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Best Southern Fried Chicken

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From a southern girl, let me tell you this is the real thing! As someone else points out, soaking the chicken in ice water with salt is very important. Also, for those of you who had the flour fall off the chicken while cooking, that comes from not allowing the oil to heat properly.

I made this last week for the entire family. My dad ate 3 pieces and said he hadn’t had chicken that good since he was a kid. I used an electric frying pan so I could control the temperature and so I would have a lid to cover with. I did take the advice of another reviewer and soaked the chicken in salted/ice water for 20 min so there would be no veins. It worked and we thought it may have helped to improve the flavor of the meat.

This recipe is fantastic! I was afraid of frying chicken in oil because I’d never done it. But I needn’t have been afraid. I had no trouble with the coating coming off during frying. I followed the recipe as far as temperature also soaked the chicken in cold salt water as one reviewer suggested and cooked it for 45 minutes as another suggested. I used half Crisco and half vegetable oil. Turned out great and everyone loved it! Thanks!

See also  Barrel Meatloaf


  • 1 (3 pound) whole chicken, cut into pieces
  • 1 cup all-purpose flour
  • salt to taste
  • ground black pepper to taste
  • 1 teaspoon paprika
  • 1 quart vegetable oil for frying


  1. Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

One Response

  1. Maryk

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