Southern Fried Chicken

Janet’s Appalachian Recipes

By Janet Crow

Guest Columnist

One of my favorite meals I ate with my Grandparents was fried chicken, fried corn, fresh green beans and hot buttered biscuits.

Both of my Grandmothers could fry some of the best chicken in the world and I am so thankful that I paid attention in the kitchen because now I can share that wonderful chicken with my own family. When I go visit my Grandsons in Florida the first thing they ask me to make is fried chicken.

Those boys eat that chicken like it is going out of style and it just warms my heart. Over the years I have tried many recipes with a ton of seasonings in them and to me, nothing is better than just the simple way it was fried when I was a kid.

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Southern Fried Chicken:

10 pieces bone in, skin on chicken (we enjoy the dark meat)

2 C. all purpose flour

1 tsp. salt

1 tsp. black pepper

1/2 tsp. smoked paprika (optional, but adds good flavor)

2 eggs

1/4 C. heavy cream or milk

vegetable oil for frying

Set the chicken out about 15 minutes before you are ready to fry. In a large Ziploc bag combine the flour, salt, pepper and paprika. In a dredging type bowl/dish beat the eggs with the cream or milk. Using a large iron skillet (or other deep sided skillet, you could deep fry also), heat 1” oil to 350 degrees. Take each piece of chicken and dip into the egg mixture then place in the Ziploc bag and shake around till well coated. Shake off excess and place in the hot oil. Repeat with a few more pieces (do not overcrowd the skillet, I cooked mine in two batches). Cook for 7-10 minutes or until the chicken is good and golden brown on the bottom, turn the chicken and brown the other side about another 7 minutes, continue turning and cooking the chicken another 6-8 minutes or until the internal temp. reads 165 degrees (white meat does not take as long as dark meat, so check after 15 minutes of frying). Remove chicken to a paper sack or paper towel lined plate.
Janet’s Appalachian Recipes
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