Southern Fried or Oven Baked Chicken

Henry Griswold


See my notes in recipe

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4 to 6


30 Min


20 Min




see below

Directions Step-By-Step

15 photos

Recipe Rating:

Serves: 4 to 6
Prep Time: 30 Min
Cook Time: 20 Min or until browned and cooked depending on frying or oven baking
Cooking Method: Deep Fry or Oven Bake at 400 degrees for 30 min until done. See


8 pieces chicken breast tenderloins, boneless, skinless
2 c buttermilk, or enough to cover chicken pieces
3 to 4 c I prefer Kentucky Kernal Flour (Walmart) or use 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 if frying
1/2 tsp salt per cup of plain flour used
salt and pepper to taste OR Alternate Seasoning Suggestion:
for the coating
1 tsp. garlic powder
1 tsp. paprika
1 tsp. turmeric
½ tsp. black pepper
1 tsp. sugar
½ tsp. baking soda
1 tsp. jamaican cur
2 c Coconut milk (or reg milk)
2 eggs
if you fry more than one batch of chicken increase your flour and oil accordingly.

Naturally fried chicken is considered Southern cusine. 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.

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Comments from the Test

1 I soak my chicken in buttermilk for at least 30 minutes to an hour. Overnight is better

2 Stir eggs into milk using a fork or wire whisk.
Prepare 3 bowls or pans with flour in two of them and milk egg mixture in a third pan. As a variation, use Panko Bread Crumbs for the last dipping in third pan instead of flour. Have extra flour and Panko crumbs ready to add to bowls or pans as flour or crumbs gets clumped up.

3 You'll be double dipping your chicken. Since it gets kind of messy I put waxed paper under my pans.
4 As you remove chicken pieces from buttermilk do the following:
1. Put them into egg/milk mixture
2. Batter in flour
3 Dip again into egg/milk mixture
4. Batter them again in Panko Bread Crumbs (my preference) if baking OR flour if frying
This will give you a wonderful, thick and crispy crust on your chicken.

5 Fry chicken in 2 to 3 inches of hot oil. Maintain a medium high temperature. You can't fry chicken too hot, or it will burn...but if your temperature is too low your chicken will be soggy. Also, to have crispy fried chicken, never cover your pan with a lid.

6 Turn chicken pieces carefully while frying. I turn my chicken several times while it is cooking using tongs. I usually fry 7 or 8 pieces at the time and it takes about 20 minutes per batch. (When company is coming I'll do at least 16 pieces of chicken in two batches).

7 Fry chicken to a pretty sort of golden brown color.
Always be very careful and safe when working with hot oil.

8 If you are frying more than one pan full of chicken, make sure you remove the crumbs from your grease with a slotted spoon or strainer between batches. If necessary add more oil to your second batch as needed.

9 Drain chicken on napkins or paper towels.
My Notes:
I recommend using Kentucky Kernal seasoned flour (Walmart). One could substitute Coconut Milk if you want it sweet. I would use Panko Bread Crumbs for the final coating and baking in oven as suggested next.
Oven Fried Chicken: Try baking this chicken by placing half stick of butter in 9x12 pan in a 400 degree preheated oven, then coated chicken using my preferred Panko Crumbs for final coat as directed in recipe. Bake for 20 minutes and turn and bake for 20 more minutes for total of 40 minutes or until done depending on whether using boneless skinless chicken.

Seasoning Alternative for the coating:
3 to 4 cups Kentucky Kernal seasoned flour
1 tsp. garlic powder
1 tsp. paprika
1 tsp. turmeric
½ tsp. black pepper
1 tsp. sugar
½ tsp. baking soda
1 tsp. jamaican curry powder

Another alternative: Add 1 tsp. vinegar to your 2 cups of reg or Coconut Milk

Serve with this pineapple side:
1 fresh ripe pineapple – sliced
½ cup of fresh basil – chopped
for the dressing:
½ cup of fresh basil – chopped
3 tablespoons of lemon juice
3 tablespoon of honey

About this Recipe

Course/Dish: Chicken, Dips, Salsas
Main Ingredient: Chicken
Regional Style: Southern