Print Options

Back to Southern-Fried Fryer >

Include these items:

Taste of Home Logo

Southern-Fried Fryer

 Southern-Fried Fryer
I can quickly prepare this chicken, bake it and have a hearty meal waiting for my husband at the end of the day. It's just right for his unpredictable farmer's schedule!
4 ServingsPrep: 10 min. + marinating Cook: 40 min.


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1 egg
  • 1 cup vegetable oil
  • 1 to 2 garlic cloves, minced
  • 1/2 teaspoon dried rosemary, crushed
  • 1/2 teaspoon each paprika, dried oregano and tarragon
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons salt, divided
  • 3/4 teaspoon pepper
  • 2 cups vegetable oil


  • Place chicken in a 13-in. x 9-in. dish. In a small bowl, beat egg;
  • add oil, garlic and seasonings. Pour over chicken, turning pieces to
  • coat well. Cover and refrigerate for 2 hours.
  • In a large resealable plastic bag, combine flour, 1-1/2 teaspoons
  • salt and pepper. Drain chicken, discarding marinade. Add chicken, a
  • few pieces at a time, to the flour mixture. Seal bag and toss to
  • coat.
  • Heat oil in a large skillet or Dutch oven or medium-high heat. Brown
  • chicken on all sides. Sprinkle with remaining salt. Cover; reduce
  • heat to medium-low and cook for 30-40 minutes or until juices run
  • clear. Yield: 4 servings.

2 of 2

Southern-Fried Fryer (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.