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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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).

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

661 calories; 34.5 g total fat; 233 mg cholesterol; 750 mg sodium. 37.1 g carbohydrates; 47.6 g protein; Full Nutrition


Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2013
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 my chicken 5 minutes before time and it was already at 200 degrees so I'm thinking maybe 10 minutes each side maybe even less. Besides that the chicken was perfect! Making the gravy with some of the leftover flour however was not a good idea; it did not have a good flavor at all. I want to end on a good note so I'll state again GREAT chicken! Thanks for the recipe!:) Read More
(16)

Most helpful critical review

Rating: 3 stars
10/17/2011
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 had a lot of left over flour but I have to say the coating stayed on well. Good healthy color for the chicken not as crispy as I would like... but all-in-all an easy to follow good recipe. Read More
(27)
43 Ratings
  • 5 star values: 23
  • 4 star values: 16
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
10/17/2011
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 had a lot of left over flour but I have to say the coating stayed on well. Good healthy color for the chicken not as crispy as I would like... but all-in-all an easy to follow good recipe. Read More
(27)
Rating: 5 stars
10/09/2013
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 my chicken 5 minutes before time and it was already at 200 degrees so I'm thinking maybe 10 minutes each side maybe even less. Besides that the chicken was perfect! Making the gravy with some of the leftover flour however was not a good idea; it did not have a good flavor at all. I want to end on a good note so I'll state again GREAT chicken! Thanks for the recipe!:) Read More
(16)
Rating: 5 stars
01/08/2017
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 and corn on the cob. Yum!! Pumpkin loaf from this site (Downeast Maine Pumpkin Loaf) for dessert. 1/7/2016: Made this again (along with from this site Roasted Cabbage J.P.'s Big Daddy Biscuits and corn on the cob) with 2 whole boneless/skinless chicken breast that I cut into 1 inch strips. Sprinkled garlic salt over cooked strips prior to serving. We love this recipe! Cherry pie and vanilla ice cream for dessert. Read More
(9)
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Rating: 5 stars
02/24/2013
Great recipe. The seasoning is perfect. My family loved this. Read More
(7)
Rating: 4 stars
02/28/2018
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 and the depression meaning we can easily spare an egg. No where did she say she doesn't use eggs. Come on people learn to read. Read More
(6)
Rating: 5 stars
02/28/2018
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 STATES that during WWII her grandmother didn t use eggs because they were HARD TO GET DUE TO FOOD RATIONING(if you don t know what that is look it up) Otherwise use egg or not your preference. My mom didn t use egg either but still made great fried chicken. Egg makes it a bit crunchier. That s all folks!! Read More
(4)
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Rating: 3 stars
02/28/2018
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 next 2 days on the throne or in the hospital. Not worth the risk. Read More
(3)
Rating: 4 stars
08/04/2014
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! Read More
(3)
Rating: 5 stars
08/15/2013
This was a big hit with my family. Even my toddler enjoyed this recipe. I highly recommend giving this one a try. Read More
(3)