Frizzle and Fry With This Southern Fried Chicken Recipe

2 months ago


Southern Fried Chicken

Makes 5-6 servings

1 Chicken, cut into 8 pieces

2 Large eggs

1/2 cup Whole milk

1 1/2 cups All-purpose flour

1 Tbsp Seasoned salt*

1 tsp Ground black pepper

24 oz Crisco solid vegetable shortening

  1. Pat the chicken pieces dry and line a baking sheet with wax paper.
  2. In a large bowl, whisk the eggs with the milk. Add the chicken.
  3. In another bowl, whisk the flour with the seasoned salt and pepper. Roll the chicken in the seasoned flour (make sure the chicken is thoroughly coated with the flour mixture) and transfer to the baking sheet.
  4. In a 12-inch cast-iron skillet, heat vegetable shortening to 365° F.  Add pieces of the coated chicken and fry over moderate heat. When chicken pieces are golden on one side, turn pieces over, turning chicken pieces occasionally, for 35 to 40 minutes or until juices run clear.

Tips to Making Good Fried Chicken:

*When frying the chicken, be patient and take your time. Average cooking time for 325 degree oil: White Meat- 16-20 minutes; Dark Meat- 20-30 minutes. Keep the oil at 325-350 degrees. It shouldn’t be above or below those numbers as this will result in a greasy or burnt coating. 

*Don’t crowd the chicken. Too much chicken lowers the heat and makes chicken cook unevenly. Chicken needs room to breathe.  Cook white meats together and dark meats together since they basically cook at the time rate.

*Listen to the oil. A chicken that is cooking on 325 will cause the oil to be very loud when you put it in. It will slowly get quieter as the chicken cooks and when you turn the chicken over it will get louder again. This is the tried and true technique that most Southern cooks use.

*Don’t ever turn chicken by piercing with a fork, all the juices will run out and the meat will be dry. Always use tongs and have a sharp spatula handy to get underneath just in case a little bit gets stuck at the bottom. You don’t want to lose that good breading!

Homemade Seasoned Salt:

¼ cup fine salt

1 Tbsp sugar

2 tsps paprika powder

2 tsps onion powder

1 tsp garlic powder

1/2  tsp garlic salt

1/2 tsp pepper

  1. Measure all ingredients into a clean, dry bowl and mix thoroughly with a spoon.  Transfer to a clean, dry jar with a screw on cap. 


Recipe execution by Nina Daza-Puyat

Photographed by Mike Cuevas of Studio 100

Art Direction by Tanya Diaz

Sitting editors Regine Velilla and Yllaine Sabenecio

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