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If you love a crispy coating, then this southern-style fried chicken recipe is a must-try. Can be made stove-top or in a deep-fryer.
serves/makes:
ready in:
30-60 minutes
36 reviews
12 comments
ingredients
3 pounds chicken, cut into pieces
2 eggs
1 cup milk
salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon seasoned salt (optional)
1 cup all-purpose flour
2 cups canola or peanut oil
directions
Rinse the chicken pieces with cold water and pat dry with paper towels.
In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes.
Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry while the oil heats.
Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes.
Add other chicken pieces being careful not to overcrowd the skillet. Continue cooking, turning once, until the chicken pieces are golden brown and cooked through. Drain the crispy fried chicken on paper towels and serve warm or at room temperature.
added by
Pamela Chester, CDKitchen Staff
Read more: Finger Lickin' Spring Picnic
recipe tips
For extra crispy chicken, you can double-dredge the chicken by dipping it back in the milk mixture and then in the flour mixture again before frying.
Keep the cooked chicken pieces warm in a preheated oven while frying the rest. This helps in serving all the pieces warm.
To prevent the coating from falling off, let the chicken sit after breading for about 10 minutes before frying. This helps the flour mixture to adhere better.
Use a splatter screen over your skillet to prevent oil splatters while frying.
If you have a cooling rack, resting the fried chicken on it over a baking sheet is better than paper towels for keeping the bottom from getting soggy.
Always be cautious when working with hot oil to avoid burns.
common recipe questions
Can I use boneless chicken instead of bone-in for this recipe?
Yes, you can use boneless chicken, but cooking times may vary. Boneless pieces will cook faster than bone-in.
What's the best oil for frying chicken?
Canola or peanut oil is ideal for frying chicken due to the high smoke points, this means the oil won't burn during the frying process.
How can I make sure my chicken is fully cooked without burning the crust?
Use a meat thermometer to check that the internal temperature of the chicken reaches 165 degrees F. Cooking at a steady medium heat helps cook the chicken thoroughly without burning the crust.
How long should I soak the chicken in the milk mixture?
Soaking for 5 to 10 minutes is sufficient, but you can soak it for up to an hour in the refrigerator.
Can I add other spices to the flour mixture?
Feel free to experiment with spices like paprika, onion powder, cayenne pepper, or any other favorites.
How do I dispose of the used frying oil properly?
Allow the oil to cool completely, then pour it into a sealable container and dispose of it with your regular trash. Avoid pouring used oil down the drain.
tools needed
Deep Skillet or Deep Fryer: For frying the chicken pieces to achieve a crispy exterior. Or use a deep skillet if you're feeling old school.
Shallow Bowl: For combining the eggs, milk, salt, pepper, and garlic powder to create a flavorful soak for the chicken.
Zip-Top Plastic Bag: For coating the chicken in flour.
Cooling Rack: To allow the chicken to dry before frying - because soggy chicken is a no-go. The rack can also be used to drain the chicken after frying.
Paper Towels: For draining the excess oil from the fried chicken pieces.
Tongs: For transferring the chicken pieces from the flour to the skillet without getting your hands messy. Keep those fingers clean.
what goes with it?
Mashed Potatoes: the creamy goodness of mashed potatoes will provide the perfect contrast to the crispy texture of the fried chicken. Plus, who doesn't love the classic combination of mashed potatoes and fried chicken?
Cole Slaw: the cool, tangy crunch of cole slaw will cut through the richness of the fried chicken, providing a refreshing bite with each mouthful.
Cornbread: crumbly, buttery cornbread is the perfect sidekick to your fried chicken. The slightly sweet flavor of the cornbread will complement the savory goodness of the chicken.
Pickles: a few dill pickles on the side will add a tangy, briny kick to your fried chicken. The acidity of the pickles will cut through the richness of the chicken.
Honey: Drizzle a little honey on the fried, salty chicken to have the perfect pairing of sweet and salty.
beverage pairings
Wine Pairings
Chardonnay: Its buttery undertones and smooth finish will complement the crunchy, juicy goodness of the southern-style fried chicken. Look for one that is unoaked or lightly oaked to keep it fresh.
Syrah: A bold Syrah can stand up to the savory flavors of the fried chicken, especially if it's on the spicier side. Its dark fruit notes and peppery finish will make for an interesting pairing.
Rose: A crisp, refreshing Rose can cut through the richness of the fried chicken, providing a palate cleanser between each bite. Look for one with strawberry and watermelon notes for a fun twist.
Other Alcohol Pairings
Pilsner: The light, crisp nature of a Pilsner will be a great counterbalance to the deep-fried goodness of the chicken. Its effervescence will cleanse the palate and refresh your taste buds.
