Country Fried Chicken Recipe
Country Fried Chicken Recipe photo by Taste of Home
Next Recipe

Country Fried Chicken Recipe

Read Reviews
4.5 17 20
Publisher Photo
This is one of our favorite recipes to take along on a picnic. We like to eat the chicken cold, along with a salad and watermelon. It's a real treat!
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 40 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 526 calories, 24g fat (7g saturated fat), 189mg cholesterol, 1051mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 48g protein.


  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.
Originally published as Country Fried Chicken in Country June/July 1996, p51

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Country Fried Chicken

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
pajamaangel User ID: 1603339 259667
Reviewed 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."

efwynne User ID: 4092460 11427
Reviewed Jul. 1, 2014

"After reading the reviews i used buttermilk instead and the chicken was really good."

diandrew77 User ID: 7505915 14473
Reviewed Apr. 29, 2014

"Very good recipe and so easy!! My family love it!"

Toonietoad User ID: 7119167 4637
Reviewed Jan. 30, 2014

"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!"

Bugs4life User ID: 7457883 23414
Reviewed Oct. 26, 2013

"My family loved it first time and it was easy !"

sugarcrystal User ID: 5836839 28993
Reviewed 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."

bearguy64 User ID: 7234338 10827
Reviewed Apr. 20, 2013

"Well worth the effort, reminds me of summer days at Grandma's house for dinner."

kcar8498 User ID: 5191730 23222
Reviewed Jan. 8, 2013

"Love, love, love this recipe and so does my five year old :)"

ribbet39 User ID: 805471 20838
Reviewed 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"

whywhat User ID: 6148151 11338
Reviewed Oct. 15, 2011

"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."

Loading Image