A Southern Fried Chicken Recipe - Allrecipes.com
A Southern Fried Chicken Recipe
  • READY IN 30 mins

A Southern Fried Chicken

Recipe by  

"A cut-up chicken dredged in buttermilk and seasoned flour, then deep-fried to perfection."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.
  2. Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
  3. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
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  • The nutrition data for this recipe includes the full amount of the breading ingredients. The actual amount of the breading consumed will vary. 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.

Reviews More Reviews

Most Helpful Positive Review
Apr 02, 2006

We liked the extra depth of flavor that the bbq/steak & worster added.. didn't use as much of the bbq tho. Remember to flour the pieces first before egging and re breading.. it adheres much better.

Most Helpful Critical Review
Aug 02, 2010

Not what I expected at all. The breading came out massively thick and softer even after cooking longer. Could have done something wrong but I don't think this is my kind of recipe. I would be willing to try again but will not dredge chicken more then once.

Jan 30, 2004

Wow!! Is exactly how I'd describe this recipe. Made it yesterday and everyone devoured it! I also marinaded the meat in the milk overnight and it was so delicious! Will be on our regular menu! Note: the lady rating this recipe a 1 because she "only likes drumsticks and wings", give me a break! You don't need to follow the recipe as is and if you don't like whole chicken, why use it? pshff

Apr 29, 2004

My wife REALLY liked this. I'm not a chicken lover but I had seconds. I marinated the chicken for six hours in the refer before frying. I don't see why so much oil is needed for frying. I used about two tbls. oil in a non stick frying pan and the chicken came out a really golden brown and tasted really good.

Apr 12, 2007

This is wonderful chicken and will be on my table often. I also marinated overnight in the buttermilk mixture. This is real Southern fried chicken like my grandmother used to make! I found 375 too hot so cooked at 300. Thanks for sharing this one!

Jan 13, 2007

Kiss the chef! This was fantastic spicey, moist, juicy on the inside, fried chicken when marinated overnight as suggested. It looks great too. I had to stop the kids from eating it all before it hit the dinner table. No leftovers and not a word during dinner good. That's a five star when the kids are quietly shoveling.

Sep 30, 2003

This chicken is out of this world!! It is really the taste you are looking for if you are wanting that homemade southern fried chicken taste. I make this several times a month now for my family. They love it!!

Feb 22, 2007

I subbed white rice flour for the all purpose flour and this recipe kicks butt!!!


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  • Calories
  • 806 kcal
  • 40%
  • Carbohydrates
  • 79.3 g
  • 26%
  • Cholesterol
  • 183 mg
  • 61%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 50.9 g
  • 102%
  • Sodium
  • 1323 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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