Southern Fried Chicken Recipe

Beautiful! Beautiful! Beautiful! The chicken came out crisp and golden, while remaining wonderfully moist! The smells alone drew my teenage brothers away from the video games! (A magical feat as far as I'm concerned.) I too was always intimdated by frying chicken. My oil was always too hot and my batter never stuck. I always rinsed the chicken in water then just rolled it in flour. This time I took another reviewer's suggestion and did an egg wash. Amazing! Overall everything was to die for and I will DEFINATELY be using this recipe again! I used boneless skinless breast instead of boned chicken and took the advice of another reviewer and added 1 tsp. of garlic powder and 1 tsp. of onion powder. Thumbs WAY up on this one! Thanks to the poster and helpful reviewers!

I made this last night and it was delicious! As others reviewers suggested, I soaked in ice water with salt for about 15 minutes while I prepared everything else. I also added a few suggested spices. I mixed all of my spices together and rolled the chicken in that before dredging the flour. I used salt, pepper, garlic powder, onion powder, paprika and cayenne pepper (we like it spicy!). Once dredged in flour, I let it rest on a wire rack for about 10 minutes so the flour and spices wouldn't just fry off and stick to the pan. I fried in an electric skillet at 360 and turned it very often (about every 5 minutes). I used only drumsticks because that's what we like. I cooked it 30 minutes and it was spicy, crispy and cooked to perfection. I will definitely be using this recipe from now on. Thank you!

My new go-to fried chicken recipe! I was reluctant to skip the usual dipping in egg/milk before coating in flour but wanted to try this method...i figured if it works, I can skip the egg or milk & save time in the future. I'm happy to say that it worked perfectly without the egg or milk! I used chicken breasts cut into pieces and added 1 tsp garlic powder & 1/2 tsp onion powder to the flour before shaking it all up in a ziplock bag. I used olive oil for frying. One tip... drain your fried foods on a cooking rack to keep all sides crispy (not soggy from placing on a paper towel.

I did brine the chicken about 4 hours in advance. ("Simple Chicken Brine" on this site) And I double-dipped the pieces in flour. Dip once and let rest for several minutes. Dip a second time right before putting the pieces in oil. Otherwise, followed this recipe exactly. Was asked by several guests for the recipe. The best, most flavorful fried chicken ever. Didn't miss the garlic, onion or other flavors some have suggested. This was tasty to the bone.

I'll give this 3 stars because of everyone else's reason: it's incomplete. Add some eggs and dip the chicken in the eggs before dipping it in the breading of 1 teaspoon paprika, pepper, salt, onion powder, and garlic powder as well as 1 cup of flour. Then fry it slowly at maybe medium high heat and flip every 2 minutes until it gets darker brown. I'd also make an incision in the meat to check on the pinkness every so often as well. I'd do this for about 15-30 min.

I let the chicken sit in cold buttermilk for about an hour and then went into the flour mixture which kept the flour on quite well. One caveat though is that I used an air fryer but otherwise it turned out super crispy and tasty.

I only fried breasts of the chicken in a cast iron skillet with canola oil, letting it heat up for a long time, I think this is key. As suggested I did do the 20 min ice water brine, also added a bit more spice to the flour and on the chicken. I fried the breasts about 30 minutes, flipping every 7 to 10 minutes. Turned out crispy and brown on outside, juicy on inside.

The only things I do differently is dip the pieces of chicken in a mixture of egg whites & a little milk before I flour them but I repeat that step twice so that they get double breaded and the crispy coating stays on so superbly!

I have not had truly fried chicken at home in at least 40 years in fact I avoided it mainly do to the mess. This receipt was,as expected, a bit messy but the enjoyment of the absolutely delicious and moist chicken was worth the extra cleanup. I used Crisco instead of oil but I'm sure it will be just as good either way. I used a cast iron skillet and only cooked 5 pieces at a time which allowed for more space and easy turning of the chicken. Because I haven't done this in many years I kept checking the chicken with a meat thermometer to insure I didn't over cook them. If I change anything on this receipt I believe I might add a bit of spice to the flour mix but either way it was awesome.

Eating these right now and my whole family was very impressed! I did add one thing, one teaspoon of corn starch to the flour mix...it makes for a crispier crust and a prettier golden color.

Excellent recipe! Instead of just salt and pepper I added Creole seasoning and extra paparika. The other reviews on here were also very helpful! Especially the one about putting the chicken in ice water and salt to get rid of the veins, it really worked, wow! That is a hint I will use for the rest of my life! I also followed other reviewers and let the chicken sit for a few minutes after dredging it in flour and then put it in the flour again right before frying. If you like a thick fried breading, this is the way to do it! Also, to make sure my oil was at 365, because I have a gas stove and no thermometer, I heated up my pan of oil in the oven at 365 and then put it on the stove with a medium flame. I didn't have any flour coming off the chicken as it went into the oil. I waited about 8 minutes before turning the chicken, and then after another 8 minutes I turned it again, so I did turn the chicken a couple of times, but it came out fine. I was just worried about burning it, but it came out GREAT!

Definitely saving this! Looks much healthier (as possible) than store/restaurant bought fried chicken. The only thing I would add, is soaking the chicken in buttermilk for a few hours before cooking. My Granny (from South Carolina) used to make fried chicken and she did it pretty similar to this but soaked it in butter milk to keep the chicken tender.

I brined in buttermilk 4 to 6 hours then rinsed and dried. I then dipped in the floor mixture and let rest 30 to 45 mins. Then dip again and fried. I found it's easier to regulate the temperature in an electric pan. Since i don't fey very often I tend to overheat or underheat the oil. An electric fry pan keeps it at the perfect temp

I’m so happy I found this recipe.

I would add more cayenne pepper next time

Tried it for a gathering — huge success.

Next time, I’m adding maybe onion salt or garlic salt. Overall decent taste though! It took longer to fry than what was suggested in the recipe. Because of that, one of my eight pieces was undercooked at the bone meat.

I had to cook it for about 20 minutes because the first batch was bloody.

Delicious. Don't be shy with the spices

Family LOVED it!! Tasty chicken - 5 brats divided in half/ third for 7 minutes/ side. Yum!