Texas Fried Chicken

Telisia Dodd


In my house my granmother did all the cooking while my mother and father was at work , she would cook two kinds of meats a day, and one of them was her fried chicken.

★★★★★ 10 votes
10 Min
30 Min
Deep Fry

Blue Ribbon Recipe

Notes from the Test Kitchen:
Perfectly salty and crisp, I would eat this delicious chicken any time of the day or night! We added the egg in with the buttermilk and it turned out terrifically.


1/2 c
egg, beaten
1 c
flour or panko bread crumbs
2 tsp
garlic salt
1 tsp
1 tsp
ground black pepper
1/4 tsp
poultry seasoning
( 4 -5pound ) chicken cut up
3 c
vegetable oil
1/2 stick
2 qt
cold water
1/2 c
kosher salt

How to Make Texas Fried Chicken


  • 1To make the brine; stir kosher salt into water until dissolved. Place chicken parts in a nonreactive bowl or pot; add enough brine to cover completely. Refrigerate up to 8 hours. Drain the brined chicken and rinse out the bowl it brine was in. Return the chicken to the bowl, pour milk over . Cover and refrigerate for another four hours.
  • 2Meanwhile, prepare the oil for frying by putting oil, butter in pan, I prefer a deep fryer. Cook over low heat for 30 minutes, skimming as needed, until the butter ceases to throw off foam , just before frying , increase the temperature to medium-high , began to fry, do not overcrowd the pan or the cooking oil will cool.
  • 3In another bowl mix all dry ingredients , roll chicken in dry batter, began to fry.
  • 4Using tongs, slip some of the chicken pieces, skin side down, into the heat fat until chicken is golden brown. drain on wire rack or crumpled paper towels, and serve.

Printable Recipe Card

About Texas Fried Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Southern
Other Tag: Quick & Easy
Hashtag: #chicken