Sunday Fried Chicken
Sunday Fried Chicken is a classic comfort food dish that's perfect for family gatherings or a cozy weekend meal. With its crispy, seasoned coating and juicy chicken, this dish features robust flavors of garlic, onion, and paprika, making it a crowd-pleaser for all ages.
Ingredients
Instructions
- Combine dry ingredients in a plastic bag.
- In a bowl, lightly beat eggs and milk.
- Dip chicken pieces in the egg mixture and shake off excess.
- Shake a few pieces in the bag at a time, coating them well.
- In an electric skillet, heat 1/4-inch oil to 350°F.
- Brown chicken on all sides.
- Reduce heat to 275°F and continue cooking for 30 minutes.
Tips & Substitutions
For extra flavor, consider adding a teaspoon of cayenne pepper to the flour mixture for some heat. If you don't have poultry seasoning, a combination of dried thyme, basil, and sage can work well. Ensure your oil is hot enough before frying to achieve a crispy coating. Use an instant-read thermometer to check the oil temperature for best results.
Serving Suggestions
Serve the fried chicken with classic sides like coleslaw or mashed potatoes for a comforting meal. It pairs beautifully with baked beans or corn on the cob. For a refreshing contrast, a side salad with a tangy vinaigrette can also complement the richness of the chicken. Consider serving it with a homemade dipping sauce for added flavor.
Storage & Reheating
Leftover fried chicken can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 375°F for about 15-20 minutes, or until heated through and crispy again. Avoid using the microwave, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Fried Chicken contains roughly 1105 calories, with 40g protein, 171g carbohydrates, and 59g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (321% of the Daily Value), and iron (222% of the Daily Value). Note that it is relatively high in sodium, at 498mg per serving (22% of the Daily Value).
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 boneless chicken instead of cut-up chickens?
Yes, boneless chicken can be used, but adjust the cooking time accordingly. Boneless pieces may cook faster, so check for doneness after about 20 minutes of frying. Ensure the internal temperature reaches 165°F for safety.
What type of oil is best for frying chicken?
For frying chicken, use oils with a high smoke point, such as canola, vegetable, or peanut oil. These oils can withstand higher temperatures without burning, which is essential for achieving a crispy crust.
Can I make this recipe ahead of time?
While fried chicken is best served fresh, you can prepare it ahead by frying and then cooling it completely before refrigerating. To serve later, reheat in the oven for that crispy texture, rather than frying again.
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).