crispy southern fried chicken

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

(11 RATINGS)

10.26K Pinches 18 Photos

Elaine Bovender

Wilmington, NC

Updated on Oct 4, 2024

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.

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A platter of Crispy Southern Fried Chicken.

Blue Ribbon Recipe

This Southern fried chicken will be a hit at your next picnic, family reunion, or whenever you're craving comfort food. Thanks to the assortment of spices in the crispy breading the fried chicken is savory. Once fried, the chicken pieces are crunchy, tender, and juicy.

— The Test Kitchen

prep time 1 Hr 15 Min

cook time 30 Min

method Deep Fry

yield 4-6 serving(s)

Ingredients

2 tablespoons salt
2 cups water
1 - fryer chicken, cut up or your favorite pieces (I use about 4 to 6 bone-in chicken thighs)
1 1/2 - 2 cups milk
1 large egg
1 - 1 1/2 cups self-rising flour
2 teaspoons onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 teaspoons Paul Prudhomme's Poultry Magic or other poultry seasoning (optional)
2 teaspoons chicken soup base
- canola oil, for frying

How To Make crispy southern fried chicken

Step 1

In a large plastic container, dissolve 2 Tbsp salt in about 2 cups water.

Step 2

Remove skin from chicken pieces (optional) and place in container. Add more water if necessary to cover the chicken.
Step 3

Place lid on the container and place in refrigerator for about 1 hour.
Step 4

Pour milk into a bowl. Add egg and beat with a fork until fairly smooth and set aside.
Step 5

In another bowl add flour, seasonings, and optional soup base. Chicken soup base is a moist powder. It's available in the soup/bullion aisle in most grocery stores and it is relatively inexpensive.
Step 6

Mix well with a fork.
Step 7

Dredge chicken pieces in flour mixture.
Step 8

Then dip in milk and egg mixture.
Step 9

Roll in flour mixture.
Step 10

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.
Step 11

Cook chicken for about 7 to 8 minutes per side or until juices run clear.
Step 12

Transfer chicken pieces to a serving platter.
Step 13

Alternate Cooking Methods: 1) You may also use a deep fryer set at about 350 degrees F. Add only a couple of pieces at a time and cook for about 15 minutes or until juices run clear. 2) Heat oven to about 400 degrees. In a 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.
https://youtu.be/bGmmE9iLYJs
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