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Southern Fried Chicken Recipe
Probably the number one main course served in the South, Southern Fried Chicken is a mainstay of Southern Cooking. Here is an authentic Southern recipe that is easy to make.
Ingredients
Fresh, cut-up chicken2 cups flour
1 tablespoon salt
1/2 tablespoon black pepper
1 whole egg
3/4 cup milk
Cooking oil as required
Directions
1. Using a large frying pan (cast iron works best), fill with enough cooking oil to cover at least half the thickness of the chicken (about 3 inches oil depth in the pan minimum).2. Place frying pan on stove top burner on medium-high heat
3. In a medium size mixing bowl, combine egg and milk, mix well
4. On a large plate, combine flour, salt, pepper, mix well
5. Wash chicken parts, pat dry.
6. Dip each chicken part in the egg-milk wash, then roll in flour mix to coat on all sides
7. Check oil temperature (place handle of wooden spoon in oil. You should get bubbles rising around the handle immediately.)
8. Place chicken parts in frying pan (should not be touching each other)
9. Fry chicken on first side 1 minute then turn to other side for 1 minute
10. REDUCE HEAT TO MEDIUM
11. Continue to fry on each side until golden brown
Should take about 5-7 minutes first side and 4-5 minutes other side
Tip: Even though you have a golden brown crust on the outside, the inside of the thicker pieces may not be fully cooked, especially if you are using frozen chicken which you defrosted. When you have a golden crust, cut deep into one of the thickest pieces with a sharp knife and observe for any pink coloring. If pink (or red) continue cooking (reduce heat slightly). There should be no pink!
Tip 2: Be sure the oil is hot before placing chicken in the pan. The first few minutes of frying is what seals in the flavor and gives a good crust. If the oil is not hot you will not accomplish either. Use the wooden handle test in step 7 to make sure oil is hot enough before adding chicken.
Refrigerate leftovers for up to 2 days. Although it will lose it's crunchiness, cold fried chicken is very tasty the next day. I would not re-heat it. I like it served cold the next day.
Goes well with fried okra and green beans.