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My review
A Southern Fried Chicken
12
jason
"A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection."
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Ingredients
30 m servings 806Original recipe yields 6 servings
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- US
- Metric
Directions
{{model.addEditText}} Print- In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
- Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
- Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
Footnotes
- The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading 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 vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
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Reviews
Read all reviews 129173 Ratings
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Most helpful positive review
4/2/2006
We liked the extra depth of flavor that the bbq/steak & worster added.. didn't use as much of the bbq tho. Remember to flour the pieces first before egging and re breading.. it adheres much bett...
Most helpful critical review
8/2/2010
Not what I expected at all. The breading came out massively thick and softer even after cooking longer. Could have done something wrong but I don't think this is my kind of recipe. I would be wi...
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4/2/2006
We liked the extra depth of flavor that the bbq/steak & worster added.. didn't use as much of the bbq tho. Remember to flour the pieces first before egging and re breading.. it adheres much bett...
7/2/2003
Wow!! Is exactly how I'd describe this recipe. Made it yesterday and everyone devoured it! I also marinaded the meat in the milk overnight and it was so delicious! Will be on our regular men...
4/29/2004
My wife REALLY liked this. I'm not a chicken lover but I had seconds. I marinated the chicken for six hours in the refer before frying. I don't see why so much oil is needed for frying. I use...
4/12/2007
This is wonderful chicken and will be on my table often. I also marinated overnight in the buttermilk mixture. This is real Southern fried chicken like my grandmother used to make! I found 375...
1/13/2007
Kiss the chef! This was fantastic spicey, moist, juicy on the inside, fried chicken when marinated overnight as suggested. It looks great too. I had to stop the kids from eating it all before it...
5/12/2003
This chicken is out of this world!! It is really the taste you are looking for if you are wanting that homemade southern fried chicken taste. I make this several times a month now for my family....
2/22/2007
I subbed white rice flour for the all purpose flour and this recipe kicks butt!!!
1/22/2004
This was pretty good! I loved the crunch, and it maintained that even as leftovers. I would perhaps not add the worchestershire sauce next time - it was a bit much, but other than that, goo...
1/11/2004
We loved this chicken... moist and tasty ..... a definite keeper ......