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Best Southern Fried Chicken


  • 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 canola oil
  • 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
  • Fresh oregano, 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. In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet.
  • 3. For gravy, 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 or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.

Nutrition Facts

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


Average Rating:
  • schamberlain
    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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