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Southern Fried Chicken

Southern Fried Chicken

  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    35 m
Cindy Garrick

Cindy Garrick

This recipe is originally from Alabama, and has been passed down for generations.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 491 kcal
  • 25%
  • Fat:
  • 32 g
  • 49%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 32.8 g
  • 66%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  2. Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.
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Reviews

cookingood
2016

cookingood

10/3/2006

Can anyone give a helpful hint as to how to keep the flour mixture on the chicken? Mine came off in the oil as it always does and so there is no coating!!

TREXNONNY
802

TREXNONNY

7/9/2005

This is a fabulous recipe, excellent tasting crispy chicken and doesn't take a rocket scientist to cook. I do have some additions,like others, adding 1 tsp garlic powder and 1 tsp onion powder. I also mix it all together with the flour in a plastic ziploc bag then pour it into a glass pie pan to dredge. If you want Popeyes style chicken, add 1/2 to 1 tsp of cayenne pepper to your flour mixture. I also always use a hint given to me by a wonderful elderly black southern lady; 20 minutes before cooking your chicken, place in a bath of ice water and pour a liberal amount of salt in and let it sit. This helps with those icky blood vessels than can appear in or near the bone. Finally, I never ever "quick cook" chicken. I have fried chicken for years, giving it up for health reasons, but have found 45 minutes of cooking time are needed especially for dark meat pieces and I repeatedly turn my chicken every 10 minutes or so to evenly cook, cooking the last 10 minutes at around 325 degrees (I use an electric skillet) to keep from burning the crust.

BOORAD484
782

BOORAD484

6/7/2007

From a southern girl, let me tell you this is the real thing! As someone else points out, soaking the chicken in ice water with salt is very important. Also, for those of you who had the flour fall off the chicken while cooking, that comes from not allowing the oil to heat properly.

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