Southern Fried Chicken is a classic dish known for its crispy, flavorful coating and juicy, tender meat. Here’s a general description of how it’s typically made:

1. **Brining (Optional):** Some recipes call for brining the chicken in a mixture of buttermilk, salt, and spices for a few hours or overnight. This helps to tenderize the meat and add flavor.

2. **Coating:** The chicken pieces are dredged in a seasoned flour mixture. The flour is usually seasoned with salt, pepper, paprika, garlic powder, and other spices for extra flavor.

3. **Frying:** The chicken is fried in hot oil (usually vegetable oil or lard) until golden brown and crispy. It’s important to maintain the oil at the right temperature to ensure that the chicken cooks evenly and the coating stays crispy.

4. **Draining and Resting:** Once the chicken is cooked, it’s removed from the oil and drained on a wire rack or paper towels to remove excess oil. It’s often recommended to let the chicken rest for a few minutes before serving to allow the juices to redistribute.

Southern Fried Chicken is typically served hot, either on its own or with sides like mashed potatoes, gravy, coleslaw, and biscuits. It’s a popular dish in the Southern United States and is loved for its delicious flavor and comforting appeal.


2 beaten egg


1 cup milk


2 teaspoon paprika


1/2 teaspoon poultry seasoning


4 teaspoons garlic salt


2 teaspoon black pepper


2 cup all-purpose flour



Beat the egg and milk together in a bowl.

Combine the flour with the garlic salt, pepper, poultry seasoning and paprika in a big plastic bag.
Put the chicken in the bag, seal it and shake to coat it.

Dip the flour-coated chicken in the egg mixture and again in the flour mixture.

Heat the oil in a skillet to 365 degrees F. Brown the chicken on all sides in the hot oil.

Turn the heat down to medium low and give the chicken another half an hour or until it is cooked through.

Drain it on paper towels and serve.


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