southern fried chicken

1 of my favorites – the best oven fried chicken.

August 7, 2023 by Becky Spoon

Oven fried chicken was a family favorite growing up! This was Moms go to recipe when the church or PTA was making a cookbook and everyone loved it! This was Allen’s favorite fried chicken and he would tell everyone about it! It really is delicious.

If you don’t have a cast iron skillet it is well worth the investment. They last for years and they are the perfect skillet for so many recipes! Here’s a link for a good cast iron skillet: https://amzn.to/2Rj.

the best. oven fried chicken.

Perfect for Sunday lunch or any day for that matter, I made it this oven fried chicken this past Sunday with Creamy mashed potatoes and roasted carrots and Brussels sprouts. It is delicious! I made a quick pan gravy with the drippings left after baking and it was crazy good! For the Brussels sprouts and carrots I just placed them on a sheet pan, tossed them with olive oil and salt and pepper, then baked them at 400 degrees until tender.

how to make the recipe

This recipe starts by melting butter in the skillet. Then all purpose flour is seasoned with salt and pepper. You can add onion powder, garlic powder, or paprika if you like. You dredge the chicken in flour, then butter. and place in the skillet. You can double dredge in the flour if you like. That will take more butter, so you may have to melt a little more butter in a sauce pan and pour over the chicken before baking.

Here’s the recipe for my creamy mashed potatoes: https://the2spoons.com/delicious-buttery-mashed-potatoes/.

the best. oven fried chicken

This recipe calls for a whole chicken that you cut up; however, it explains you can buy an already cut up or your favorite pieces. I have always bought a whole chicken and cut it up and everyone that cooks a lot should know how to cut up a whole chicken. I am certainly not an expert, but I find a whole chicken is less expensive, and I’m making sure all the pieces came from the same chicken. I do like to buy a chicken that is organic, or one that there are not added hormones that have those huge breast. Here is a quick video of how to cut a whole chicken into 8 pieces: https://foodchannel.com/…/how-cut-whole-chicken-8-pieces.

Need another chicken recipe? Try another favorite Best Fried Chicken

Here’s the recipe for this delicious chicken!

Oven Fried Chicken

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Prep Time 10

Cook Time 45

Total Time 55

Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 4-5 lb chicken, cut up into 8 -10 pieces, if half the breast which I do
2-3 cups flour
salt and pepper to taste
2 sticks unsalted butter

Method

Preheat oven to 375.
Cut a whole chicken into about 8 pieces, or more if you cut your breast into smaller pieces. You can buy an already cut up chicken or use your favorite pieces.
Combine the flour in a dish and add a little salt and pepper. I always taste the flour because you want enough, but not too much salt, so add a little and check. Melt 2 sticks of butter in an iron skillet. Dredge each piece of chicken in the flour, then place in the butter in the skillet, turning over to coat. Continue until all pieces have been battered with the butter and flour.
Bake the chicken for 30-45 minutes until golden brown and the internal temperature is 165. Enjoy!

Best Fried Chicken

July 23, 2021 by Becky Spoon

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This “Best Fried Chicken” lives up to it’s name! Not only is the batter well seasoned, but the chicken itself is loaded with flavor! This well seasoned chicken is because of two brining’s. One is a water brine loaded with spices and the second brine is with buttermilk, also loaded with spices.

“Full of Flavor” Best Fried Chicken

Fried Chicken is something my mother always made on Sundays; well, didn’t matter when, she made amazing fried chicken. I’m posting this recipe on Friday for your Sunday lunch because it takes a little time with brining and soaking and you still have plenty of time.

The first brine is water, kosher salt, sugar, onion powder, garlic powder, black pepper and bay leaves. The second brine, or soak is with buttermilk, salt, pepper, garlic powder, smoked paprika and hot sauce. After all this the chicken is dredged in flour that has been seasoned with salt, pepper, onion powder, garlic powder, and more smoked paprika.

