A Southern Fried Chicken

Name: A Southern Fried Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: 3 cups all-purpose flour; 1 tablespoon seasoned salt; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 tablespoon coarse ground black pepper; 2 eggs; 4 cups buttermilk; 1 cup barbeque sauce; 2 tablespoons Worcestershire sauce; 1 tablespoon steak sauce; 1 (3 pound) whole chicken, cut into pieces; 2 cups oil for frying

Rating: 3.76 stars

175 Ratings
131 Reviews
11 Photos

A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection.

By jason

Gallery

Recipe Summary

prep:

10 mins

cook:

20 mins

total:

30 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1

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.

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Step 2

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).
Step 3

Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

Tips

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

Per Serving:

806 calories; protein 50.9g 102% DV; carbohydrates 79.3g 26% DV; fat 30.3g 47% DV; cholesterol 183.3mg 61% DV; sodium 1322.5mg 53% DV. Full Nutrition

Reviews (131)

Most helpful positive review

DONNANDREW

04/02/2006

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 better. Read More

Helpful

(178)

Most helpful critical review

ATLEIENS

08/02/2010

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 willing to try again but will not dredge chicken more then once. Read More

Helpful

(15)

175 Ratings

5 star values: 74
4 star values: 43
3 star values: 19
2 star values: 20
1 star values: 19

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

DONNANDREW

04/02/2006

Helpful

(178)

BPDCA

01/30/2004

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 menu! Note: the lady rating this recipe a 1 because she "only likes drumsticks and wings", give me a break! You don't need to follow the recipe as is and if you don't like whole chicken, why use it? pshff Read More

Helpful

(169)

ROOKIE COOKIE

04/29/2004

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 used about two tbls. oil in a non stick frying pan and the chicken came out a really golden brown and tasted really good. Read More

Helpful

(162)

travhops

04/12/2007

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 too hot so cooked at 300. Thanks for sharing this one! Read More

Helpful

(80)

lovethisplace

01/13/2007

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 hit the dinner table. No leftovers and not a word during dinner good. That's a five star when the kids are quietly shoveling. Read More

Helpful

(58)

KATIEPOPS

09/30/2003

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. They love it!! Read More

Helpful

(46)

Angie Guhl

02/22/2007

I subbed white rice flour for the all purpose flour and this recipe kicks butt!!! Read More

Helpful

(36)

ELFINDANCER

01/25/2004

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 good! Read More

Helpful

(25)

MUTTSY

01/25/2004

We loved this chicken... moist and tasty..... a definite keeper...... Read More

Helpful

(23)

ATLEIENS

08/02/2010

Helpful

(15)

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Nutritional Information

A Southern Fried Chicken

Servings Per Recipe: 6
Calories: 806.4

% Daily Value *

protein: 102 %

carbohydrates: 26 %

exchange other carbs:

dietary fiber: 11 %

sugars:

fat: 47 %

saturated fat: 38 %

cholesterol: 61 %

vitamin a iu: 10 %

niacin equivalents: 194 %

vitamin b6: 45 %

vitamin c: 6 %

folate: 36 %

calcium: 26 %

iron: 33 %

magnesium: 28 %

potassium: 23 %

sodium: 53 %

thiamin: 69 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of A Southern Fried Chicken

1 of 131

All Reviews

DONNANDREW

04/02/2006

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 better.

Helpful

(178)

BPDCA

01/30/2004

Helpful

(169)

ROOKIE COOKIE

04/29/2004

Helpful

(162)

travhops

04/12/2007

Helpful

(80)

lovethisplace

01/13/2007

Helpful

(58)

KATIEPOPS

09/30/2003

Helpful

(46)

Angie Guhl

02/22/2007

I subbed white rice flour for the all purpose flour and this recipe kicks butt!!!

Helpful

(36)

ELFINDANCER

01/25/2004

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 good!

Helpful

(25)

MUTTSY