Southern Fried Chicken

my kids thought it was the best fried chicken ever.

I surprised my Husband with this dinner last night & he was 'In Heaven' for the rest of the evening! I will definately make this for dinner again & again!

My husband always requests this recipe. It is simple and has a great flavor and texture!

My husband absolutely loved this recipe. However, I heated the oil to 200 degrees instead of 350 and cooked the chicken pieces longer (20-25 min). At 350 degrees the pieces burned on the outside before they were done on the inside. I used thighs instead of wings and they turned out well. The flavor was great although I didn't use as much red pepper as the recipe called for. Prep time took a little longer than I expected because I took the skin off the chicken. Overall, a good recipe - a keeper!

Great Southern fried chicken starts with self rising flour, hot sauce, eggs and PEANUT OIL. Peanut oil allows you to fry a number of batches and all the chicken is consistent in color. It does not burn like canola or vegetable oil.

I am from La. and was taught by my mother and grandmother to use buttermilk to dip chicken in and I use flour, Tony Cachere cajun seasoning, S&P and garlic powder. and It has to be fried in Large cast iron skillet.

A husband favorite...a great twist on a regular recipe.

My mother taught me to make REAL Southern Fried chicken and it doesn't include cornflakes!!! I use flour, salt, pepper (and to make my husband happy, a shake of garlic powder--my Ma didn't use that). The egss and milk part is right but forget the cornflakes. Also Ma used lard which really tastes good but is so bad for you. I use canola oil so we can live longer to eat more Southern food.

I tried using the corn flakes and it taste bad. southern fried chicken is made with flour not corn flakes. that is not southern fried chicken. I try it with out salt and it taste great. you can add a little corn meal to your flour mix when you fry chicken, that give a little color and taste. you might want to use can milk instead milk if you don't have any milk on hand and it taste just as good with regular milk