Fried Chicken Recipe - Make Southern Fried Chicken Video
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Video:How to Make Southern Fried Chicken

with Chris Chmura

You don't need a fancy deep fryer to make fried chicken at home. Learn how to prepare this delicious and crispy chicken classic.See Transcript

Transcript:How to Make Southern Fried Chicken

Hi, I'm Chris Chmura for food. Grab a hen and 11 herbs and spices. It's time for some fried chicken.

Southern Fried Chicken Ingredients

You'll need the basics for any fried food:
  • flour
  • bread crumbs
  • eggs
Plus, a boiler fryer chicken. Not one of those huge things, just a small, cheap one.

Prepare the Chicken

Open the chicken up and slice it into quarters. Then, if you'd like cut the leg from the thigh. Just be sure to cut at the joints. You can leave the breast meat on the bone, but I'm going to take it off and fry it boneless.

After you're done, be sure to sanitize where you were working with raw meat. E coli never tastes good.

Soak the Chicken

Soaking the chicken in buttermilk is an option before moving on. I don't think it tastes too much better and I'm in a hurry here, so we're going to skip it this time.

Prepare Fried Chicken Ingredients

Now prepare your dredging stations - one bowl for flour plus your favorite flavoring. You really don't need 11 herbs and spices like the Colonel, but feel free to experiment. Salt and pepper will probably do.

Back to the bowls. Another for eggs, and one last one for bread crumbs. Some cooks limit the recipe to a flour dredge. My family likes a crunchy bird, so bread crumbs it is.

Dredge the Chicken

Pass the pieces into the flour and spice mixture. Toss them around a bit, then move on to the egg. Dredging is crucial because this coat will act as the glue. One last stop in the bread crumbs, and you're ready to fry.

Heat the Frying Oil

Now add an inch and a half of oil to wide, shallow pan and turn the burner to medium. Don't add the chicken until the oil reaches 350 degrees.

Fry the Chicken

Dunk the pieces one at a time and fry for about 10 minutes on each side. Boneless breasts will fry faster. The chicken is done when juices run clear. Don't let them cook too long or they'll quickly bypass golden brown and go right to burned.

Drain the Chicken

Instead of draining on pricey paper towels, we're going to line a cookie sheet with newspaper-- your least favorite section-- and place a cooling rack on top. With the pieces in place, excess oil will slowly drip off as you finish the batch; and eye those messy bowls that are just waiting for you.

Serve the Southern Fried Chicken

Fried chicken can be served so many ways. Here we've just placed in on a platter with a bit of coleslaw and a bowl of buttermilk biscuits. If you have to have your fried chicken from a bucket, look no farther than your local home improvement store. You'll find them for less than a dollar in the paint supply section.

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