Recipe Traditional Southern Fried Chicken

The simplest homemade Southern fried chicken recipe exists here. It's juicy and crispy and is sure to become a family favorite. You also don't need to prepare a lengthy buttermilk marinade, so that's another convenience. 

The chicken is simply dredged in a milk and egg mixture, then quickly shaken in seasoned flour as part of the two-part batter. Although other recipes call for boneless chicken breasts or thighs with equally delicious results, this dish calls for bone-in pieces. 

Along with mashed potatoes, cole slaw, creamed corn, or some other vegetable side dish, serve the chicken.

• Preparation: 15 mins
• Cook: 60 minutes
• Total: 75 mins
• Servings: 4 servings

"Fried chicken can be intimidating, but cooking it is enjoyable. There is enough batter left over to cover any extra chicken, and making it is easy. It is crucial to keep the oil at a consistent temperature. Furthermore, thermometers are crucial. You can make traditional, crispy fried chicken for dinner if you stick to the instructions and advice." — Colleen Graham

Southern Fried Chicken ingredients

1.5 cups of milk

2 big eggs

2 1/2 cups of all-purpose flour

2 tablespoons of salt plus extra for topping

2-tablespoons of black pepper

4 lbs. of bone-in, skin-on chicken pieces

for frying, vegetable oil

Steps to Make Southern Fried Chicken

1. Assemble the components. Place a rack in a sizable baking pan and preheat the oven to 200°F. 

2. The milk and eggs should be combined in a medium bowl. Blend everything thoroughly with a whisk. 

3. The flour, 2 tablespoons salt, and 2 tablespoons pepper should be combined in a sizable, sturdy, resealable plastic food storage bag. Shake to combine after sealing. 

4. Let any excess milk and egg mixture drip off the chicken pieces into the bowl before dipping them in it. Until you have three or four pieces that have already been dipped, place them on a plate. 

5. Chicken pieces with dip should be added to the bag of seasoned flour. 

6. To thoroughly coat the chicken pieces, seal the bag and shake it vigorously. 

7. Repeat with the remaining chicken pieces after removing to a plate.

8. To 350 F, heat the oil in a large, deep skillet. Set aside a sizable serving plate covered in paper towels while it heats up. 

9. A few pieces of the chicken at a time, fry for 10 minutes on each side, or until well-done and golden brown. Even if they all fit comfortably, avoid adding too much chicken at once because this will cause the temperature of the oil to drop significantly and affect how crisp the food turns out. Keep in mind that chicken breasts will cook a little quicker than dark meat. 

10. Transfer the finished chicken pieces to the platter covered in paper towels to drain using a slotted spoon. Sprinkle salt right away.

11. Add the seasoned, drained chicken to the rack-equipped pan that has been prepared. Continue frying additional batches while keeping warm in the preheated oven. This recipe calls for three to four batches, depending on the size of your pan. 

Tips

• Make sure the oil you choose to use in place of the vegetable oil is suitable for deep-frying. Low smoke point oils will burn at the temperature needed for this recipe, filling your kitchen with smoke instead of the alluring aroma of fried chicken. 
• Using a meat thermometer is the best way to determine when something is done. Chicken must be cooked to a minimum safe temperature of 165 F. As an alternative, you can test its juices by poking it with a fork.
• Fried chicken leftovers can be successfully reheated. Remove the chicken from the refrigerator and allow it to come to room temperature. The oven should be heated to 400 degrees. The chicken pieces should be baked for 15 to 20 minutes, or until heated through and crisp, on a rack set over a baking sheet with a rim.
• Variations in Recipes
• Milk can be swapped out for buttermilk. Another style of Southern fried chicken involves soaking the chicken for at least 6 hours in a buttermilk marinade. This preserves the chicken's moisture and can make the flour adhere more effectively.
• If you'd rather, use evaporated milk in place of the milk.
• In place of salt and pepper, use a seasoned salt mixture.
• Season the flour with additional spices. In addition to paprika, cayenne, and poultry seasoning, cajun seasoning is a perennial favorite. You can also experiment with the mixture used in a chicken KFC knockoff recipe.
• To the flour mixture, add about 1/2 cup of fine, dry breadcrumbs.

Why Isn't My Fried Chicken Crispy

The primary factor preventing fried chicken from becoming crispy is oil temperature. The chicken will need to cook longer and become soggy from absorbing too much oil if it isn't warm enough. You run the risk of burning breading and raw meat when the oil is too hot. Keep the pan from being overcrowded, and use a thermometer to check that the oil temperature is consistently around 350 F. The temperature will change, but if you stay on top of it and change the burner as necessary, the chicken will cook properly.