CindyD's Somewhat Southern Fried Chicken

CindyD's Somewhat Southern Fried Chicken

8
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."

Ingredients 45 m {{adjustedServings}} servings 661 cals

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 661 kcal
  • 33%
  • Fat:
  • 34.5 g
  • 53%
  • Carbs:
  • 37.1g
  • 12%
  • Protein:
  • 47.6 g
  • 95%
  • Cholesterol:
  • 246 mg
  • 82%
  • Sodium:
  • 750 mg
  • 30%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  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).
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Footnotes

  • 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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Reviews 8

  1. 12 Ratings

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Dawn S. Wallis
10/17/2011

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 had a lot of left over flour but I have to say the coating stayed on well. Good healthy color for the chicken, not as crispy as I would like... but all-in-all an easy to follow, good recipe.

rebelroze
10/9/2013

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 my chicken 5 minutes before time and it was already at 200 degrees so I'm thinking maybe 10 minutes each side, maybe even less. Besides that the chicken was perfect! Making the gravy with some of the leftover flour however was not a good idea; it did not have a good flavor at all. I want to end on a good note so I'll state again, GREAT chicken! Thanks for the recipe! :)

Rae
2/24/2013

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