Virginia (Ginger) Dean Recipe

Southern Fried Chicken Recipe

By Virginia (Ginger) Dean grannyginger


Rating:
Serves:
4 to 6
Prep Time:
Cook Time:
Method:
Deep Fry
Comments:

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.

Ingredients

8
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)
2
eggs
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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179 Comments

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Shirley Murtagh Squirrelishone
Thursday at 6:32 PM
Hi I'm sorry to have to ask the same question over again but I didn't receive an answer. Please do you only use the chicken tenders or the whole chicken breast plus the tenders to make this recipe????????
Congrats on your blue ribbon by the way. This looks good and I would love to make it for my family.
For the gal that asked about the oil I would use Canola oil or a good vegetable oil.
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Debbie Riley 2boxerfamily
Thursday at 11:30 AM
*chickens' lol, no way to correct an error!
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Debbie Riley 2boxerfamily
Thursday at 11:29 AM
HaHa!! at Tony G. My husband loves those, I can't eat them - can barely eat the chicken breast! I grew up watching my grandma wringing chickenns' necks . . . couldn't even eat chicken until I was grown. :-) I truly can't cook anything I can't eat and there's no way I could eat a gizzard or livers! If I can't check that they're cooked correctly by tasting, I don't cook them at all. Tried it, they were never right. SO, if he wants them, off to the restaurant he goes! lol
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Tony G. bigdaddy57
Wednesday at 9:58 PM
Throwing away the livers and gizzards? That is the best part, fried up with rice & gravy!
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Debbie Riley 2boxerfamily
Wednesday at 4:01 PM
@Katherine, I had to smile when I read your response. I usually buy only chicken breasts (with bone), legs, and thighs. My grandma would have laughed at me, but I found I was throwing away the rest, after a short while I never bought a whole chicken again. It may have been more expensive per pound but when I factored in what was being tossed it probably came out close to the same cost overall. I'm betting she fixes only what her family will eat! :-D