I’m from the South and we all know fried chicken is a staple here. what you love to eat! This Best Southern Fried Chicken recipe is one of my favorites and it took me years to find the right recipe. This recipe creates a crispy exterior with moist chicken inside. Absolutely perfect chicken in my opinion. Really good fried chicken takes time, so don’t rush it.


4 cups all-purpose flour, divided
2 tablespoons garlic salt
1 tablespoon chilli
3 teaspoons pepper, divided
2-1/2 teaspoons poultry seasoning
2 large eggs
1-1/2 cups water
1 teaspoon salt
2 roast chickens (3-1/2 to 4 pounds each), shredded oil frying


Step 1
Mix all the ingredients of the spice mix. In a bowl or deep plastic container, whisk together milk, vinegar, eggs, ½ teaspoon salt, and 1 tablespoon spice mixture to make buttermilk marinade. Open the chicken thighs and place between two sheets of parchment paper, then flatten with a rolling pin. Add to marinade, then cover and refrigerate for 4 hours or overnight. In a large bowl, beat eggs. In another bowl, combine salt, pepper, garlic powder, and chili powder to make seasoning salt. Put the flour in a third bowl.

Step 2
Make the coating by mixing the flour and turmeric with most of the remaining spice mixture (reserve 1 teaspoon) and plenty of salt. Drain the chicken thighs, reserving the marinade. Dredge each leg into the flour, one at a time, then dip in the reserved marinade, then dredge in the flour again and press down as far as possible to coat. Transfer the coated thighs to a large plate.

To prepare the chicken, first season each piece of chicken to your liking with seasoning salt. Then dip each piece into the egg and into the flour until well coated.

Step 3
Heat 10 cm of oil in a shallow pan or deep fryer to 175°C. Lay down two to three thighs at a time and let sit and fry for 3 minutes, being careful not to drop the temperature below 160ºC (it should stay around 170ºC). Flip the thighs and fry for an additional 2-3 minutes, until golden and crispy on both sides. Remove the chicken and drain on a paper towel-lined tray, then place on a wire rack to keep warm in the low oven while roasting the remaining thighs.

Step 4
When all the chicken is cooked, mix the reserved seasoning with 1 tablespoon flaky sea salt and sprinkle on top

Half-fill a large skillet or deep fryer with oil and heat to 350°F. Add the chicken pieces and fry until black and crisp. Thighs and drumsticks take longer to cook than chicken breasts and wings—about 15 minutes—about 10 minutes.

How to make Crispy Fried Chicken

While this recipe should only take about 35 minutes, it really depends on how hot your oil is on your stove. I say about 7 minutes per side, but check your chicken to see what works best for you! Crispy fried chicken is a great dish, but it takes time to prepare it. The results are definitely worth the wait.


3 lbs. Chicken cut into small pieces
1 tablespoon salt
3 cups cooking oil
1 cup all-purpose flour
¾ cup warm, lukewarm, fresh or evaporated milk
1 Knorr Chicken Nuggets
2 eggs
¾ cup all-purpose flour
1 teaspoon baking powder
2 teaspoons garlic powder
½ teaspoon salt
¼ teaspoon ground black pepper

Instruct fried chicken

Rub the whole chicken with salt. Let stand for 15 minutes.
Heat oil in a pan.
Prepare the dough. Start by pressing down on the chicken pieces with a fork until completely mashed. Mix it with warm milk. Stir until everything is well mixed. Set aside.
Combine flour, baking powder, garlic powder, salt and black pepper. Mix well with a fork or whisk. Set aside.
Beat eggs in a large mixing bowl. Add milk mixture. Continue stirring until all ingredients are combined. Add half of the flour mixture. brush. Add the remaining half and stir until the batter texture is smooth.
Coat chicken in flour and dip into batter. Roll in flour again until everything is covered. Fry each side over medium heat for 7 minutes.
Remove from pan and place on a plate lined with kitchen paper. This will absorb the oil.
Serve with ketchup or sauce.
Share and enjoy!

>>> See more: how to make sandwich


How to Make Homemade Chicken Parmesan. This one may have more steps than all the chicken recipes on this blog, but they are all worth it:


salt and pepper to taste
3 large chicken breasts, halved horizontally to make 6 fillets
1 cup panko breadcrumbs
1/2 cup breadcrumbs (Italian or golden)
1/2 cup freshly grated Parmesan cheese
1 teaspoon garlic or onion powder
1/2 cup olive oil for frying
1 tablespoon olive oil
1 large onion chopped
2 teaspoons minced garlic
14 oz (400 g) tomato paste (passata)
salt and pepper to taste
1 teaspoon dried Italian herbs
1 teaspoon sugar (optional)
For coverage:
8 ounces (250 grams) mozzarella cheese, sliced ​​or shredded

1/3 cup freshly grated Parmesan cheese
2 tablespoons fresh chopped basil or parsley


For chicken:
Preheat oven to 430°F | 220 degrees. Lightly coat a baking sheet (or casserole) with nonstick cooking oil spray; set aside.
Whisk together eggs, garlic, parsley, salt and pepper in a shallow bowl. Add the chicken to the eggs, turning to coat the mixture evenly on each fillet. Cover with plastic wrap and marinate for at least 15 minutes (overnight if time permits).
When the chicken is ready to cook, in a separate shallow bowl, combine the breadcrumbs, Parmesan cheese, and garlic powder. Dip chicken into breadcrumb mixture to coat evenly.
Heat oil in a large saucepan over medium-high heat until hot and boiling. Fry chicken until golden and crisp (about 4-5 minutes per side).
Place chicken on prepared griddle/plate and place about 1/3 cup sauce on each breast (sauce recipe below). Top each chicken breast with 2-3 slices of mozzarella and about 2 tablespoons of Parmesan. Sprinkle with basil or parsley.

Bake for 15-20 minutes or until cheese is bubbly and melted and chicken is fully cooked.
Heat oil in a medium saucepan. Sauté the onion until translucent (about 3 minutes), then add the garlic and saute until fragrant (about 30 seconds).
Season with pureed tomatoes, salt and pepper, Italian herbs and sugar (if using). Cover and simmer for about 8 minutes, or until the sauce has thickened slightly. Taste and adjust salt and pepper if needed.

Friend Chicken
Friend Chicken


If you use vegetable oil instead, make sure it’s suitable for deep frying. Oils with a low smoke point will burn at the temperatures needed for this recipe and will fill your kitchen with smoke rather than the tantalizing smell of fried chicken.
The best way to check doneness is to use a meat thermometer. The minimum safe temperature for chicken is 165 degrees Fahrenheit. Alternatively, you can pierce it with a fork to see if the juices run clear.
Leftover fried chicken can be reheated with great results. Take the chicken out of the refrigerator and bring it back to room temperature. Preheat oven to 400 degrees Fahrenheit. Place chicken pieces on a rack on a rimmed baking sheet and bake until heated through and crisp, about 15 to 20 minutes.

Chicken is definitely best eaten right away, but chicken can be shredded and refrigerated, covered, for up to a day. Breaded chicken can sit at room temperature for an hour before frying. Cooked chicken sticks can be reheated in a preheated oven for 10 minutes, until hot.

Above is how to make fried chicken shared with you by, hope you will make your garden more beautiful. Thank you for visiting our website