Bourbon: Embrace the southern roots of the fried chicken by pairing it with a smooth bourbon. The caramel and vanilla notes will complement the crispy exterior and juicy interior of the chicken.
Gin and Tonic: The botanicals in a gin and tonic will add a refreshing herbal note to cut through the greasiness of the fried chicken.
Non-Alcoholic Pairings
Iced Tea: Keep it classic with a cool glass of iced tea. The slight bitterness of the tea will help balance the richness of the fried chicken, while the sweetness will enhance the savory flavors.
Lemonade: The tartness of lemonade will provide a zesty contrast to the fried chicken.
Soda Water with Lemon: If you want something simple and refreshing, a glass of soda water with a squeeze of lemon will cleanse your palate between each flavorful bite of the southern-style fried chicken.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
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qusie REVIEW:
August 28, 2022Made your fried chicken recipe today and it was fantastic!! Canât wait to eat the cold fried chicken leftovers!Thank you for sharing with us!!
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enchantress REVIEW:
August 14, 2022I was looking for a fried chicken recipe without buttermilk as I never have any on hand. This recipe is exactly what I needed. I add a little cayenne to the flour mixture to make it a "spicy crispy fried chicken". Turns out perfect every time.
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PepsiBoy428 REVIEW:
July 6, 2022This recipe was very good, came out crisp and has a nice flavor, used pre cut chicken pieces bc I don't like cutting up a whole chicken.
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Guest Foodie REVIEW:
August 30, 2020I'm from Australia and made this recipe for me and my American wife. Finally found an amazing fried chicken recipe we love! Better than any take-out!
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Nancy REVIEW:
July 11, 2020Delicious! Made last night! Will make again! Thanks for sharing! ❤️
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Guest Foodie REVIEW:
July 10, 2020AngelaI love fried chicken! It cost almost three times as much to buy so decided that i would try this recipe. Everyone in my home loved it! It is juicy and crunchy and yum yum yum! This will be my go to fried chicken every time i have a craving! Thank you!
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Brenda REVIEW:
June 28, 2020Very tasty..... I will make this again!
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Cindy Siller REVIEW:
May 7, 2020Very excellent! Better than eating out. Will make again
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Debbie REVIEW:
April 17, 2020Very good chicken and moist. Few extra steps but we really liked the flavor. Definitely a keeper!
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Joan REVIEW:
April 13, 2020My husband loved it! and he's picky about fried chicken. Will definitely make this again. I deep fried leg quarters (2 at a time) and it took 22 minutes per batch. It was darker than I expected, but so delicious!
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Carolyn REVIEW:
April 10, 2020This is the best fried chicken recipe. Thank you so much I for sharing. 🙏
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Guest Foodie REVIEW:
April 6, 2020I made this tonight using some huge thighs I got on sale. My family LOVED it! I spiced up the flour and added a tsp of baking soda to it and I let the chicken sit in the milk and egg mixture for an hour...but those were my only tweaks. Thank you for this awesome recipe!
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Guest Foodie REVIEW:
April 6, 2020Excellent recipe.. I have tried many recipes to get the perfect crispy, color and even I have created my own. But getting the right crispy chicken is always the trick. I think I have finally found the right crispy country chicken Recipe. Thanks!!! I did few alterations. I made a paste with olive oil, paprika, pepper garlic powder, oregano and salt. Now add orange juice 1 tbs spoon. Mix well, before I pour in the milk. And follow the above steps as it is. Excellent recipe even for the beginners. Thanks!!!
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Kristina REVIEW:
April 5, 2020I havenât made fried chicken in years, you know- mostly trying to be healthy and whatnot... but weâre all quarantined so I made it. My son said, âIf you could make chicken like this all these years, why havenât you?!?â
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Butch March 28, 2020
Will be trying this
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Preen ka REVIEW:
October 13, 2019Thank you very much for sharing your "Extra Crispy Southern Fried Chicken" recipe!...Just cooked for my mom & sis, they really do like it. Enjoy eating so much! Delicious!...God Bless & Love in Christ! Preen ka
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Guest Foodie REVIEW:
September 25, 2019The recipe was easy to follow and liked how the chicken came out. However, I used drumstick and cooked for 10 minutes on each side and they didn't fully cook on the inside. Now I know I need to cook longer.
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Anonymous REVIEW:
July 23, 2019This recipe is foolproof - I've made it so many times and it always turns out perfect. I think those having problems with it burning aren't careful about their oil temperature (or maybe the kind of oil they are using).