“Full of Flavor” Best Fried Chicken

What’s the best oil to use? I used peanut oil, but you can use vegetable oil, corn oil or canola oil. I fry my chicken in a large iron skillet or a Dutch oven that is also cast iron. These are great cast iron skillets: https://affiliate-program.amazon.com/home#:~:text=https%3A//amzn.to/3kQZntS.

I love all of these sizes and use them all!

“Full of Flavor” Best Fried Chicken

Just look how juicy and delicious this chicken looks! I’m dying to make it again by just looking at these photos! I served this with chunky mashed potatoes. I just boiled Idaho potatoes, drained them, put them back into the pan with the heat still on and allowed the water to evaporate. Then I added butter, salt and pepper, and milk if needed. I made cream gravy which is kind of a must for fried chicken in the South. To serve, I piled the potatoes on a plate, topped with the chicken and some gravy, then sliced some green onions to scatter around. So delicious! This is another potato dish I love that would be perfect with this chicken: delicious smashed potatoes.

These garlic Green Beans would be a great addition: Perfect Green Beans with Garlic and Lemon in Browned Butter

Here is another wonderful recipe…and the recipe for the creamed gravy: the best – chicken fried pork steak with cream gravy.

and, don’t forget the bread for sopping up the delicious gravy! These rolls are delicious!My Best Dinner Rolls Yet!

Here’s the recipe for this delicious fried chicken! Enjoy!

Best Fried Chicken

I wish you could taste this "Best Fried Chicken". Not only is the batter well seasoned, but the chicken itself is loaded with flavor! This well seasoned chicken is because of two brining's. One is a water brine loaded with spices and the second brine is with buttermilk, also loaded with spices.

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Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Brine

3 quarts cold water
1/3 cup kosher salt
1/4 cup granulated sugar
1 tbsp onion powder
2 tsps black pepper
2-3 bay leaves

Buttermilk Brine

1 quart buttermilk
1 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
1/2 tsp smoked paprika
1 tsp hot sauce

For the seasoned Flour

3 cups all purpose flour
1 tsp kosher salt
1 tbp onion powder
1 tbsp garlic powder
1 tsp smoked paprika
1 tsp freshly ground pepper

The Chicken

8-10 pieces chicken (breast, thighs, legs)
1 quart oil for frying

Method

In a large stockpot, add 2 quarts water. Add the salt, sugar, onion powder, garlic powder, pepper, and bay leaves. Allow the mixture to come up to a rolling boil. Reduce the heat and simmer for about 10 minutes.
Remove the pot from the heat and pour in remaining 1 quart of water. Transfer the brine into the refrigerator to cool down completely. Once the brine is chilled, place the chicken pieces into a large bowl or container and proceed with the next step.
Pour the brine over the chicken pieces and make sure all of the chicken pieces are fully covered. Transfer the container to the refrigerator and brine the chicken for at least 6 hours. Remove the chicken from the brine and discard the liquid.
In a large bowl, combine the buttermilk, salt, pepper, garlic powder, paprika, and hot sauce together. Add chicken pieces into the buttermilk mixture. Make sure all pieces are in the mixture. Transfer the bowl to the refrigerator for at least 6 hours.
After soaking in the buttermilk mixture, place the chicken pieces into a colander or other vessel to drain the chicken and then discard the buttermilk soak.

Frying the Chicken

Heat a 10-inch or larger cast-iron skillet (or a heavy bottomed pot such as a dutch oven), over medium-high heat and pour in the oil. Allow the oil to reach a temperature of 350°F (using a deep fry thermometer will help to know when you achieve optimal frying time!).
While the oil is heating, prepare the seasoned flour dredge. In a large shallow bowl combine the flour, salt, onion powder, garlic powder, paprika, and black pepper.
Dredge each piece of chicken in the seasoned flour, making sure to fully coat the chicken on all sides. Shake off any excess flour. Transfer the chicken to a baking sheet. Repeat this process until all of the chicken pieces are dredged.
Once the oil has reached 350°F add a few pieces of chicken- making sure to not crowd the pan. Fry the chicken until an internal temperature reaches 160-165 and is golden brown.
Transfer the fried chicken to a wire rack to drain and repeat the process until all of the chicken is fried. Serve with our favorite side dishes and enjoy!

