Crispy Southern Fried Chicken

Name: Crispy Southern Fried Chicken
Prep time: 1 h 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 4-6
Cuisine: Southern
Ingredients: 1 fryer chicken, cut up or your favorite pieces (I use about 4 to 6 bone-in chicken thighs); 2 Tbsp salt; 2 c water; 1 1/2 to 2 c milk; 1 large egg; 1 to 1 1/2 c self-rising flour; 2 tsp onion powder; 1/2 tsp garlic powder; 1/4 tsp black pepper; 2 tsp chicken soup base; 2 tsp Paul Prudhomme's poultry magic or other poultry seasoning (optional); canola oil for frying

By Elaine Bovender
@Elaine55

My family loves good fried chicken and I've been making this recipe for years. My grandmother first told me how to do this when I was just a young bride, trying to learn to cook. This recipe makes crispy fried chicken that comes out golden and flavorful. My family loves this chicken and it's a big hit at potlucks and picnics served with potato or macaroni salad. I hope you enjoy this chicken as much as we have.

Blue Ribbon Recipe

This chicken is going to be a hit at your next picnic or family reunion! The flavors in the breading blended together just perfect.

We did remove the skin before soaking and battering. This chicken is delicious! The Test Kitchen

Rating:

★★★★★ 11 votes5

Comments:

99 Comments

Serves:

4-6

Prep:

1 Hr 15 Min

Cook:

30 Min

Method:

Deep Fry

Ingredients

Add to Grocery List

1

fryer chicken, cut up or your favorite pieces (I use about 4 to 6 bone-in chicken thighs)
2 Tbsp

salt
2 c

water
1 1/2 to 2 c

milk
1 large

egg
1 to 1 1/2 c

self-rising flour
2 tsp

onion powder
1/2 tsp

garlic powder
1/4 tsp

black pepper
2 tsp

chicken soup base
2 tsp

Paul Prudhomme's poultry magic or other poultry seasoning (optional)
·

canola oil for frying

How to Make Crispy Southern Fried Chicken

Step-by-Step

In large plastic container, dissolve 2 tablespoons salt in about 2 cups water. Remove skin from chicken pieces (optional) and place in container. Add more water if necessary to cover chicken. Place lid on container and place in refrigerator for about 1 hour.
Pour milk into a bowl. Add egg and beat with fork till fairly smooth and set aside. In another bowl add flour, seasonings and soup base. Mix well with fork. Dredge chicken pieces in flour mixture, then dip in milk and egg mixture. Roll in flour mixture.
In a large deep iron skillet add oil to about 1" deep. Heat oil to about 375 degrees and add chicken pieces. You must do this in batches of about two pieces of chicken at a time, so as not to overcrowd your pan. Cook chicken about 7 to 8 minutes per side or until juices run clear. Transfer chicken pieces to serving platter. You may also use a deep fryer set at about 350 degrees. Add only a couple of pieces at a time and cook for about 15 minutes or until juices run clear.
ALTERNATE METHOD: Heat oven to about 400 degrees. In cast iron skillet, brown chicken pieces in hot oil. Transfer chicken pieces to a broiler pan coated well with cooking spray and bake for about 20 minutes or until juices run clear. Remove from oven and transfer to serving platter.
Chicken soup base is a moist powder. It's available in the soup/bullion aisle in most grocery stores and it is relatively inexpensive.