CindyD's Somewhat Southern Fried Chicken

2 Reviews

Prep: 15 min
Cook: 30 min
Ready In: 45 min

“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.” - by Cindy D In TN

Ingredients

2 eggs
1 1/2 cups all-purpose flour
1 tablespoon rubbed sage
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups vegetable oil for frying, or as needed
4 chicken leg quarters, cut into thighs and drumsticks

Hide Checklist

Directions

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.
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.
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).

Nutrition

Amount Per Serving (4 total)

Calories
661 cal
33%

Fat
34.5 g
53%

Carbs
37.1 g
12%

Based on a 2,000 calorie diet

Reviews (2)

Rate This Recipe

hungryhippos

Oct. 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 lo..." See moret 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."