Southern Fried Chicken - Master Cookbook Recipe # 23

Name: Southern Fried Chicken - Master Cookbook Recipe # 23
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 people
Cuisine: Southern
Ingredients: 1 young fryer chicken (cut into pieces, breasts sliced in half); 2 tsp Master Cookbook Recipe # 597 Chris’s Special Seasoning; 1 cup self-rising flour; 2 large eggs; 1/2 cup milk; Water (a splash for the egg wash); Cooking spray

This recipe brings that classic Southern fried chicken crunch to your table using the air fryer. By slicing the breasts and using an egg wash binder, you get a crispy, seasoned crust and juicy meat every time.

This is recipe #23 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 35 minTotal time: 50 min Resting Time: 10 min

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Ingredients

1 young fryer chicken (cut into pieces, breasts sliced in half)
2 tsp Master Cookbook Recipe # 597 Chris’s Special Seasoning
1 cup self-rising flour
2 large eggs
1/2 cup milk
Water (a splash for the egg wash)
Cooking spray

Instructions

Prep Chicken: Cut the chicken into pieces. Ensure you slice the breasts in half so they cook at the same rate as the smaller pieces.
Egg Wash: In a shallow dish, beat the eggs with the milk and a splash of water.
Dredge: In a separate shallow dish, mix the self-rising flour with Chris’s Special Seasoning.
Coat: Dip each chicken piece into the egg mixture, then coat thoroughly in the flour mixture, pressing the flour onto the chicken to make sure it adheres well.
Rest: Let the coated chicken rest on a plate or rack for 10 minutes. This is a crucial step to help the "batter" stick during air frying.
First Bake: Spray the chicken pieces generously with cooking spray. Place them in the air fryer basket and cook at 380°F for 20 minutes.
Flip & Finish: Flip the chicken pieces, spray the other side thoroughly with cooking spray, and cook for an additional 15 minutes.
Check Temp: Ensure the internal temperature reaches 180°F.
Rest & Serve: Let the chicken rest for 10 minutes before serving to allow the juices to redistribute.

Notes

The Secret to Color: Thoroughly spraying both sides of the chicken with cooking spray is essential. In an air fryer, any "dry" flour spots won't brown properly and will remain white and powdery.
Resting is Key: Don't skip the 10-minute rest after coating the chicken; it prevents the crust from falling off when you flip the pieces.
Even Cooking: Slicing the large breasts in half ensures they don't stay raw in the middle while the wings and legs overcook.