Southern Fried Chicken Recipe

Virginia (Ginger) Dean Recipe

By Virginia (Ginger) Dean grannyginger

4 to 6
30 Min
20 Min
Deep Fry

Naturally fried chicken is considered Southern crusine. Folks young and old enjoy good fried chicken...especially home cooked. My husband says I'm the champion fried chicken cooker. Don't know about that, but everyone who has ever tried mine really loves it, and wants to know how I get it so crispy. Hope my explanatin of how I cook fried chicken helps you develop the skills of preparing a genuine Southern tradition.

Blue Ribbon Recipe

Notes from the Test Kitchen:
This one will make you look like you're kin to the Colonel! We love the buttermilk soak combined with the self-rising flour... super crunchy.


pieces chicken breast tenderloins, boneless, skinless
2 c
buttermilk, or enough to cover chicken pieces
3 to 4 c
unbleached plain or white lily® unbleached self-rising flour
1 rounded Tbsp
rumford baking powder (if using plain flour)
app. 3-4 c
cooking oil
1/2 tsp
salt per cup flour used (if using plain flour)
salt and pepper to taste
2 c
sweet milk (regular milk)
if you fry more than one batch of chicken increase your flour and oil accordingly.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American

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Shirley Murtagh Squirrelishone
Aug 10, 2015
O.K. they just looked like they were thighs or legs to me.
Virginia (Ginger) Dean grannyginger
Aug 10, 2015
The pieces of chicken used were chicken breast tenderloins. There are no thighs or legs in the photos. However, you can use any part of a chicken, either whole pieces or cut up with this recipe. Usually, I buy my chicken breast tenderloins from Sam's Club because they are cheaper there. Sometimes, I have bought boneless, skinless chicken breast when they are on sale in the grocery store and cut each breast in half or sometimes into thirds. Seems to me that is what a chicken breast tenderloin is...just a fillet of breast.
Have a great day!
Ginger Dean
P.S. If you like fried chicken livers, it is a great way to fix them. That way you get lots of crust on each piece.
Shirley Murtagh Squirrelishone
Aug 9, 2015
Thank you so much. It's exactly what I was thinking that the tenderloins are only strips and one or two per person wouldn't be enough. Judging by the pictures they were not the tenderloins used but thighs and legs instead. Using all tenderloins could run into a few dollars wouldn't it?
Thanks again for your help. I'm not a huge meat eater but my husband is.
Have a great day and again many thanks
Marsha Eissler Meissler
Jul 17, 2015
I used 2 large boneless, skinless, breasts cut in half. It fed 4 people without huge appetites. I'm thinking if you use the tenderloins, which are just strips, at least 2 per person. A child may be happy with one and a man may want 2-4. It just depends on size of chicken and appetites of people.
Shirley Murtagh Squirrelishone
Jul 17, 2015
If you use only the chicken tenderloins (as Indicated in the ingredients) would you have enough chicken to serve 6 people. Judging by the picture it looks as though the whole chicken pieces ie legs, thighs, and breasts were used. I would really like to try this recipe BUT I do need clarification on the chicken.
I have asked for clarification before and never received an answer. Please would someone please respond positively. Thank you