Classic Southern Fried Chicken

Southern Fried Chicken
Southern Fried Chicken. Diana Rattray
  • 70 mins
  • Prep: 25 mins,
  • Cook: 45 mins
  • Yield: 4 Servings
Ratings (30)

This is a basic southern fried chicken recipe, and it's absolutely delicious. Serve fried chicken with mashed potatoes and coleslaw, along with steamed broccoli or another favorite side dish.

What You'll Need

  • 4 pounds chicken pieces
  • 1 1/2 cups milk
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 2 tablespoons salt
  • 2 teaspoons pepper
  • 3 cups vegetable oil
  • salt

How to Make It

  • Combine milk and eggs in a bowl; whisk to blend well.
  1. In a large heavy-duty resealable plastic food storage bag, combine the flour, salt, and pepper.
  2. Dip a chicken piece in the milk mixture; let excess drip off into the bowl. Put a few chicken pieces in the food storage bag and shake lightly to coat thoroughly. Remove to a plate and repeat with remaining chicken pieces.
  3. Heat oil in a deep, heavy skillet to 350°.
  1. Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. 
  2. Chicken breasts will take a little less time than other pieces.
  3. Pierce with a fork to see if juices run clear to check for doneness, or use an instant-read thermometer. The minimum safe temperature for chicken is 165° F (74° C).
  4. With a slotted spoon, move to paper towels to drain; sprinkle with salt.

Reader Comments and Suggestions

  • "I had never made fried chicken before and followed this recipe and it was very easy and was so delicious. I did add a little more seasoning like garlic powder, paprika and a chicken based salt seasoning and it was perfect. Anyone who is not that experienced in the kitchen should definitely follow this recipe." L.M.
  • "Very easy, I used evaporated milk instead of regular milk. I bet if you used buttermilk it would be fabulous. Thanks for making this quick and easy recipe available." J.J.
  • "I checked quite a few recipes for SOUTHERN FRIED CHICKEN before deciding this was “basically” the one for us. OK! I did change it a little; I omitted the salt and pepper and added 1 heaped tablespoon of Old Bay seasoning plus half a cup of fine bread crumbs to the flour mixture and then just followed the rest of the recipe. IT WAS OH SO YUMMY and best of all it was OH SO EASY. I will definitely be making this one again and again and again." Jude

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