3 tbsp garlic powder
- To taste kosher salt and freshly cracked black pepper
- 4 large eggs, thoroughly beaten
- 2 whole chickens (approx. 2 to 3 lbs each), cut into standard pieces (breasts, thighs, drumsticks, wings)
- 1 quart (4 cups) vegetable oil or canola oil for shallow/deep frying
Step-by-Step Instructions
1. Prepare the Breading Station
- In a wide, shallow dish or pie plate, thoroughly whisk together the all-purpose flour, seasoned salt, garlic powder, black pepper, and salt.
- In a second shallow bowl, whisk the 4 large eggs until completely smooth and unified.
2. Double-Dredge the Chicken
- Working piece by piece, roll the chicken in the seasoned flour mixture until lightly coated, shaking off any excess.
- Submerge the coated chicken into the beaten eggs, ensuring every crevice is wet.
- Dip the chicken back into the flour mixture, pressing firmly so a thick layer of breading adheres to all sides.
- Place the breaded pieces on a large platter or baking sheet while you coat the remaining pieces.
3. Initial Sear (High Heat)
- Pour the vegetable oil into a heavy-bottomed skillet, cast-iron pan, or deep fryer. Heat the oil to 375°F (190°C).
- Carefully lay the coated chicken into the hot oil in batches (do not overcrowd the pan).
- Fry uncovered over medium-high heat for about 5 minutes per side until the crust sets and turns light golden.
4. Steam & Cook Through (Low Heat, Covered)
- Reduce the stovetop heat to low and place a lid tightly over the skillet.
- Allow the chicken to steam-cook covered for 10 minutes. This cooks the meat thoroughly to the bone without burning the breading.
5. Final Crisping (High Heat, Uncovered)
- Remove the lid and turn the heat back up to medium-high.
- Fry for an additional 5 minutes per side to restore maximum crunch and achieve a deep golden-brown color.
- Check internal temperature: An instant-read thermometer inserted into the thickest part of the meat (without touching the bone) must register 165°F (74°C), and juices should run clear.
6. Drain & Serve
- Transfer the cooked chicken to a paper-towel-lined platter or a wire cooling rack set over a baking sheet to catch excess oil.
- Keep warm in an oven preheated to 200°F (95°C) while finishing subsequent batches.
Pro Cooking Tips for Success
Maintain Oil Temperature
Crowding the pan drops the oil temperature quickly, leading to soggy chicken. Fry in smaller batches so the oil stays around 375°F (190°C).
Use a Wire Cooling Rack
Resting fried chicken on a elevated wire rack instead of directly on paper towels keeps the bottom crust crisp by preventing moisture trap.
Pairing Suggestion
For a traditional Pasquinelli family feast, serve this chicken alongside warm cheese ravioli tossed in a long-simmered tomato red sauce.
Nutrition Facts (Per Serving)
| Nutrient | Amount per Serving | % Daily Value* |
| Calories | 622 kcal | — |
| Total Fat | 38 g | 49% |
| Saturated Fat | 10 g | 49% |
| Cholesterol | 204 mg | 68% |
| Sodium | 1304 mg | 57% |
| Total Carbohydrates | 27 g | 10% |
| Dietary Fiber | 1 g | 4% |
| Sugars | 1 g | — |
| Protein | 41 g | 82% |
| Vitamin C | 4 mg | 4% |
| Calcium | 60 mg | 5% |
| Iron | 4 mg | 21% |
| Potassium | 462 mg | 10% |
*Percent Daily Values are based on a 2,000-calorie diet. Nutritional values include the full amount of breading ingredients and an estimated oil retention value of 10% after cooking.
