Make At Home Southern Fried Chicken

southern fried chicken

Do you miss Grandmas home style cooking? Make this southern fried chicken recipe for a taste of the past. Includes photos and instructions. You can also find more main dish recipes here.

One of the things I miss most about my Grandma was her home cooking. Perhaps you can relate. When she passed I inherited her recipe collection and this easy fried chicken was one of her prized recipes. She gave the recipe to only a few people along the years and I feel fortunate to have the original recipe card (see below).

Many fried chicken recipes have a complicated coating with many ingredients, but I like this one because it uses basic pantry items like flour, milk, salt, and pepper. You can make a delicious crispy fried chicken in your deep walled frying pan or electric skillet and skip the deep-fryer.


The original recipe called for a whole chicken cut up into frying sized pieces. I have found buying packages of thighs and legs more convenient plus they are more uniform in size, which helps them fry evenly. Also, our family seems to prefer dark meat so I tend to buy those cuts more often.

I have included step by step photos below. I have a larger electric skillet (about 12″ x 16″) I use and can fit about 13 pieces of legs and thighs in for frying.

Grandma’s Southern Fried Chicken Recipe

Place chicken pieces in a 9″ x 13″ glass baking dish. Pour the liquid mixture (recipe below) over the chicken pieces and turn to coat evenly. Cover with plastic wrap and refrigerate for two hours.

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When ready place the chicken on the counter and place a cup or two of flour in a flat pan or baking sheet.

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Roll each of the pieces in flour.

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Place about 1 inch of vegetable oil in the electric skillet. Preheat the oil to 350 degrees. Place each of the chicken pieces into the skillet. Metal tongs work well for this and also for turning the chicken pieces.

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Fry in 350 degree vegetable oil for 30-40 minutes or until golden brown. Turn pieces over 3-4 times during frying to ensure even cooking.

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Place on paper towels to allow any excess oil to drain.

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Southern fried chicken ready to serve!

grandmas fried chicken

Here is the original recipe:

southern fried chicken recipe

Southern Fried Chicken
 
Prep time
Cook time
Total time
 
Do you miss Grandmas home style cooking? Make this southern fried chicken recipe for a taste of the past.
Author:
Recipe type: Main
Cuisine: American
Serves: 8-12
Ingredients
  • 1 whole chicken, cut up into frying pieces OR 8-12 pieces legs and thighs
  • 2 eggs, beaten
  • ½ cup Milk
  • 1 Tablespoon Salt
  • ½ Tablespoon Pepper
  • Flour (around two cups or so)
  • 1 bottle vegetable oil
Instructions
  1. Cut the chicken pieces apart if necessary.
  2. Place the chicken pieces in a 9" x 13" glass baking dish.
  3. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
  4. Pour this mixture over the chicken pieces. Turn the pieces to coat evenly.
  5. Cover with plastic wrap and refrigerate for 2 hours. At one hour turn the pieces.
  6. When ready, pour one inch of vegetable oil into a large electric skillet (12" by 16") or deep walled frying pan. If using a frying pan you may need to fry in two batches.
  7. Preheat the oil to 350 degrees.
  8. Using tongs, place each of the chicken pieces into the electric skillet. Begin cooking and turn the pieces over every 5-7 minutes or so.
  9. Cook for 20-30 minutes or until the chicken is golden brown and crispy.
  10. Check for doneness by inserting a knife in one of the pieces and making sure the juice runs clear.
  11. When done, place the fried chicken pieces on a plate with a few layers of paper towel to drain.
  12. Transfer the chicken to a serving platter and you are ready to eat!
Notes
My Grandma's original recipe called for a whole chicken cut up. I have found buying packages of thighs and legs more convenient plus they are more evenly sized. This helps them fry evenly. Also, our family seems to prefer dark meat, so I tend to buy those cuts more often.

Depending on how many pieces of chicken you have, you may need to double the quantities of egg, milk, salt, and pepper.
Nutrition Information
Serving size: 2
 

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About the author

Laura Warnke

Laura Warnke is a mom, wife, and Midwest cook that enjoys sharing many of her family's favorite comfort food recipes. She grew up on a farm in Wisconsin and loves to bring that farm-style home cooking to your table.

2 comments
Darlene

Love your recipes. Great pictures. You left out the part of dipping the chicken in the flour.

Reply
    Laura Warnke

    Hi Darlene,

    I am glad you like my recipes. Thank you for leaving a message. The part about rolling the chicken pieces in the flour is mentioned next to the third “how-to” photo.

    Reply
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