Country Fried Chicken
- 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.
1 each: 526 calories, 24g fat (7g saturated fat), 189mg cholesterol, 1051mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 48g protein.
Dec 12, 2017
I don’t normally cook, my wife does the cooking in our home. I decided today to cook to give my wife a break. I must say, that was by far the best chicken I have ever cooked, when I do cook. My boys and wife really enjoyed it! Anytime I cook fired chicken, form this time forward it will be this recipe.
Thank you, for sharing such a easy and tasty recipe.
Jan 14, 2017
This was some of the best fried chicken I have ever made. I had to alter the way I cooked it because I couldn't find my cast iron skillet with the lid. I browned the chicken in oil on both sides and finished it in a 400 degree oven for 30 minutes. Came out deliciously juicy with crispy skin.
Jul 1, 2014
After reading the reviews i used buttermilk instead and the chicken was really good.
Dec 31, 1969
Very good recipe and so easy!! My family love it!
Dec 31, 1969I 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!
Dec 31, 1969
My family loved it first time and it was easy !
Aug 11, 2013
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.
Apr 20, 2013
Well worth the effort, reminds me of summer days at Grandma's house for dinner.
Jan 8, 2013
Love, love, love this recipe and so does my five year old :)
Aug 25, 2012
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