Tanya's Louisiana Southern Fried Chicken

Tanya's Louisiana Southern Fried Chicken

Tanya Lewis 0

"This recipe is from my grandmother and great grandmother's family."

Ingredients 30 m {{adjustedServings}} servings 638 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 638 kcal
  • 32%
  • Fat:
  • 29.6 g
  • 45%
  • Carbs:
  • 47.9g
  • 15%
  • Protein:
  • 42.7 g
  • 85%
  • Cholesterol:
  • 186 mg
  • 62%
  • Sodium:
  • 960 mg
  • 38%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a medium size bowl mix together the eggs and milk. Add ALMOST all of the salt, pepper, garlic powder, and onion powder (reserve a dash of each for seasoning the chicken pieces). Set aside.
  2. Sprinkle a dash of the remaining salt, pepper, garlic powder and onion powder onto both sides of the chicken pieces.
  3. In a large skillet, heat the oil over medium heat. Put the flour in a plastic bag. One piece at a time, dip the chicken into the egg/milk mixture then add to the plastic bag. Shake the bag so that the flour is covering each piece of chicken.
  4. You can check to see if the oil is hot enough by sprinkling a little flour in the skillet. If it fries, it's hot enough! Place the chicken pieces in the skillet. After about 5 minutes, turn the chicken over. Let chicken fry for about 15 minutes or until the meat is cooked through and the juices run clear. Enjoy!
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 73

  1. 94 Ratings


I thought this turned out a good piece of southern fried chicken. Here are some additional tips for getting a tasty bird. Rinse chicken pieces and place in large pot or bowl and add a couple of tsp. of baking soda (this takes the blood out of the bird)and fill with water until covered for 15-20 min. Drain and rinse and refill with water again. This time place several teaspoons of iodized salt and add chicken back to water. Refridgerate for 3-4 hours or overnight if desired. This seasons the meat so that you will have a flavorful and juicy bite each time. Good Luck


This reminds me of the fried chicken I enjoyed growing up in south Ga. I give the recipe 5 stars as written, but I have a few suggestions, which come from my Nana. 1. Use peanut oil. It heats at a temp higher than other veggie oils before it burns. This creates fried chicken that isn't greasy, has a crispy outside and a moist inside. 2. Some reviews mention trouble in getting the coating to stick. Instead of soaking the chicken in evaporated milk, soak it in a combo of buttermilk and a few beaten eggs. Something about this causes the coating to stick well. 3. If you want a thick coating, do the following, and have patience because it takes a little bit of practice. Take a piece of chicken out of the buttermilk and let the excess drain back into the bowl. Place it on a plate and dust with the flour mix. Using a spoon or fork, gently press the flour onto the chicken. Turn the chicken over and repeat. Using tongs or a fork, very quickly dunk the chicken back in the buttermilk and coat again. It's important to not use your fingers because they will remove more of the coating you'd just put on. 4. Even if you don't want a thick crust, consider making a lot more of the flour mix. Until you get the hang of coating, it's easy to go through a whole lot of flour. 5. Place in the oil skin side down, preferably spaced so that the pieces don't touch. 6. Fry on medium high heat for at least 20 minutes.


This recipe had excellent flavor! The only changes I made were to use crisco for frying and to double-dip the chicken pieces in both the egg/milk mixture and the breading. I also soaked my chicken overnight beforehand in buttermilk, which gives it a wonderful, juicy tenderness, and like other reviewers I added extra of all the spices. I then used the extra flour mixture to make gravy from some of the drippings...it was great! I browned the chicken on both sides, then put it in a 380 degree oven for 1/2 hour, and this helped to eliminate the over-browning some other reviewers commented on. It was wonderfully crispy and delicious, and even better cold the next day!