Poultry
Southern
Yield: 4-6
Author: Tammy Nichols
Fried Chicken, Famous - Master Cookbook Recipe # 527

Fried Chicken, Famous - Master Cookbook Recipe # 527

This recipe is a true classic and is sure to become a staple in your kitchen. By using a double-coating method with eggs and milk, we create a thick, golden crust that seals in all the natural juices of the chicken. When paired with the bold flavors of Chris’s Special Seasoning, this fried chicken delivers that perfect crunch and savory taste that everyone loves.

This is recipe #527 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 20 minTotal time: 35 min Resting Time: 10 min
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Ingredients

  • 1 Young fryer chicken (cut into parts, breasts halved)
  • Master Cookbook Recipe # 597 Chris’s Special Seasoning (to taste)
  • 1 cup Self-rising flour
  • 2 Eggs
  • 1/2 cup Milk
  • Cooking oil (for frying)

Instructions

  1. Season the Meat: Sprinkle each piece of chicken generously with Chris’s Special Seasoning.
  2. The Coating Station: Prepare two shallow pie plates or cake pans.
  3. Plate One: Whisk together the eggs and milk.
  4. Plate Two: Mix the self-rising flour with 2 tsp of Chris’s seasoning.
  5. Dredge: Dip each seasoned chicken piece into the egg mixture, then into the flour mixture. Press the flour on well with your hands to ensure an even, thick coat.
  6. Rest: Let the coated chicken sit for 10 minutes before frying. This is the key to helping the breading stick to the chicken during the cooking process.
  7. Fry:
  8. Deep Fryer: Preheat oil to 350°F and fry the chicken for 20 minutes.
  9. Pan-Frying: Cook for 10 minutes per side over medium-high heat.
  10. Drain and Set: Remove the chicken and place it on a wire cooling rack with parchment paper or paper towels underneath to catch the excess oil.
  11. Check for Doneness: Ensure the internal temperature reaches 175°F and the juices run clear before serving.

Notes

Tammy’s Tips: Using a wire rack to drain your chicken is essential,it keeps the bottom of the pieces from getting soggy, so you have a crunch all the way around! If you're pan-frying, don't crowd the skillet, or the oil temperature will drop and the chicken will get greasy. This chicken is delicious served alongside some mashed potatoes and gravy for a real Southern feast.