Classic Southern Fried Chicken

Classic Southern Fried Chicken
This classic recipe is made-from-scratch Southern fried chicken at its easiest. Crispy and juicy, it's sure to be a family favorite. There's also no need for a long marinade in buttermilk, so you don't have to plan ahead.
  • 1½ cups milk
  • 2 large eggs
  • 2½ cups all-purpose flour
  • 2 tablespoons salt, plus additional for sprinkling
  • 2 teaspoons black pepper
  • 4 pounds bone-in skin-on chicken pieces
  • Vegetable oil, for frying
  1. Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.
  2. Classic Southern Fried Chicken ingredients
  3. In a medium bowl, combine the milk and eggs. Whisk to blend well.
  4. milk and egg mixture in a bowl
  5. In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
  6. Southern fried chicken dry ingredients in a bag
  7. Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
  8. chicken dipped in the egg and milk mixture
  9. Add the dipped chicken pieces to the bag of seasoned flour.
  10. chicken placed in the bag with seasoned flour
  11. Seal the bag and shake well to coat the chicken pieces thoroughly.
  12. chicken in a bag with flour
  13. Remove to a plate and repeat with the remaining chicken pieces.
  14. Breaded chicken on a plate ready to be fried
  15. Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.
  16. skillet with oil
  17. Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once—even if they can comfortably fit—since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.
  18. chicken frying in a pan
  19. With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.
  20. chicken on a plate lined with paper towels
  21. Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.
  22. fried chicken on a cooling rack