Best Southern Fried Chicken
This traditional dish is the simplest version of homemade Southern fried chicken. It’s juicy and crispy and will become a family favorite. You also don’t have to prepare ahead of time because a lengthy marinate in buttermilk is not necessary.
- half a cup of milk
- Two big eggs
- two and a half cups all-purpose flour
- Two tsp fine salt, or more if necessary
- Two tsp freshly ground pepper (black pepper)
- Four pounds of skin-on, bone-in chicken pieces
- For frying, use vegetable oil
- Assemble the components. Preheat the oven to 200 degrees Fahrenheit and place a rack in the center. Arrange a rack inside a sizable baking sheet with a rim and reserve.
- Place 2 big eggs and 1 1/2 cups milk in a medium-sized bowl. Mix by whisking.
- Put 2 1/2 cups all-purpose flour, 2 tablespoons fine salt, and 2 teaspoons freshly ground black pepper in a big, sturdy, resealable food storage bag. To mix, seal and shake.
- Four pounds of skin-on, bone-in chicken pieces should be dipped in the milk-egg mixture, with any excess falling into the bowl. Once you have three or four pieces, set the previously dipped pieces aside on a platter.
- Incorporate the coated chicken pieces into the seasoned flour bag.
- To completely coat the chicken pieces, seal the bag and give it a good shake.
- Transfer to a platter and continue with the leftover chicken chunks.
- In a deep, heavy-duty skillet, heat about 2 inches of vegetable oil to 350 degrees Fahrenheit
- Fry the chicken a few pieces at a time until golden brown and cooked through, turning occasionally for even color, about 10 minutes per side. Be careful not to put too many chicken pieces in at once, even if they can comfortably fit, since this will dramatically drop the temperature of the oil, affecting the crispness of the chicken. Note that depending on their size, the chicken breasts will take a little less time than dark meat pieces
- With a slotted spoon, move the chicken pieces onto the prepared paper towel-lined platter to drain as they become done. Sprinkle generously with salt while the pieces are still hot.
- Fry a few pieces of chicken at a time for about 10 minutes on each side, or until golden brown and cooked through, rotating them regularly to ensure even coloration. Even if they fit easily, take care not to add too many pieces of chicken at once since this will cause the oil’s temperature to drop significantly and reduce the chicken’s crispness. Keep in mind that chicken breasts will need somewhat less time than portions of dark meat, depending on their size.
- When the chicken pieces are done, transfer them with a slotted spoon to a dish lined with paper towels to drain. If the pieces are still hot, then liberally sprinkle with salt.
- Using a rack, move the drained chicken to the baking sheet that has been prepared. While the remaining chicken is frying, keep warm in the oven. Present and savor