Greek Fried Chicken

If you have been following my posts for some time now, you probably know that fried chicken is my all-time favorite childhood food. Well, it might be one of my favorite comfort foods as well. I have my go to fried chicken recipe but I wanted to jazz it up a bit, and incorporate some bright flavors underneath the crisp outer coating, and hence the name Greek fried chicken.

Greek Fried Chicken Recipe

This chicken is marinated overnight in some basic Greek flavors that includes lemon juice, oregano, and a couple of other great ingredients. Let’s get started.


  • 1 whole chicken, cut up for frying (breasts, wing, legs, thighs)
  • 1 lemon, juiced
  • 3 cloves of garlic, minced
  • 1/4 cup of olive oil
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 small onion, rough chop
  • 1 1/4 cup of all purpose flour
  • oil for drying

To a large zip lock bag, add in everything but the flour and frying oil. Mix well, seal, and place in the refrigerator overnight.

The following day, remove the chicken pieces from the marinade and place them on a plate. To another large zip lock bag, add the flour, and season with a bit more salt and pepper. Take a couple of pieces of the chicken and add them to the zip lock bag. Seal and give it a good shake, making sure you have coated the chicken with the flour. Remove, shaking off the chicken pieces to remove any excess flour, and place on a wire rack. Continue with the remaining pieces of chicken.

To a large cast iron skillet, add about an inch of oil, being careful not to add too much as it will rise when you add the chicken. Heat on medium heat until the oil reaches about 360 degrees. Add in your pieces, placing the darker meat in the center of the skillet, and carefully arrange the other pieces around the perimeter. If you have an oil splatter screen, use it, and just place onto the top of the skillet. Cook for about 4-6 minutes on each side. Don’t mess with it and keep turning it, just let it be. Reduce the heat to a medium low after turning the second time around, let the chicken cook for about another 12-15 minutes. When the chicken is done, remove the pieces from the skillet, and place on a wire rack the let any excess oil drain. Plate and serve.

I think my dinner table was pleasantly surprised when they bit into the chicken. Not only did it have the perfect crunch that you expect in great fried chicken, but it was packed full of great flavors. You really got great lemon, garlic and onion flavor in every bite. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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