Bert’s Southern Fried Chicken


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Bert’s Southern Fried Chicken Bert’s Southern Fried Chicken Recipe Courtesy of

54321 Based on 8 Reviews

A true southern classic.  Sure to be a staple at your family table.

Servings: 4-6 servings
Prep Time: 3 hours 10 min
Cook Time: 30 min
Difficulty: Easy

Ingredients Add to grocery list

1   (3-pound) chicken, washed and cut into 8 serving pieces
Salt and pepper
2 cup all-purpose or self-rising flour
3   eggs
1/3 cup milk
peanut oil for frying

Directions

Liberally sprinkle each piece of chicken with salt and pepper several hours before cooking.  Place it in a dish, covered with plastic wrap, in the refrigerator.

Place the flour in a plastic kitchen storage bag. When ready to cook, beat the eggs with the milk. Dip the chicken pieces into the egg mixture, then place each piece in the bag.  Shake until chicken is coated. Set the floured chicken on a plate while you heat the oil.  Pour enough oil into a cast-iron skillet to come only about halfway up the sides of the pan. This is important, as the oil rises when each piece of chicken is added.

Turn the heat to medium high; test by adding a drop of water to the oil. If it sizzles, the oil is ready; this takes about 4 to 5 minutes. Place about 4 pieces of chicken into the hot oil. Allow to cook on the first side about 8 minutes, and on the second about 6 minutes, until brown and crispy. Pieces with large bones, the legs and thighs, may need an additional minute per side to get completely done.  Remove the chicken from the oil and drain well on brown paper bags.  Cook the second batch of chicken.

Wrap tightly in aluminum foil to keep warm or place in aluminum pans with parchment paper between layers of chicken.

Cook’s Note: Be careful not to let the oil spill out while the chicken is frying; it can cause serious burns or cause a grease fire if the grease lands on a gas flame or electric cooktop.

Show: Paula's Home Cooking/Paula Deen and Friends/May/June 2006 issue
          Watch Paula on Food Network

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Reader Comments:

54321

I haven't tried this new recipe, but I have used Paula's original fried chicken recipe many, many times and love it !!! I always used the self- rising flour because it gives it a lighter crust. If I don't have any on hand, I'll just make my own using one cup All Purpose four and 1 1/2 teaspoons baking powder. I am curious about why Paula uses milk in this recipe instead of water. Has anyone noticed a difference in the finished product?

By Susan on January 20, 2012

54321

This was a big hit in my house tonight. Was simple and everyone loved it.

By Emily Knudtson on December 02, 2011

54321

Love your recipes. Don't have cable so only get to watch your show when I travel, but I use your web site alot. Thank you. I also get your e-mails.

By Maxine Kappel on November 27, 2011

54321

Just curious....how is self-rising flour different than all-purpose flour? Thanks!

By Debra A Gomez on November 01, 2011

54321

I never thought I could make fried chicken. This recipe is so easy it's unbelievable! Not to mention that it is unbelievably delicious! I've made it for hunters & farmers, some of the toughest people to fill up, and they just can't get enough of this recipe! I'm not posting it on my Facebook Page because I don't want anyone else knowing my secret to my Perfect Fried Chicken! Thank You Bert & Paula Deen!

By Cindy Gretter on May 19, 2011

54321

This is amazing fried chicken!! My daughter (17 yrs old) and I made this tonight and it is now a must have.

By Michelle on May 03, 2011

54321

My family loves fried chicken.We normally go to KFC or Popeye's to get it.I know how to make fried chicken but it just never turned out that good.I used the recipe and my family loved it.They want fried chicken at least 2 to 3 times a week.Thanks.I have my kitchen confidience back.

By Tammy Adams on February 07, 2011

54321

WOW, what can I say. My daughter uses this recipe and it brings back memories of my Aunt Bea in Mississippi with her fried chicken (which was the best). Summer time of fried chicken, all day singin and dinner on the ground. You can't beat this one

By Anonymous on April 27, 2010

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