World’s Best Southern Fried Chicken

by Karen Ekstrom

By Terry Fitts


One whole chicken – Cut up into 8 pieces – Clean it (Rinse It Off)

Season it with salt, pepper, garlic, seasoning salt.

Mix three eggs to 2 cups of milk in a bowl and whisk together.

Dip the chicken into the milk and egg mixture. Get chicken totally wet.

Then put enough flour in a bowl, to where it covers the chicken.

Add salt, pepper, garlic and seasoning salt.


(How much seasoning? A bunch. Most will fall away. But it does depend upon how much seasoning you prefer.

I use 3/4 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of seasoning salt and 3/8 tsp of garlic to a cup of flour. Adjust to your taste.)


Get a large skillet – Put in about 3 ½ cups of Crisco in skillet.

Let the grease get hot. Up to like 350. Take the chicken out of the flour batter when grease is hot.

Fry it for approximately 20 minutes on one side then flip it, cook for another 15 or 20 minutes.


(Remember -Bigger pieces take longer than smaller pieces. And, it’s not done if you sick a fork into the piece, if blood shows. Cook it longer!)






Want the perfect dessert?  Here you go…


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Shirlee October 26, 2015 - 8:13 pm

This was the easiest and best fried chicken I’ve ever made. YUM!! I will def make this again.

Karen Ekstrom October 27, 2015 - 11:40 am

Thanks Shirlee, We think it’s fabulous too!

Jamie December 13, 2015 - 6:28 pm

Very crispy and juicy.
Just couldn’t taste the seasoning.
Any suggestions?

Karen Ekstrom December 13, 2015 - 6:38 pm

Double up on the spices. My husband isn’t big on salt, or spices in general, so we go light on them. But, I’m delighted the chicken was crispy and juicy! I just love this recipe!

mia December 18, 2015 - 11:17 am

put seasoning in flour and on chicken

Karen Ekstrom December 18, 2015 - 11:28 am

Thanks for the help Jamie!

Josh July 12, 2018 - 2:29 am

Combine the same seasoning and sprinkle the hot chicken right after pulling out of the hot grease.

Karen Ekstrom July 12, 2018 - 8:42 am


Jamie December 13, 2015 - 6:42 pm

Thank you

Karen Ekstrom December 13, 2015 - 6:43 pm

Any time Jamie!

Rene December 16, 2015 - 9:55 am

What kind of pan is your egg mixture in?

Karen Ekstrom December 16, 2015 - 12:34 pm

Hi Rene, It’s an old Magnalite pan. I have a whole set of them. They were my mother-in-law’s. We inherited them.

Rene December 16, 2015 - 7:18 pm

That is a neat pan. Thanks for replying!

Karen Ekstrom December 16, 2015 - 8:51 pm

Sure! And thank you Rene for reading my stuff! I hope you have a marvelous holiday season!

Donna N January 20, 2016 - 10:20 am

Are the cast iron or aluminum? I have never heard or seen these before! Love the look!

Karen Ekstrom January 20, 2016 - 5:33 pm

Hi Donna, It’s a MagnaLite pan. I inherited a bunch of them from my mother-in-law. They’re fabulous! The company still exists, if you want to check them out!

rhonda slates April 22, 2016 - 11:15 pm

I have the Magnalites also. Love the set. My son wants them willed to him!

Karen Ekstrom April 23, 2016 - 12:00 am

I inherited mine! They are fabulous! Glad you enjoy yours too!(You son has good taste!)

Deirdre Edge December 16, 2015 - 1:29 pm

What can I use instead of lard I don’t do pork ?

Karen Ekstrom December 16, 2015 - 3:15 pm

Hi Deirdre, Crisco, which is the frying ingredient in the recipe, is the brand name for an all-vegetable shortening. But, if you still don’t want to use it, you can substitute oil. Enjoy!

Dale June 2, 2016 - 7:06 pm

Just used this recipe and it was ?…added seasoning to flour mix also

Joyce June 29, 2016 - 5:03 pm

How much seasoning do use?

