Best Southern Fried Chicken Recipe

5 1 4
Best Southern Fried Chicken Recipe
Best Southern Fried Chicken Recipe photo by Taste of Home
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Best Southern Fried Chicken Recipe

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5 1 4
Publisher Photo
Here's a traditional recipe from our area of the country. My husband is a ham radio operator and we've shared this recipe with folks from all over the world.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Cook: 45 min.

Ingredients

  • 2 eggs
  • 2 tablespoons milk
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
  • 1 cup vegetable oil
  • MILK GRAVY:
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1 cup water
  • 1/8 teaspoon browning sauce, optional

Directions

In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture.
Heat oil in a large skillet; brown chicken on both sides. Cover and cook over low heat for 45-50 minutes or until juices run clear. Remove chicken from skillet; keep warm. Drain drippings, reserving 1/4 cup in skillet. Stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes. Add browning sauce if desired. Serve with chicken. Yield: 8 servings.
Originally published as Southern Fried Chicken in Country August/September 1997, p51

Nutritional Facts

1 each: 551 calories, 40g fat (8g saturated fat), 123mg cholesterol, 680mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 26g protein.

  • 2 eggs
  • 2 tablespoons milk
  • 1-1/4 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon paprika
  • 2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
  • 1 cup vegetable oil
  • MILK GRAVY:
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup milk
  • 1 cup water
  • 1/8 teaspoon browning sauce, optional
  1. In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture.
  2. Heat oil in a large skillet; brown chicken on both sides. Cover and cook over low heat for 45-50 minutes or until juices run clear. Remove chicken from skillet; keep warm. Drain drippings, reserving 1/4 cup in skillet. Stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes. Add browning sauce if desired. Serve with chicken. Yield: 8 servings.
Originally published as Southern Fried Chicken in Country August/September 1997, p51

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schamberlain User ID: 8299832 243568
Reviewed Feb. 9, 2016

"This is my first time making fried chicken, i usually bake. This is an amazing recipe. The flavor was spot on, the chicken was juicy and the gravy was awesome over mashed potatoes. I will definitely make again. Thank you for the recipe"

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