Southern Fried Chicken
This is my recipe for fried chicken. My family loves fried chicken, and we have it quite often. Everyone has their favorite way of doing fried chicken. I like to use my southern spice blend in the egg, and in the flour for a more flavorful chicken. I also prefer to use bone-in chicken breasts. My family only likes white meat, so we skip the thighs and legs. I have also done many boneless skinless breasts cut into strips, but it seems to me that the bone-in chicken breasts taste better. Another method I use, that my mom use to do, is to let the chicken set in the egg and spices on the kitchen counter at room temperature for about 15-20 minutes, to take the chill off the chicken. I also use a iron skillet for frying. I have never gotten use to the deep fryer. The iron skillet is just easier for me, and I do not mind cleaning up the mess.
- 4 split chicken breasts, whole, or cut up; or 4 boneless skinless chicken breasts
- 2 tablespoons southern spice blend
- 2 eggs, beaten
- 2 cups all-purpose flour
- Vegetable oil for frying
- Preheat oil for frying. Prepare the chicken. Beat the eggs in a bowl and add a tablespoon of the seasoning to the eggs and mix thoroughly. Pour the eggs over the chicken in a bowl, and let this set, covered on the kitchen counter for about 15 minutes.
- Mix the flour and the other tablespoon of seasoning together. Dread the chicken in the flour and fry at 350 degrees over medium heat until the chicken is golden brown.
- You can check the internal temperature of the chicken to make sure, it should be 165 degrees. Drain the chicken on paper towels or a clean kitchen towel.