Southern Fried Chicken
From magnoliasouth 16 years ago
- 35 minutes to make
- Serves 4
This is my recipe for frying chicken. It's nothing handed down or anything, but something I've done through trial and error. ;) My family likes a little spice, though this isn't hot by any means, it's just not plain 'ol fried chicken. Read more I'm not very good with measurements, that is to say with things like oil, milk and such. I just eyeball that part. Sorry if that's not enough information, but I just don't measure it. See less
Ingredients
- 1 whole chicken, cut up shopping list
- milk (enough to cover chicken) shopping list
- cooking oil or shortening (enough to fill pan about 1 to 1 1/2 inches) shopping list
- 2 c. flour shopping list
- 2 tsp. baking powder shopping list
- 2 tsp. salt shopping list
- 1 tsp. pepper shopping list
- 1 tsp. chili powder (I use mild, but for more spice you can heat it up) shopping list
- 1 tsp. paprika shopping list
- 1 tsp. garlic powder shopping list
- 1 tsp. onion powder shopping list
How to make it
- Place chicken in a bowl, cover it with milk and refrigerate for one hour.
- In a large bowl, mix together flour, baking powder, salt, pepper, chili powder, paprika, garlic powder and onion powder. Be sure to mix it well (I use a pastry blender).
- Preheat oil on medium high heat.
- Take chicken out of the milk, cover it in the flour mixture. Shake off excess flour, dip it in the milk again, then flour it again.
- Place the chicken in the pan and brown all sides.
- Reduce heat to simmer, cover and cook for 7-14 minutes depending on the size of the chicken. Sometimes it might even take longer.
- Turn the chicken, cover and cook again for 7-14 minutes or until done.
- Note: I often freeze this and reheat it later. I first let it cool on a cookie sheet, then wrap each piece with wax paper (so they don't stick together), and place in ziploc bags to freeze. To reheat, I preheat the oven to 400 and bake for about 40 min., turning twice during the reheating process.
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