Karen Ekstrom June 29, 2016 - 5:36 pm

Hi Joyce, How much seasoning? A bunch. Most will fall away in the frying. But it does depend upon how much seasoning you prefer. I use 3/4 tsp of salt, 1/2 tsp of pepper, 1/2 tsp of seasoning salt and 3/8 tsp of garlic per cup of flour. Adjust to your taste. Enjoy!

Lisa October 23, 2016 - 4:12 pm

Thank you for sharing this recipe my family just loved it! You deserve a blue ribbon.

Karen Ekstrom October 23, 2016 - 4:24 pm

Thanks Lisa! We love this recipe too!

Maximus November 16, 2016 - 7:25 pm

Wow! Im an experienced cook but I am not from a fried chicken tradition. THIS is definitely the recipe to attempt to get that true southern experience. Thank you for being honest! FINALLY! Im making this tomorrow.

Karen Ekstrom November 17, 2016 - 8:48 pm

This is a true southern (like deep southern) recipe. I’m thrilled you are going to give it a try! Let me know how you like it! (I’ll be stunned if you don’t LOVE it!)

Jaime Huddleston March 22, 2017 - 7:15 pm

I used the recipe for chicken tenders and my family went wild over them!

Karen Ekstrom March 22, 2017 - 7:39 pm

Jaime, I’m so delighted to hear your family loved the recipe too! It’s a wonderful!

Joan Brune June 26, 2017 - 10:28 am

I made this for a family get together and it was perfect. So glad I used this recipe. Golden brown and crispy. My family gave it a thumbs up

Karen Ekstrom June 26, 2017 - 1:38 pm


Renee G. July 10, 2017 - 10:21 am

I made this for dinner last night using chicken I actually raised with my own two hands. This fried chicken tastes like I remember Grandma making. Delicious! Crispy, juicy and lots of flavor. Thank you!

Karen Ekstrom July 10, 2017 - 1:27 pm

Yea! So glad you liked it! It does bring back memories of my childhood too!

Eleanor Biel August 16, 2017 - 4:13 pm

Sounds really good. Well make. It. Soon

Jayne September 2, 2018 - 10:12 pm

I have never cut a chicken…where do I begin?

Karen Ekstrom September 26, 2018 - 7:39 pm

It’s easy. You need a good pair of meat scissors and a whole chicken. To start, think of the pieces. Two drumsticks – cut it at the joint. Two breasts – cut it down either side of the spine and along the rib cage. Two thighs – you’ve already cut off the drumsticks, so all you need to do is cut it where it attaches to the body… Wings – again, just cut it at the joint… It’s pretty easy. But, if you want something more detailed and pretty, google it! I’m sure there are lots of videos that will take you step by step! Good luck!

Michael Dunham February 28, 2019 - 4:28 pm

This sounds fantastic and I’ve had trouble in the past with over/under done chicken. 40 minutes seems like a really long time. Is that right? The flour won’t burn when cooked for that long?
I can’t wait to try it, just want to be sure I’m getting it right!!!

Karen Ekstrom February 28, 2019 - 8:35 pm

Yep… 40 minutes! Try it. You’ll love it!

Michael Dunham March 2, 2019 - 4:55 pm

Thank you!!! I am soooo looking forward to this. One last question: Do I cut the breasts in half so they are similar size to the thighs or just leave it all as is?
I will absolutely be posting my results which I am sure are going to be great as this sounds so much like my Grandmother’s recipe that she took to the grave.

Karen Ekstrom March 2, 2019 - 5:37 pm

I’m delighted you’re excited. This is an old Southern recipe. So, it is possible that it is, or is close to, your Grandmother’s recipe. Cut the breasts in half. You do want them to be similar in size. Enjoy!

Dona A March 30, 2019 - 12:18 pm

WOW! Thank you for reminding me of my southern roots. I have not made this in years but I will as soon as I can get to the store then suprise my with her childhood food. Thanks for keeping it real

Debi April 11, 2019 - 5:00 pm

Absolutely delicious! Super easy fried chicken. Thank you so much ????

Karen Ekstrom April 11, 2019 - 8:19 pm

So glad you enjoyed it!!!

Makala June 12, 2020 - 11:29 am

Thank you for this recipe!


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