Description
A classic Southern fried chicken recipe from Toni Tipton Martin.
Ingredients
Scale
- 3 pounds chicken pieces (bone-in, skin-on)
- 2 cups all-purpose flour
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 2 large eggs
- 1/2 cup milk
- Vegetable oil, for frying
Instructions
- In a shallow dish, whisk together flour, salt, pepper, paprika, garlic powder, onion powder, and cayenne pepper.
- In another shallow dish, whisk together eggs and milk.
- Dip each chicken piece first into the egg mixture, then dredge it thoroughly in the flour mixture, ensuring it is well coated. Place coated chicken on a wire rack.
- Pour vegetable oil into a large, heavy skillet to a depth of about 1 inch. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Carefully place chicken pieces into the hot oil, skin-side down, without overcrowding the skillet. Fry in batches if necessary.
- Fry for about 6-8 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
- Remove chicken from the skillet and place on a clean wire rack to drain excess oil.
- Serve hot.
Notes
- For crispier chicken, let the coated chicken rest for 15-20 minutes before frying.
- Ensure the oil temperature remains consistent for even cooking.
- Prep Time: 20 min
- Cook Time: 25 min
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 550
- Sugar: 2g
- Sodium: 800mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg
Keywords: Toni Tipton Martin, Southern fried chicken, classic fried chicken, crispy chicken, easy fried chicken