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Guest Foodie REVIEW:
July 13, 2019very good only thing is i seasoned the meat as well and added salt bc my first batch was bland.
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Guest Foodie REVIEW:
March 29, 2019Didnât taste good
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Betty the blade REVIEW:
March 26, 2019Great recipe not my first try (got it from my Grandmother)Never put eggs in it my guys Loved it. Even my very picky Grandson.
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Winnie REVIEW:
January 17, 2019I was looking for a quick recipe,I was glad to have chosen this one.it came really good,everyone licked their fingers and booked more,lollz.
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Hannah April 5, 2018
My fried chicken always comes out of the oil golden and crispy but later it becomes soft ! I tried keeping them in the oven after frying and i fry them in hot oil but nothing works! What am i doing wrong ?
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Nick REVIEW:
February 7, 2018Didnt have a thermometer, medium-low on a gas range. 5-8 min on each side and came out great...added a teaspoon of cajun seasoning to flour, 1 more teaspoon would've been perfect.
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Ayayo REVIEW:
February 2, 2018Used this recipe as a sort of a base for buffalo wings. I tried one before i drenched in wing sauce and it was great ! Mine came out crispy and golden brown. Def would use again. Thanks !
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Guest Foodie REVIEW:
January 28, 2018I tried this recipe for the first time and it was amazing! Iâve tried others but this one by far beats most! See ya kfc.
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Guest Foodie REVIEW:
January 2, 2018I tried this recipe this evening. The timing was off. I had to cook the chicken a lot longer. My chicken was not golden brown it was very dark. I added more seasoning also.
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Guest Foodie REVIEW:
December 19, 2017Maybe I used thicker chicken but after the coating turned brown I had to finish in the oven.
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Kelly December 1, 2017
My family liked it. But mine didnât come out golden brown...it was very dark, almost looking burned. My oil was playing around 340-355 degrees, cooked it for about 7 minutes. But the inside didnât get cooked well so we had to microwave it. What can I do to improve the cooking?
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CDKitchen Staff Reply:
If it came out burned but not cooked then I would check your thermometer as it sounds like the oil was hotter than it said.
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Guest Foodie October 8, 2017
The timeing on this is not a couple minutes on each side, had to finish it in the oven.
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CDKitchen Staff Reply:
I think you misread the recipe. You cook just the dark meat for several minutes - before adding the other pieces. Then you cook until all the pieces are cooked through. Dark meat takes longer to cook so by starting those pieces first all the pieces will finish closer to the same time.
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knmckay October 8, 2017
how many minutes is "several minutes"?
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CDKitchen Staff Reply:
Several usually ranges from 3-5 or thereabouts. You're cooking the dark meat pieces to give them a head start since they take longer to cook.
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Raven September 30, 2017
Yes it was an easy recipe. But it didnât turn crisp. The chicken became tough
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CDKitchen Staff Reply:
That means your oil wasn't at the right temperature and it cooked too long at too low a temperature.
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Guest REVIEW:
September 10, 2017Awesome and easy recipe. Came out great!
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Vicky REVIEW:
September 8, 2017Love love LOVE ty:)Only change I did was wheat flour.
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Angie REVIEW:
September 4, 2017We made this for 20 people and it turned out fantastic! Everyone said it was the best fried chicken they've ever had.
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Lisa G REVIEW:
August 29, 2017The Best chicken Ive ever made! the batter, ohhh emmm geee ! the only chicken recipe Ill ever make! Thank you!!!!!!!
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Lashell REVIEW:
August 15, 2017Been trying to duplicate my grandmom's recipe for REAL southern fried chicken and this is the closest I've gotten. Thank you for this great recipe. So simple and so good.
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Guest Foodie REVIEW:
July 29, 2017It was great! I was cook my fried chicken using this recipe always. Thanks
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Amy D REVIEW:
June 15, 2017Very good! No complaints! My son loved it and he is VERY picky. Will definitely make it again :)
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Guest Foodie REVIEW:
June 12, 2017Tried tonight and smells great!thank you for sharing
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Guest Foodie May 29, 2017
Trying it right now hope my husband loves it
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Guest Foodie REVIEW:
April 23, 2017Making this recipe for the THIRD time. It's become our new favorite and it's super simple to make. It's messy cooking with all the oil and flour but worth the mess. Chicken is moist with crisp coating. The coating is really tasty too. Kids and grownups all love it. I double it for our size family.
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Tony April 3, 2017
Trying it tonite sounds great.
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Anonymous REVIEW:
August 26, 2016very good! i used boneless thighs only but will try it with a full cut up chicken next time.
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