Southern Fried Chicken Recipe

Name: Southern Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 liters Milk; 2 whole Chickens, Skin On, Sectioned Into 8 Pieces (Legs, Thighs, Breast Pieces); 1- 1/2 liter Vegetable Oil, For Frying; 250 grams Plain Flour; 1 package (about 67g Sachet) Dried Tomato Soup Mix; 1 teaspoon Dried Sage; 1 teaspoon Dried Thyme; 1 teaspoon Dried Basil; 2 teaspoons Paprika; 1 teaspoon Garlic Powder; 1 teaspoon Chili Powder (optional); 1 Tablespoon Salt; 1/2 teaspoons Celery Salt; 1/2 teaspoons Freshly Ground Black Pepper; 3 Large Eggs, Beaten

Servings: persons

2 liters Milk
2 whole Chickens, Skin On, Sectioned Into 8 Pieces (Legs, Thighs, Breast Pieces)
1- 1/2 liter Vegetable Oil, For Frying
250 grams Plain Flour
1 package (about 67g Sachet) Dried Tomato Soup Mix
1 teaspoon Dried Sage
1 teaspoon Dried Thyme
1 teaspoon Dried Basil
2 teaspoons Paprika
1 teaspoon Garlic Powder
1 teaspoon Chili Powder (optional)
1 Tablespoon Salt
1/2 teaspoons Celery Salt
1/2 teaspoons Freshly Ground Black Pepper
3 Large Eggs, Beaten

1
Pour milk into a large heavy bottomed pan and add all the chicken pieces.
2
Bring to boil and simmer on the lowest setting for 25 minutes.
3
Drain milk and allow chicken to cool until it can be comfortably handled.
4
Meanwhile, heat oil in a wok or heavy-bottomed pan to around 160 degrees C (320 degrees F) or equivalent.
5
Mix flour, tomato soup mix, all herbs and spices, along with salt and pepper to make the flour-based coating for the chicken.
6
Take 2 clear plastic food bags and spoon around 6 tablespoons of the mix in each.
7
Take 4 pieces of chicken at a time, place in one bag and shake to ensure chicken is totally coated in the flour.
8
Coat each piece of chicken in beaten egg.
9
Pop chicken into the other bag of flour and shake until totally covered.
10
Repeat until all chicken in done.
11
Using a large slotted spoon, carefully place chicken in hot oil, fry chicken, 5 or 6 pieces at a time, moving chicken around constantly until beautifully golden (approximately 4 minutes).
12
Remember, chicken is already cooked, so this is just to cook the coating and reheat chicken through.
13
Carefully remove from oil and place on a plate covered in kitchen roll to absorb excess oil.
14
Can be kept warm in a low oven for up to 1 hour.
15
Serve with coleslaw and corn on the cob.

963

kcal

Calories

Fat

Carbs

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

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 15 ingredients. The key ingredients include: 2 liters Milk, 2 whole Chickens, Skin On, Sectioned Into 8 Pieces (Legs, Thighs, Breast Pieces), 1- 1/2 liter Vegetable Oil, For Frying, 250 grams Plain Flour, and more.

Yes, 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!

Southern Fried Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions