Name: CindyD's Somewhat Southern Fried Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 cups vegetable oil for frying, or as needed; 2 eggs; 1.5 cups all-purpose flour; 1 tablespoon rubbed sage; 1 teaspoon salt; 1 teaspoon ground black pepper; 0.5 teaspoon onion powder; 0.5 teaspoon garlic powder; 4 chicken leg quarters, cut into thighs and drumsticks

CindyD's Somewhat Southern Fried Chicken

4.4

(54)

43 Reviews

11 Photos

This is how I fry chicken. CindyD's somewhat Southern fried chicken recipe shows the ability of Americans in the 21st century to obtain food easily. I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She never used an egg to batter anything — they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once.

Submitted by Cindy D In TN

Updated on March 24, 2025

Prep Time:

15 mins

Cook Time:

30 mins

Total Time:

45 mins

Servings:

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Ingredients

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Original recipe (1X) yields 4 servings

2 cups vegetable oil for frying, or as needed
2 large eggs
1 ½ cups all-purpose flour
1 tablespoon rubbed sage
1 teaspoon salt
1 teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
4 chicken leg quarters, cut into thighs and drumsticks

Directions

Heat 2 inches oil in a large skillet over medium-high heat.
Beat eggs thoroughly in a shallow bowl. Sift flour, sage, salt, black pepper, onion powder, and garlic powder together into a separate bowl to combine.
Dip chicken pieces into beaten egg; lift up so excess egg drips back into the bowl. Dredge in flour mixture until thoroughly coated; shake off excess.
Lower chicken carefully into the hot oil; fry until golden brown on first side, about 10 minutes. Reduce heat to medium; flip chicken and fry on second side until golden brown and no longer pink inside, about 20 minutes more. An instant-read thermometer inserted into the thickest part of a thigh should read 165 degrees F (74 degrees C).

Cook’s Note

This recipe yields two pieces of chicken per person for my family of three, plus two pieces of chicken for my husband the next day for lunch. Obviously, it's possible to increase the number of servings easily.

I carefully sift the flour after using it for dredging to remove any particles of egg or chicken. I then use it to make milk gravy to go with the chicken and potatoes, or save it for other uses.

Editor's Note:

The nutrition data for this recipe includes the full amount of the seasoned flour; the actual amount consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will also vary.

184 home cooks made it!

Nutrition Facts (per serving)

661	Calories
35g	Fat
37g	Carbs
48g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 661
% Daily Value *
Total Fat 35g	44%
Saturated Fat 8g	40%
Cholesterol 233mg	78%
Sodium 750mg	33%
Total Carbohydrate 37g	13%
Dietary Fiber 2g	6%
Total Sugars 1g
Protein 48g	95%
Vitamin C 0mg	0%
Calcium 51mg	4%
Iron 5mg	28%
Potassium 444mg	9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.