World’s Best Southern Fried Chicken

World’s Best Southern Fried Chicken

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…


There are 43 comments for this article
    • Karen Ekstrom at 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!

    • Karen Ekstrom at 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!

  1. Maximus at 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.

  2. Joan Brune at 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

  3. Renee G. at 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 at 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!

  4. Michael Dunham at 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!!!

      • Michael Dunham at 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 at 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!

  5. Dona A at 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

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