How to Make Old Fashioned Fried Chicken

Nutrition Facts (per serving)
1525	Calories
82g	Fatty
65g	Carbs
123g	Protein

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Nutrition Facts
Servings: 4
Amount per serving
Calories	1525
% Daily Value*
Total Fat 82g	105%
Saturated Fatty 20g	100%
Cholesterol 527mg	176%
Sodium 3575mg	155%
Total Carbohydrate 65g	24%
Dietary Cobweb 2g	8%
Full Sugars 5g
Protein 123g
Vitamin C 2mg	10%
Calcium 201mg	15%
Iron 12mg	64%
Potassium 1186mg	25%
*The % Daily Value (DV) tells yous how much a food in a food serving contributes to a daily diet. ii,000 calories a day is used for general diet advice.

(Nutrition information is calculated using an ingredient database and should be considered an approximate.)

This classic recipe is made-from-scratch Southern fried chicken at its easiest. Crispy and juicy, it's certain to be a family favorite. In that location's besides no need for a long marinade in buttermilk, and so you don't have to plan ahead.

The two-part batter simply consists of dredging the chicken in a milk and egg mix, and so giving it a quick shake in seasoned flour. This dish calls for os-in pieces—however, other recipes use boneless chicken breasts or boneless chicken thighs with equally delicious results.

Serve the chicken alongside mashed potatoes, coleslaw, creamed corn, or some other vegetable side dish.

Click Play to Run into This Classic Southern Fried Chicken Recipe Come Together

"Information technology's easy to exist intimidated past fried chicken, but it is fun to cook. In that location's plenty batter for extra craven and preparing information technology is uncomplicated. The importance of maintaining oil temperature cannot exist stressed plenty. And thermometers are essential. Follow the recipe and tips and you'll have classic, crispy fried chicken for dinner." —Colleen Graham

• 1 1/two cups milk

• 2 big eggs

• 2 1/2 cups all-purpose flour

• 2 tablespoons salt, plus additional for sprinkling

• ii teaspoons blackness pepper

• 4 pounds bone-in pare-on chicken pieces

• Vegetable oil, for frying

1. Assemble the ingredients. Preheat the oven to 200 F and place a rack in a big baking pan.

   The Spruce / Julia Hartbeck

2. In a medium bowl, combine the milk and eggs. Whisk to blend well.

   The Spruce / Julia Hartbeck

3. In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons table salt, and pepper. Seal and shake to combine.

   The Spruce / Julia Hartbeck

4. Dip the craven pieces in the milk and egg mixture and let excess baste off into the basin. Ready already dipped pieces aside on a plate until you have three or four.

   The Spruce / Julia Hartbeck

5. Add the dipped craven pieces to the bag of seasoned flour.

   The Spruce / Julia Hartbeck

6. Seal the pocketbook and milk shake well to glaze the chicken pieces thoroughly.

   The Spruce / Julia Hartbeck

7. Remove to a plate and repeat with the remaining chicken pieces.

   The Spruce / Julia Hartbeck

8. Rut the oil in a deep, heavy skillet to 350 F. While it'due south heating up, set aside a large serving plate lined with paper towels.

   The Spruce / Julia Hartbeck

9. Fry the chicken, a few pieces at a time, for near 10 minutes on each side, or until golden brown and thoroughly cooked. Be conscientious non to put too many chicken pieces in at once—fifty-fifty if they tin comfortably fit—since this will dramatically drop the temperature of the oil, affecting the crispness of the final production. Note that chicken breasts will take a petty less time than nighttime meat pieces.

   The Spruce / Julia Hartbeck

10. With a slotted spoon, move the done craven pieces onto the newspaper towel-lined platter to bleed. Sprinkle immediately with common salt.

    The Spruce / Julia Hartbeck

11. Transfer the drained and seasoned craven to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will crave about iii to 4 batches.

    The Bandbox / Julia Hartbeck

Tips

• If you lot're going to substitute the vegetable oil, make sure that it'southward suitable for deep-frying. Oils with a depression fume betoken will burn down at the temperature this recipe requires and make full your kitchen with fume rather than the tempting odor of fried craven.
• The all-time style to cheque for doneness is to utilize a meat thermometer. The minimum condom temperature for chicken is 165 F. Alternatively, you can pierce it with a fork to run into if juices run clear.
• Leftover fried chicken tin can exist reheated with good results. Take the chicken out of the fridge and bring it to room temperature. Heat the oven to 400 F. Put the chicken pieces on a rack on top of a rimmed baking canvass and bake for most 15 to twenty minutes until heated through and crisp.

Recipe Variations

• Buttermilk can supersede the milk. Another version of Southern fried craven soaks it in a buttermilk marinade for at least half-dozen hours. This ensures the chicken is juicy and can help the flour stick better.
• Supersede the milk with evaporated milk if you adopt.
• Employ a seasoned common salt blend every bit a substitute for the salt and pepper.
• Add more seasonings to the flour. Cajun seasoning is ever a striking, and paprika, cayenne, and poultry seasoning are popular additions. You tin also try the blend used in a copycat KFC chicken recipe.
• Add together about 1/2 loving cup of fine, dry out breadcrumbs to the flour mixture.

Why Isn't My Fried Chicken Crispy?

Oil temperature is the main reason why fried chicken doesn't become crispy. If it's non warm enough, the chicken needs to cook longer and will get soggy from soaking up as well much oil. When the oil is too hot you risk raw meat and burnt breading. Avert crowding the pan and use a thermometer to monitor the oil temperature to ensure it stays close to 350 F at all times. It will fluctuate but if y'all stay ahead of information technology and arrange the burner accordingly, the chicken will cook properly.

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