A thick sauce produced from the pan drippings is served with the seasoned fried chicken. It’s hearty fare that is absolutely not suitable for dieters! requires some planning but is totally worthwhile. Enjoy!
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ½ cup milk
- 1 egg, beaten
- 1 cup all-purpose flour
- 2 teaspoons garlic salt
- 1 teaspoon paprika
- 1 teaspoon ground black pepper
- ¼ teaspoon poultry seasoning
- 1 (4 pound) whole chicken, cut into pieces
- 3 cups vegetable oil
- 1 cup chicken broth
- 1 cup milk
Instructions
- In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
- In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
- Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 507 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 1 g |
| Protein | 41 g |
| Saturated Fat | 7 g |
| Sodium | 588 mg |
| Sugars | 2 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
OK wow it’s from above the rest love it and will treat my family with the best you have a great pallet thank you
Recipe is great for beginners that want to make fried chicken for the first time. But the seasoning needs to be doubled if not tripled, or else the chicken will always come out bland. This Recipe will need to be adjusted to your personnel taste.
Nice and crispy! I made drumsticks, so it did not take as long as the recipe called for. I didn’t use my thermometer on the oil, so the chicken was a little dark, but delicious. The gravy was nice. The only problem was that I used garlic powder instead of garlic salt, so a little bland. But my husband loved it!
One of the Best recipes I have made!
This recipe is what taught me how to make fried chicken! My husband loves this dish! For the gravy I usually sauté finely chopped onions in butter first until soften then add some fresh sage and follow the rest of the recipe. Thanks so much for sharing this gem of a recipe!
Made chicken fried chicken instead of fried chicken and was really good. Added rosemary to the seasoning and hammered the chicken with a cook time of 4 minutes per side. Need to thicken the sauce more
A huge hit! Poultry seasoning is the key to this recipe. It really gives it great flavor! ?? ??
My boyfriend is from Kentucky and KNOWS good fried chicken. He couldn’t stop raving about this recipe! I used about 3/4 the amount of flour and doubled up on all the spices. For the gravy, instead of the flour mixture, I used a chicken gravy packet with milk and chicken broth and pan drippings. So delicious! Perfectly crispy and juicy!! Definitely my new go to fried chicken!
I’ve never made fried chicken before because I assumed I needed a fryer and don’t have one. I made it exactly as it was written and it was excellent! The only thing I would do different is double or triple the seasonings that are added to the flour. It definitely needed more. Will make this again for sure!
I’ve never made fried chicken before because I assumed I needed a fryer and don’t have one. I made it exactly as it was written and it was excellent! The only thing I would do different is double or triple the seasonings that are added to the flour. It definitely needed more. Will make this again for sure!
This is the best fried chicken recipe ever! I will make it again! I made my own poultry seasoning and I used 2 teaspoons of garlic powder and a teaspoon of salt instead of the garlic salt. And extra of each seasoning. I made a mistake of mixing the flour mixture and egg/milk mixture and poured it right on top of the chicken in the freezer bag and squished it all around. Hey! A short cut! Good stuff! Added to my favorites!
Followed recipe exactly
Before today, I was intimidated by yeast breads and fried chicken. After today, I’m still intimidated by yeast breads, but with this recipe I made both the fried chicken and the gravy to my husband’s approval (we had a backup plan for KFC just in case, but didn’t need it). Also, my 17yr old son ate 2 pieces and put a third one in the fridge w/ a bite out of it, so I think he liked it too!)
Very good. Loved the idea of using the left over seasoned flour for the gravy. I feel like such a dumb dumb now for never doing that all these years.
I only came for the flour/milk/eggs. I season my meat raw and lightly season the flour. These drumsticks are crispy! Thanks for sharing 😀
I didn’t use black pepper in the flour mixture cuz my kids n I don’t like black pepper so I use some other seasoning stuff that is especially jst for chicken n I believe it was jst as good at least my kids like it they ended up having 3 chicken legs when it was all said n done wit!!
Never attempted fried chicken before. This recipe was so crunchy and delicious. Best fried chicken ever! Only suggestion would be to coat all chicken pieces before starting the frying.
Easy and delicious!
I have been searching for a recipe like this for quite a while. I should have looked here sooner. this recipe is great just as written. It was hard to stock to my diet and not to go back for more.
This recipe is fantastic, best fried chicken I’ve ever had. It’s made me considerably less afraid of frying chicken since as long as you have enough oil to cover the entire bottom of the pan throughout cooking, and you keep flipping, it’ll turn out perfect. I followed this recipe to a T but changed the spices since I didn’t have garlic salt – i didn’t pay attention to spice quantities either, I just kept tasting the flour with a dab of my pinkie after mixing it until I could vaguely detect flavor, and it was perfect. I personally used salt, pepper, smoked paprika, pizza seasoning, bbq spice, onion powder, and Montreal steak seasoning — basically my point is that those seasonings were my favorite and the seasonings you use in this recipe ultimately don’t matter, so have fun with it! (though note, if you make the gravy after it may be a bit too flavorful) Only half of 1 slice of chicken out of 5 breasts actually had the coating fall off during frying, which I find extremely impressive.
Amazing! This fed 3 pretty well. The gravy is awesome. I would add a bit of salt to the chicken. Will make again!