Country Southern Fried Chicken
Crispy, flavorful southern fried chicken with a seasoned crust, perfect for comforting family dinners or special gatherings, highlighting classic Southern flavors.
Ingredients
Instructions
- Wash the chicken pieces and pat them dry.
- Add seasoning salt, black pepper, and Accent to the chicken and rub evenly.
- In a bowl, beat together sweet milk and eggs.
- Dip the chicken into the milk and egg mixture, allowing it to drip off for a few minutes.
- Dredge the chicken in flour until well coated.
- Heat the grease until hot, then carefully add the chicken.
- Fry the chicken, turning once, until one side is completely brown, then turn and cook the other side.
Tips & Substitutions
For an even crispier coating, let the dredged chicken rest for about 15 minutes before frying to help the flour adhere better. If you don't have sweet milk, you can substitute with regular milk mixed with a teaspoon of sugar. For a spicy kick, consider adding cayenne pepper to the flour mixture. This recipe can also be adapted with plant-based alternatives for a vegetarian version.
Serving Suggestions
Serve the fried chicken with classic sides like creamy coleslaw, mashed potatoes, or cornbread for a true Southern experience. It pairs beautifully with Margaret'S Chocolate Chess Pie for dessert. For a lighter option, consider a fresh garden salad alongside the chicken to balance the meal.
Storage & Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a preheated oven at 375°F (190°C) for about 15-20 minutes until crispy and heated through. Avoid microwaving as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Country Southern Fried Chicken contains roughly 563 calories, with 19g protein, 101g carbohydrates, and 10g fat. It is an excellent source of protein (39% of the Daily Value) and calcium (23% of the Daily Value), and a good source of iron and potassium.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use skinless chicken pieces for this recipe?
While skinless chicken can be used, the skin adds flavor and helps keep the meat moist during frying. If you prefer skinless, consider marinating the chicken longer in the milk and egg mixture for extra tenderness.
What type of oil is best for frying?
Crisco is a great choice for frying due to its high smoke point, but you can also use vegetable oil or peanut oil for a similar result. Avoid olive oil as it has a lower smoke point and can burn easily.
How do I know when the chicken is done cooking?
The chicken is done when it reaches an internal temperature of 165°F (74°C). The coating should be a deep golden brown, and juices should run clear when pierced. Using a meat thermometer can help ensure perfect results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).