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CindyD's Somewhat Southern Fried Chicken

Rated as 4.37 out of 5 Stars
12

"This is how I fry chicken. This recipe shows the ability of Americans in the 21st century to easily obtain food. I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She NEVER used an egg to batter anything -- they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once."
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Ingredients

45 m servings 661
Original recipe yields 4 servings

Directions

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  1. Beat the eggs thoroughly in a shallow bowl. Sift together the flour, sage, salt, black pepper, onion powder, and garlic powder in a bowl to combine.
  2. Heat the vegetable oil in a large, deep skillet over medium-high heat. Oil should be about 2 inches deep. Dip chicken pieces into the beaten egg, then dredge in the seasoned flour to thoroughly coat.
  3. Fry chicken in the hot oil until golden brown on the first side, about 10 minutes; reduce heat to medium, and fry chicken on second side until golden brown and the meat is no longer pink inside, about 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 160 degrees F (70 degrees C).

Footnotes

  • Cook's Notes
  • This recipe yields two pieces of chicken per person for my family of three, plus two pieces of chicken for my husband the next day for lunch at work. Obviously it would be possible to expand the number of servings easily.
  • I carefully sift the flour after using it for dredging to remove any particles of egg or chicken. I then use it to make milk gravy to go with the chicken and potatoes, or save it for other uses.
  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the seasoned flour; the actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will also vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 661 calories; 34.5 37.1 47.6 233 750 Full nutrition

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Reviews

Read all reviews 29
  1. 38 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The flavor of this chicken is awesome! We will definitely be making it again. I was out of eggs so I just didn't use them, which was fine. I do however think the cook time is too long. I tested ...

Most helpful critical review

This is a pretty good recipe. I think it needs more flavor, maybe more salt? I only made chicken legs and adjusted recipe for 3 servings. I was out of eggs so oiled the chicken for coating. I ha...

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This is a pretty good recipe. I think it needs more flavor, maybe more salt? I only made chicken legs and adjusted recipe for 3 servings. I was out of eggs so oiled the chicken for coating. I ha...

The flavor of this chicken is awesome! We will definitely be making it again. I was out of eggs so I just didn't use them, which was fine. I do however think the cook time is too long. I tested ...

Eight boneless, skinless chicken thighs. Made recipe as written. Added 1 T garlic salt, just 'cause I like the flavor. Compliments all around. Made gravy from drippings. Homemade mashed taters a...

Great recipe. The seasoning is perfect. My family loved this.

This was pretty good. I don't fry a lot of chicken because of the fat but if you are going to splurge try this. Cindy commented on how easy it is these days to obtain food as opposed to WWII an...

Comments are classic as to why people get everything from the news to gossip to recipes wrong..THEY DONT READ OR LISTEN TO THE WHOLE STORY/ARTICLE . In the beginning of the article the writer...

Just want to comment you are playing with fire if you dredge raw chicken in flour and then reuse that flour to make gravy. Big no-no. At best it will taste bad and at worse, you will spend the n...

This was really good, but I think it needs about 1/2 teaspoon more of salt or season salt. Otherwise, this is a wonderful recipe!

This was a big hit with my family. Even my toddler enjoyed this recipe. I highly recommend giving this one a try.