Recipe for classic lunchtime roast chicken
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Roasted chicken is probably the first dish you think of when you think of Southern dishes. It’s where corn is found fried, green and seasoned.
This is a basic Southern fried chicken recipe that is simple and delicious. Serve this crispy fried chicken with mashed potatoes and garlic with steamed asparagus greens or any of your other favorite side dishes. Use bone-in chicken pieces in this recipe. For boneless chicken breasts or cutlets, check out this recipe .
What you’ll need
4 pounds chicken pieces 1 1/2 cups milk 2 large eggs 2 1/2 cups all-purpose flour 2 tablespoons salt 2 teaspoons pepper 3 cups vegetable oil salt
How to make it
Preheat the oven to 200 F and place a rack in a large baking pan. Combine milk and eggs in a bowl; stir well. In a large bulk reusable plastic food storage bag, combine flour, salt and pepper. Dip chicken piece in milk mixture; drop meat into bowl. Place a few chicken pieces in the food storage bag and shake gently to coat thoroughly. Remove the plate and repeat with the remaining chicken pieces. Heat oil in a deep heavy skillet to 350 F. Fry chicken, a few pieces at a time, about 10 minutes on each side, or until golden brown and thoroughly cooked. The chicken breasts take a little less time than the other pieces. Run a fork across the slice to see if the juices run clear, or use a direct cooking thermometer. The minimum safe temperature for the chicken is 165 F (74 C). With a slotted spoon, pull out paper towels; sprinkle with salt. Transfer the removed dried chicken to the prepared pan with rack. Transfer the chicken to the oven to keep warm for frying the next batches.
Tips and variations
How to cook the chicken
Remove the chicken from the refrigerator and bring to room temperature. Preheat the oven to 400 F. Place a rack on the baking sheet. Place the chicken pieces on the rack and bake for about 15 to 20 minutes.
Reader Comments and Suggestions
” I’ve never made fried chicken before and followed this recipe, it was very easy and so delicious. I added a bit of seasoning such as garlic powder, paprika and chicken salt and it was perfect. Anyone who hasn’t made it in a kitchen experienced should definitely follow this recipe. “LM “Very easy, I used evaporated milk instead of regular milk. I bet if you used buttermilk it would be fabulous. Thanks for making this quick and easy recipe available.” JJ “I checked out some of the recipes for the luncheon chicken before deciding that it was ‘basically’ what we had. Actually changed it a bit, left off the salt and pepper and added 1 heaping tablespoon of Old Bay's seasoning plus half a cup of the fine breadcrumb flour mixture and then just followed the rest of the recipe. It was funny and best of all it was easy. I’ll definitely be making this again and again. “Nutritional Guidelines (per serving) Calories 2,768 Total fat 238 g Saturated fat 32 g Saturated fat 148 g Cholesterol 615 mg Sodium 4,397 mg Carbohydrates 21 g Fiber 2 g Protein 132 g (The nutritional information in our recipes is calculated from the ingredient database and should be considered an estimate. Individual results may vary.)