Granny’s Essential Southern Fried Chicken Recipe

July 2, 2019 by Becky Spoon

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Southern Fried Chicken
Southern Fried Chicken you cook yourself is the best! My mother was an only child and we spent a lot of time with her mother, my grandmother or Granny as we called her. We’d go for the weekend to stay with her and almost every Saturday night before we went to bed Granny and Mom would make sure the kitchen was spotless and then they would cut chickens up and put them in salted water and into the refrigerator to brine overnight for Sunday lunch. — Southern Fried Chicken

Southern Fried Chicken you cook yourself is the best! My mother was an only child and we spent a lot of time with her mother, my grandmother or Granny as we called her. We’d go for the weekend to stay with her and almost every Saturday night before we went to bed Granny and Mom would make sure the kitchen was spotless and then they would cut chickens up and put them in salted water and into the refrigerator to brine overnight for Sunday lunch.

The next day the house smelled amazing of fried chicken! I remember a table full of fried chicken, mashed potatoes and cream gravy, maybe some fresh Blackeyed peas, corn on the cob, cornbread, sliced tomatoes, all the delicious foods you may find on a Southern table.

Granny’s Essential Southern Fried Chicken

I buy a whole chicken and cut it up myself. Not only is this less expensive but I’m getting all the pieces from the same chicken. I also don’t want a too big chicken but about a 3 to 3 1/2 pound chicken. Then I cut it up, legs and thighs first, then the wings and then remove the breast. I fry every part of the chicken which includes the back which by the way has some delicious meat on them. If you don’t know how to cut up a chicken, here’s a short video of instructions: https://www.youtube.com/embed/GEwRmG2HEuM?autoplay=1&FORM=VIRE6&PC=EMMX06.

I like to buy a natural chicken like the H-E-B Natural Chickens I buy from my local Store. Whole Foods, Costco, Central Market, Sams Club, other groceries will offer a natural chicken.

Granny’s Essential Southern Fried Chicken

I like to serve this with different sides. Probably the most favorite for most is mashed potatoes. Here’s my mashed potatoes recipe also: https://the2spoons.com/mashed-potatoes/

Granny’s Essential Southern Fried Chicken

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Course: dinner, Lunch, Main Course

Cuisine: American

Ingredients Method

Ingredients

1 3 – 3 1/2 lb chicken, cut into pieces
2 cups All purpose flour
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp pepper
a little more salt and pepper to lightly season your flour
3 eggs, beaten
canola or vegetable oil for frying

Method

Beat three eggs completely in a medium bowl. I like to use a hand held blender because I like the eggs a little frothy.
In another bowl add your flour and lightly salt and pepper, add the baking soda and whisk together.
Pat your chicken pieces dry and season the entire chicken with the 1/2 tsp salt and pepper. I let it sit for a minute or so so it will adhere to your chicken.
Place each peace of chicken in the eggs, then the flour covering completely and shaking off the excess. Place on a sheet pan and continue until all pieces are battered.
Add oil to a heavy skillet to between 325-350. Add chicken in batches making sure not to crowd. I like to maintain a heat between 325 and 350 otherwise your chicken will be brown and raw in the middle.
When the first side browns, turn and allow the other side to completely brown. Then I turn a few more times from side to side to make sure the inside is fine. If you have some large pieces you can place a lid on to help cook the middle, then remove and crisp before removal. I always check each piece with a thermometer because nothing’s worse than a raw chicken. You want the internal temperature to be 165 degrees! Keep chicken in a warm oven while cooking other batches. I also like to drain on a rack placed over a sheet pan. Sometimes draining on a paper towel will cause the chicken to be soggy! Enjoy!