Classic Southern Fried Chicken

Directions

1. Rinse the chicken pieces under cold water and pat them completely dry with paper towels. Dry chicken helps the coating stick better and fry evenly.
2. In a shallow bowl, beat the eggs with the milk until well combined. Season the mixture with salt, pepper, and garlic powder.
3. Add the chicken pieces to the milk mixture and turn to coat. Let the chicken soak for 5–10 minutes so it absorbs flavor and stays juicy.
4. In a large zip-top bag or shallow dish, combine the flour and seasoned salt, if using. Mix well so the seasoning is evenly distributed.
5. Add a few pieces of chicken to the flour mixture at a time. Shake or toss until fully coated. Shake off any excess flour.
6. Place the coated chicken on a wire rack and let it rest for a few minutes. This helps the coating adhere during frying.
7. Pour the oil into a deep skillet or deep fryer and heat to 350°F (175°C). The oil should shimmer but not smoke.
8. Carefully add the chicken thighs and legs first, placing them gently into the oil. Cook for several minutes until golden, then add the remaining pieces, avoiding overcrowding the pan.
9. Fry the chicken, turning once, until each piece is deep golden brown and cooked through, about 12–15 minutes total depending on size.
10. Remove the chicken from the oil and drain on paper towels. Let rest briefly before serving warm or at room temperature.

Recipe Details

Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: About 50 minutes
Servings: 4–6
Difficulty: Medium

Variations & Substitutions

• Add paprika, cayenne pepper, or onion powder to the flour for extra flavor and mild heat.
• Substitute half the milk with buttermilk for a tangier taste and extra tenderness.
• Use boneless chicken pieces for quicker cooking and easier serving.
• Swap all-purpose flour with a mix of flour and cornstarch for an extra-crispy crust.

Serving Suggestions