Country Fried Chicken

Country Fried Chicken

Country fried chicken recipes are really the only truly authentic fried chicken recipes around, as far as my family is concerned. My mama learned to make this awesome recipe when we lived in the south, and it's the best country fried chicken recipe there is.


For more great fried chicken recipes, check out our collection of 20 Scrumptious Fried Chicken Recipes.

Cooking Time40 min


  • 1/2 cup milk
  • 1 egg, beaten
  • 1 cup flour
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 2 teaspoons black pepper
  • 1/2 teaspoon sage
  • 1/2 teaspoon tarragon
  • 1 frying chicken, cut up
  • Oil or shortening, for frying


Combine milk and egg, set aside. Combine flour, salt, paprika, pepper, sage and tarragon in paper or plastic bag. Add a few pieces of chicken at a time; shake to coat. Dip chicken in milk-egg mixture. Shake second time in flour mixture. To skillet-fry, heat 1/2 to 1 inch oil in electric fry pan or heavy skillet on medium-high heat. Brown chicken on all sides. Reduce heat to medium-low heat. Continue cooking until chicken is tender, about 30 to 40 minutes. Do not cover. Turn chicken several times during coking. Drain on paper towels. To deep fry, heat 3 inches oil to 365F in deep fryer or deep saucepan. Fry chicken for 15 to 18 minutes. Drain on paper towels.

Your Recently Viewed Recipes

Leave a Comment


Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

My Mother used to use unbleached Gold Medal Flour for her frying needs and would incorporate the salt, pepper, paprika and sage and a dash of sugar. Mixing all elements together in paper bags to coat the chicken, but I use Hungry Jack Complete Pancake for frying chicken or fish and plenty of chicken livers. The Hungry Jack has a very even texture and takes my Old Bay Seasoning well to be able to successfully fry this delicious chicken. All is well. My son ,loves it.

I have found that using unbleached flour makes the best coating rather than using all purpose......more crunch, and improves the taste of the fried chicken, this is what my mom always used, and I as a newly wed, just couldnt get my chicken like mom's so asked her secret, she didnt know she had one, but checking her cabinet, found the secret, it was the unbleached flour she always used........I keep a lb bag just for my fried chicken, or fish.......use the all purpose in baking.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Join our community of 5 million cooks!

Thank You for Signing Up!
There was an issue signing you up. Please check your email address, and try again.

More from "Chicken"

Close Window