Country Fried Chicken Recipe
- 1 cup all-purpose flour
- 2 teaspoons garlic salt
- 2 teaspoons pepper
- 1 teaspoon paprika
- 1/2 teaspoon poultry seasoning
- 1 egg
- 1/2 cup milk
- 1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
- Oil for frying
- 1. In a large resealable plastic bag, combine the flour and seasonings. In a shallow bowl, beat egg and milk. Dip chicken pieces into egg mixture, then add to bag, a few pieces at a time, and shake to coat.
- 2. In a large skillet, heat 1/4 in. of oil; fry chicken in oil until browned on all sides. Cover and simmer for 35-40 minutes or until juices run clear and chicken is tender, turning occasionally. Uncover and cook 5 minutes longer. Drain on paper towels. Yield: 4 servings.
Reviews for Country Fried Chicken
"After reading the reviews i used buttermilk instead and the chicken was really good."
"Very good recipe and so easy!! My family love it!"
"You should not rate a recipe you have not tried. You can tell by the ingredients or cooking method whether it will be "healthy" or not. Many recipes do not give nutritional data - if it is a family recipe you will not have the data to list with it. A bad rating for a recipe you have never made because it is too salty, too fatty, or deemed too unhealthy is not why they have the ratings. It is just for taste of final product . If you didn't make it you cannot give a rating. Go to recipes and find the "Healthy Eating" category for the low salt low fat low carb diet recipes these food critics are looking for.I found this recipe great and tasted like my mother used to make - she died in 1973 and the recipe died with her so I am very happy to find your recipe!"
"My family loved it first time and it was easy !"
"This recipe is good as is, but I like to soak the chicken in buttermilk for a couple hours before cooking. I also use seasoned salt in place of the garlic salt."
"Well worth the effort, reminds me of summer days at Grandma's house for dinner."
"Love, love, love this recipe and so does my five year old :)"
"This is the first time making Fried Chicken and this was great. I did change a couple of things. 1-instead of a shallow bowl i used a large zip bag. 2- added a few shots of Hot sauce to the wet bag. 3- added chicken to the wet bag and let it rest for 1/2 hour turning the bag a couple of times. When I was ready to start putting the pieces into the dry bag I first drained the liquid from the wet then started by dropping only 2 pieces into the dry bag at a time. Clean up was fast. Will make this again and again. Thanks"
"I have fried chicken for years, decided to try this method, it is the best even the next day cold, not a greasy taste. Love it."
"VERY GOOD! CHICKEN WAS NICE AN MOIST AND FLAVOR WAS GREAT!"
"i would like to get an honest rating from people who cook FRIED CHICKEN... if you dont want the fried foods dont look you ruin the rating system. of course if its fried in oil its greasy dont act dumb, ask stupid questions. go look up salads if thats what you eat!"
"THIS IS A KEEPER. AS FOR THE COOKING; COOK IT THE WAY YOU USUALLY FRY CHICKEN.THIS TASTE WAS VERY GOOD. THE WHOLE FAMILY LOVED THIS."
"I made a lot of chicken in my life. But your cooking time of 35-40 minutes is way off."
"who cares about the calaries - stop looking at reciepes likes this if you are so worried - tired of all these people who ruin it for everyone else moaning about calaries - salt whatever -"
"What is the caloric value? Sodium? Sat. Fat?"
"A quick fast meal ,I sure would make this."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.