Southern Fried Chicken is crispy on the outside, juicy and flavorful on the inside. Spices flavor this chicken for easy BBQ or picnic food
Stir until salt and sugar is dissolved.
Rinse chicken and place in bowl.
Mix flour, salt, garlic powder, onion powder, pepper (both) until blended on large platter or baking dish.
Remove chicken from Brine Mixture, rinse and return to same bowl.
Dip all pieces in the flour and milk mixture. Allow to rest for a minimum 10 minutes to allow the flour mixture to fully set to chicken.
Put oil in your frying pan. You want a shallow amount so it will come up to about 3/4 the way up the chicken. (I estimate 2 cups, but it will depend on the size of your frying pan.
Heat oil to 375°. Or use the test method below if you do not have a thermometer.
Place chicken into skillet/pan. Do no over crowd. Allow 1-2" between pieces for even cooking.
As you are adding the chicken be sure to add it in going away from you so if there is any oil splashes it splashes away from you.
Once all chicken is in the skillet reduce heat to medium-high, just a little bit. You want to cook on a lower setting so that the chicken has plenty of time to cook. If you fry it at too high a temp, the coating will brown and could burn before the chicken is cooked.
Fry turning at about every 10-15 minutes. Chicken with the bones in them take longer to cook. The chicken is done when the chicken is solid white and no pink remains, the juices run clear and there is no pink cast to them. I always test a piece by cutting into to it with a fork to make sure the chicken in completely cooked before removing all chicken from the skillet.
Remove chicken to wire rack over a cookie sheet with paper towels under the rack for oil to drip down to.
Allow to cool for at least 10 minutes before serving. Chicken can be served at room temperature or cold too if you wish to make it early in the day and save it in the fridge.
Set up an assembly line of the order you will be dipping your chicken. In this recipe The chicken is set up farthest from the skillet, then the milk, then the flour mixture. The goal is to work your way to the skillet that it is going into with as little area to spill as possible.
It is really important to not put chicken into oil that is not hot enough. If you do this, it gets very oily. If you make sure to test the oil with flour pieces ahead of time you will avoid greasy chicken. Once all pieces are added to pan, leave at high until you can see the rolling bubbles of the oil before turning it to medium heat. This is also the reason for frying in small batches, if you overcrowd the pan, the oil temp will be too low and leave you with greasy chicken.
WHOLE PIECES OF CHICKEN
If you want to use bone in chicken the only thing you need to do is cook them longer. When cooking whole pieces, the breast takes the longest to cook, the thigh and the leg a little less and a wing the shortest. When Im cooking chicken pieces with bones in them I usually cook the breasts in once batch, the legs and thighs together and then finally the wings. By like pieces in batches it is easier to make sure that the pieces are cooked perfectly.