Southern Fried


An authentic Southern fried chicken recipe that' crispy and full of flavor. The trick is getting the oil to the proper temperature and holding it there. A cooking thermometer will help you get to the right temp, or if you have it, a deep fryer will already do that for you.


  • 1/4 cup salt
  • 2 cups Water
  • 1 Frying Chicken, cut up, (8 pieces)
  • 2 cups water
  • *1/2 cup Buttermilk
  • 1 large egg
  • 1 cup flour
  • 1 Tablespoon Cornmeal
  • 2 teaspoons Salt
  • 1 1/2 teaspoon Pepper
  • 1 teaspoon Oregano
  • 1 teaspoon Ground Sage
  • 1/2 teaspoon Marjoram
  • 1/4 teaspoon Garlic powder
  • 1/2 teaspoon Ground Ginger
  • Canola Oil for frying
*If you don't have buttermilk, add a half teaspoon of lemon juice to milk.

Place the 2 cups of water in large, deep pan and stir in the 1/4 cup salt. Stir well. Place Chicken pieces in pan. Cover with aluminum fil and let brine in refrigerator 2 or 3 hours.

Just before taking chicken out of refrigerator, mix the milk and eggs in a bowl. Now combine the flour, cornmeal and remaining spices in a large plastic bag. Shake well and set aside.

Remove and rinse chicken off in fresh water. Pat dry with paper towels.

Begin heating oil either in large, heavy bottomed stock pot (or you can use large skillet) or your Deep fryer. Temperature should be 350° when ready. If you can't measure the temperature, try dropping a ball of egg-dipped flour into the oil. If it browns up in about 1 minute, the temperature is right.

Place chicken pieces in bag of flour mix, a few at a time, and shake. remove and dip in egg and milk mix. Drain on wire rack. Repeat the process of coating in the flour mixture.

Fry the large pieces first, a few at a time. Do not over crowd the pan/pot. Cook on each side about 5 minutes before turning over. Cook another 5 minutes. Internal temperature of chicken should be 180° when properly cooked. Wings cook quicker, so keep an eye on them.

Serve immediately.

Tags: fried chicken best fried chicken,chicken southern friend chicken,

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