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Fried chicken should look like this with an even coating of golden brown skin.
Photo by David Reber from Paschal's restaurant in Atlanta via Wikipedia. |
If you're wondering what to make for Sunday dinner this coming weekend, why not treat yourself to some honest-to-God Southern fried chicken? I learned how to cook it from my grandmother, and made it a couple of weekends ago for M.P., who raved over it. I was proud of my chicken, M.P. was proud of me, and it's Pride Month - hence the name. It's a simple thing, but as all us Southern boys know, the best thing in the world! Mmm-mm. I tell you what!
So here is the recipe as my dear Grandma made it (minus the tenderizer and hot sauce) nearly every Sunday when I was growing up. Read everything before doing anything. Enjoy!
SOUTHERN PRIDE CHICKEN
by Russ Manley, June 2026
Ingredients:
4 leg quarters, disjointed
(= 4 thighs and 4 drumsticks)
1½ to 2 cups flour
salt and pepper
celery salt
Adolph’s meat tenderizer
Louisiana Hot Sauce™ or cayenne (optional)
2 eggs, beaten to a froth
1½ to 2 cups canola oil
¾ cup milk (for gravy)
Allow 2 or 3 pieces per serving, depending on age and appetite.
Prep time, about half an hour. Rest time for chicken, 1-2 hours. Cooking time, about an hour.
Directions:
1. Rinse chicken under cold running water and pat dry. Dust with salt, pepper, and Adolph’s (especially on the meaty parts). Add a pinch of cayenne or Louisiana Hot Sauce if you like. Place in 2-quart bowl. Pour beaten eggs over chicken, and toss chicken pieces to coat completely. Let sit, loosely covered, for 1 to 2 hours, coming to room temperature. (Cold chicken dropped in hot oil may not cook evenly.)
2. Heat oil in 10-inch cast iron skillet over medium-high heat until a pinch of flour thrown in bubbles and sizzles. (You can use any straight-sided skillet, but not a sauté pan or deep fryer.)
3. In a paper or plastic bag, combine flour with a teaspoon each of salt and celery salt, and 2 teaspoons of black pepper. Mix well. Put in 2 pieces of chicken, close bag, and shake several times to cover chicken with flour. Then repeat with 2 more pieces.
3. Lay chicken pieces carefully in hot oil, skin side down. Cook on medium-high heat uncovered 10-15 minutes; oil should come up only halfway on the sides of chicken, bubbling vigorously.
4. Once chicken pieces have browned on the underside (check by lifting one end with a fork, keeping your face away from the hot oil), carefully turn over and cook covered on medium-low 15-20 minutes. The oil should still be bubbling vigorously around the chicken. Do not peek; turn only once.
5. When chicken is golden brown on both sides, remove to drain on paper towels or on a rack; cover to keep warm. Repeat flouring and frying with the remaining chicken pieces; you may add a half cup more oil to the skillet if need be.
To make brown gravy:
1. Pour off all but 3 tablespoons of oil from the skillet. Add the same amount of flour from the bag you floured the chicken in. Equal parts flour and fat make a paste – a roux – like wet sand, full of bubbles when heated. Cook, stirring constantly with fork, spoon, or whisk, over medium-high heat for 2 or 3 minutes, or until the roux has browned to the degree you like.
(If the roux smells burnt, it is burnt, so throw it out and start over. Never serve burnt gravy.)
2. Then add a tall drinking glass (about 12 oz. or 1.5 cups) filled with equal parts of milk and water; hold the glass at arm’s length as you pour; it will bubble ferociously, but keep stirring for another minute or two until well blended. The gravy will thicken as it cools.
Notes:
The beaten egg is not strictly necessary, but it helps the flour stick to the chicken and brown evenly all around, as does cooking the pieces in two small batches instead of one. There are many possible variations, but the house chef, M.P., declared this one "Excellent!" and gave me an A+++.
Properly cooked chicken should have crispy skin and tender meat, neither soggy nor dried out. The meat should be entirely white, and juices should be clear. To test, cut through the meat nearest the bone or leg joint. If any pink meat or juices appear, cook further before serving.
Best side dishes are mashed potatoes and gravy, green beans or turnip greens, and hot buttered biscuits with honey or syrup. And iced tea, of course. Lemon meringue pie or peach cobbler with ice cream will complete a true Southern dinner, simple and delicious!
Disclaimer:
This recipe works well for me in our kitchen, but your results may vary.
Assemble all ingredients beforehand, proceed carefully through the steps, and cook at yuur own risk.
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