Southern Fried Chicken

Annette Landis

By
@cookingmaniac

found this in one of those little cookbooks at the checkout(big weakness for me. can't seem to pass them up)it's from a book called down-home cooking from wesson oil.love this recipe. it's just as good cold as it is hot.i only make it a few times a year but when i do i buy 2 large packs of chicken legs and fry away.my bf takes it to work and his buddies want to know where he buys it at.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
15 Min
Cook:
45 Min
Method:
Pan Fry

Ingredients

2 1/2-3 lb
chicken
2 c
self rising flour
2 tsp
salt
1 tsp
pepper
1 tsp
paprika
1 tsp
onion powder
1/2 tsp
ground sage
1/4 tsp
garlic powder
2
eggs
2 Tbsp
water
vegetable oil

Step-By-Step

1Rinse chicken,pat dry and set aside.
2Fill electric skillet no than half its depth with vegetable oil.Heat to 325-350 degrees F.
3In large ziploc bag combine flour and seasonings.(I usually make extra and put in another bag in case flour mixture gets to clumpy after you start coating chicken)
4Mix eggs with water.Put in dish large enough to dip chicken in.
5Shake chicken, one piece at a time in flour mixture and lay on cookie sheet.
6Dip chicken in egg mixture, then shake again in flour mixture til completely coated.
7Fry chicken,a few at a time,skin side down for 15-20 minutes.(i usually can fit 8 legs in skillet at a time)
8Turn chicken,put a lid on skillet and fry another 15-20 minutes.
9Remove lid and continue to fry another 5 minutes.
10Drain on paper towels and let set for 5 minutes before serving

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #Fried, #chicken