Michelle's Southern Fried Chicken Recipe

Name: Michelle's Southern Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs chicken pieces; 1 tablespoon bacon grease; Crisco, for frying; 1 gallon cold water; ¾ cup kosher salt; ⅓ cup sugar; marinade; 4 eggs; ⅓ cup water; 1 cup texas pete hot sauce; 3 cups flour; 1 tablespoon salt; 1 tablespoon garlic powder; 1 tablespoon baking powder; 1 ½ teaspoons cayenne pepper; 1 ½ teaspoons dry mustard; 1 ½ teaspoons black pepper

Servings: persons

4 lbs chicken pieces
1 tablespoon bacon grease
Crisco, for frying
1 gallon cold water
¾ cup kosher salt
⅓ cup sugar
marinade
4 eggs
⅓ cup water
1 cup texas pete hot sauce
3 cups flour
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon baking powder
1 ½ teaspoons cayenne pepper
1 ½ teaspoons dry mustard
1 ½ teaspoons black pepper

1
Wash chicken.
2
Take your brine ingredients and mix well to dissolve (in a large container).
3
Add chicken and brine in the refrigerator for a minimum of one hour.
4
Drain the brine from the chicken -- you do not need to pat dry the chicken.
5
Combine the marinade ingredients and add chicken.
6
Marinate in the refrigerator for 1 - 1 1/2 hours.
7
Combine the coating ingredients in a shallow pan and coat the chicken pieces.
8
Just let the liquid from the marinade drip off the chicken pieces as you move them from the marinade to the flour.
9
Let the chicken rest for five to ten minutes and then re-flour your chicken.
10
Fill pan to 1/4 thickness with crisco and bacon grease and heat to about 350 - 360 degrees.
11
It is important for your oil to stay at this temperature, so add your chicken pieces slowly, allowing the temperature of the oil to raise again after you add a couple pieces of chicken (and don't crowd the pan).
12
(As you add the chicken pieces, your oil's temperature will be reduced.
13
).
14
Stay with your chicken, turning as each side gets golden brown and crispy.
15
Dark meat takes longer, about 13-15 minutes and white meat takes about 8-10 minutes.

1315

kcal

Calories

Fat

Carbs

164

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 lbs chicken pieces, 1 tablespoon bacon grease, Crisco, for frying, 1 gallon cold water, and more.

Yes, Michelle's Southern Fried Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Michelle's Southern Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions