If you love a crispy coating on your fried chicken then this southern-style recipe is a must-try. Can be made stove-top or in a deep-fryer.
A flavorful crispy breading on the outside with a tender and moist center is what Southern Fried Chicken is all about. It’s the sort of finger-licking-good comfort food that appeals to everyone. Serve it with your favorite homestyle sides and wash it all down with a glass of sweet tea for a taste of the South in your mouth.
Typically, the way fried chicken is seasoned in the South, depends solely on how you grew-up eating it. Some cooks add herbs to the flour, some marinate chicken pieces in hot sauce, some add more seasonings, in addition to table salt and black pepper for the breading. Some cook’s season the dredge and not the chicken. Some, like myself, season every single layer starting with the chicken, the egg wash and the flour. Now, I’m not one to say any of those ways are wrong, and feel you should have some liberty to make it your way with the flavor palate that you enjoy. My rule of thumb is, if you enjoy the flavor then, it’s a win. Not being a fan of bland fried chicken, I definitely go for seasoning every layer.
3 pounds chicken, cut into pieces
1 cup milk
salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon seasoned salt (optional)
1 cup all purpose flour
2 cups canola or peanut oil
Rinse the chicken pieces with cold water and pat dry with paper towels.
In a shallow bowl, beat the eggs with the milk, and stir in the salt, pepper and garlic powder. Soak the chicken in the milk mixture for 5 to 10 minutes.
Combine the flour and seasoned salt (if using) in a large zip-top plastic bag. Add the chicken pieces, a few at a time, and shake to coat completely in the flour. Shake off any excess and set the chicken aside on a rack to dry.
Pour the oil into a deep skillet or deep fryer and heat it to 350 degrees F. Add chicken thighs and legs and cook for several minutes.
Add other chicken pieces being careful not to overcrowd skillet. Continue cooking, turning once, until chicken pieces are golden brown and cooked through. Drain on paper towels and serve warm or at room temperature.