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Mom's Fried Chicken

Southern Living JULY 2001

  • Yield: Makes 8 servings
  • Cook time: 16 Minutes
  • Prep time: 10 Minutes
  • Chill: 1 Hour


  • 3 quarts water
  • 4 teaspoons salt, divided
  • 1 (3 1/2- to 4-pound) package chicken pieces, skinned
  • 1 large egg
  • 1 cup water
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 2 teaspoons pepper
  • 1 quart vegetable oil


Combine 3 quarts water and 3 teaspoons salt in a large bowl; add chicken. Cover and chill 1 hour. Drain chicken, and rinse with cold water; pat dry.

Whisk together egg and 1 cup water.

Combine remaining 1 teaspoon salt, flour, garlic powder, and pepper in a heavy-duty zip-top plastic bag. Dip 2 chicken pieces in egg mixture. Place pieces in bag; seal and shake to coat. Remove and repeat procedure with remaining pieces.

Heat oil to 360° in a Dutch oven. Fry chicken, in batches, 16 minutes or until golden, turning twice. Drain on paper towels.


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Mom's Fried Chicken Recipe