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CindyD's Somewhat Southern Fried Chicken

CindyD's Somewhat Southern Fried Chicken

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Cindy D In TN

Cindy D In TN

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.

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Ingredients {{adjustedServings}} servings

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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

Directions

  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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Reviews

hungryhippos
24

hungryhippos

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
4

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
4

Rae

2/24/2013

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

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