CindyD's Somewhat Southern Fried Chicken

CindyD's Somewhat Southern Fried Chicken

Cindy D In TN 1

"This is how I fry chicken. This recipe shows the ability of Americans in the 21st century to easily obtain food. I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She NEVER used an egg to batter anything -- they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once."


45 m servings 661 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 661 kcal
  • 33%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 47.6 g
  • 95%
  • Cholesterol:
  • 233 mg
  • 78%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Beat the eggs thoroughly in a shallow bowl. Sift together the flour, sage, salt, black pepper, onion powder, and garlic powder in a bowl to combine.
  2. Heat the vegetable oil in a large, deep skillet over medium-high heat. Oil should be about 2 inches deep. Dip chicken pieces into the beaten egg, then dredge in the seasoned flour to thoroughly coat.
  3. Fry chicken in the hot oil until golden brown on the first side, about 10 minutes; reduce heat to medium, and fry chicken on second side until golden brown and the meat is no longer pink inside, about 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 160 degrees F (70 degrees C).


  • Cook's Notes
  • This recipe yields two pieces of chicken per person for my family of three, plus two pieces of chicken for my husband the next day for lunch at work. Obviously it would be possible to expand the number of servings easily.
  • I carefully sift the flour after using it for dredging to remove any particles of egg or chicken. I then use it to make milk gravy to go with the chicken and potatoes, or save it for other uses.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the seasoned flour; the actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will also vary.
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Your rating



  1. 14 Ratings


This is a pretty good recipe. I think it needs more flavor, maybe more salt? I only made chicken legs and adjusted recipe for 3 servings. I was out of eggs so oiled the chicken for coating. I ha...

The flavor of this chicken is awesome! We will definitely be making it again. I was out of eggs so I just didn't use them, which was fine. I do however think the cook time is too long. I tested ...

Great recipe. The seasoning is perfect. My family loved this.

This was really good, but I think it needs about 1/2 teaspoon more of salt or season salt. Otherwise, this is a wonderful recipe!

Followed directions, except for marinating the chicken in butter milk and hot sauce for 4 hours, and after I fried the chicken I poured honey over it. Honey fried chicken, yum!

This was a big hit with my family. Even my toddler enjoyed this recipe. I highly recommend giving this one a try.

this was the first time i ever made fried chicken. i did add more salt per other comments. I will be making this soon again I can tell you that.

spectacular. Best, simplest, easiest recipe I've found and delicious!

I thought this chicken ended up tasting very nice and I mine did have a nice crispness to it. I did do the first 10 mins higher and then moved to a much lower temp for the rest of the time. I...