Friday, May 7, 2010

Southern Fried Chicken

I usually don't fry chicken at home. Why? I dunno it's easier to go by KFC and pick up what I want. We don't eat a whole lot of fried food anyway so it's a lot of work heating up the fryer for just 2 of us. I did however want to give it a go and I was impressed at how moist the chicken came out. It didn't brown as good as I would have liked, but I didn't want to over cook it. It still tasted really good.

Giveaway ends May 9th so don't delay and enter HERE!!

Our Best Southern Fried Chicken
(Adapted from Southern Living 40 Years of Our Best Recipes)

3 qt water
1 tablespoon salt
1 (2 1/2 to 3 pound) whole chicken, cut up
1 teaspoon salt
1 teaspoon pepper
1 cup all-purpose flour
2 cups vegetable oil

Combine water and 1 tablespoon salt; add chicken. Cover and chill 8 hours. Drain chicken; rinse chicken with cold water and pat dry.

Combine 1 teaspoon salt and 1 teaspoon pepper; sprinkle half of pepper mixture over chicken.

Combine remaining pepper mixture with flour in a large zip lock freezer bag.

Place 2 pieces of chicken in a bag; seal. Shake to evenly coat. Remove chicken, and repeat procedure with remaining chicken, 2 pieces at a time.

Heat fryer to 360 degrees F. Add chicken, skin sides down, a few pieces at a time. Cover and cook until golden brown and done in the middle. Drain on paper towels.


  1. I've got a fried chicken recipe I've been wanting to try--it seems like a good summer food. I'll have to let you know how it goes, haha.

  2. husband wants fried food for every meal.