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Nutrition Facts
Serving Size 1 (111g) Recipe makes 6 servings The following items or measurements are not included below: 16 chicken pieces spike seasoning
Calories 281
Calories from Fat 35		(12%)
Amount Per Serving		%DV
	Total Fat 3.9g	5%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 108mg		36%
Sodium 822mg		34%
Potassium 151mg		4%
Total Carbohydrate 49.9g		16%
	Dietary Fiber 2.1g	8%
	Sugars 0.4g
Protein 10.4g		20%
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Fried Chicken Heaven

DiB's

Diana's Fried Chicken

Recipe #11687 | 45 min | 40 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: DiB's
Sep 16, 2001

Serve this chicken with Southern Barbecued Bean Casserole and Ham-Cole Slaw Salad and you've got a terrific dinner!

SERVES 6 -8 , 16 pieces of fried chicken (change servings and units)

Ingredients

16 chicken pieces
3 cups flour
3 eggs
1/2 cup milk or buttermilk
2 teaspoons salt
1 1/2 tablespoons black pepper
1/4-1/2 cup spike seasoning
vegetable oil

Directions

1
Steam the chicken until done-this keeps the chicken very juicy and you have a great stock base to freeze for later use (2 meals in one-cant beat that).
2
In a large heavy fry pan (I use cast iron), heat 2 1/2-3 inches veg oil over medium high heat.
3
Set up three bowls.
4
In the first bowl add 1 cup flour and all the salt.
5
Mix well in the second bowl add eggs and milk and whisk well.
6
In the third bowl add remaining flour, pepper and spike.
7
Mix well Now dip in salted flour, dip in egg milk mixture, dip into spiced flour and into the hot oil it goes for around 5 minutes total-just to golden brown on all sides.
8
Drain on a rack-not paper or paper towels and you've got some great chicken-juicy, crunchy and very tasty.

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Featured Reviews for This Recipe

From: manushag

On Aug 16, 2009

Excellent recipe...I used Emeril's Bayou Blast, and found the technique foolproof. I think if I were doing boneless chicken, however, I would skip the steaming for fear of overcooking during frying. I used my broth for making Armenian Rice Pilaf for my side dish. Thanks DiB!

0 people found this review helpful

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From: Charmie777

On Feb 25, 2007

Great method!!! I started steaming chicken cuz of this recipe...love it. And tonite I finally did the whole recipe for fried chicken. It turned out great!!!! I used Emeril's seasoning instead of spike. Thanks DiB!

1 person found this review helpful

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From: AuntWoofieWoof

On Oct 12, 2003

Wow!! What an excellent recipe!! This is the first time that I have fried chicken that wasn't dry, too crisy or underdone in the center. In the past when I fried chicken, I had to keep checking to see if the center was done. As a result my chicken has been too crisy for my taste and dry. I used my steamer basket to steam the chicken in (a metal one that you put in a pan). I cut the recipe in half and used 4 chicken thighs. I used half of the juice from the chicken to make gravy with and used the remaining flour to thicken the broth with. I used my own homemade steak seasoning instead of spike Savory Steak Seasoning (for all types of meat) This is the way I am going to fry my chicken from now on. Thanks Di for an excellent recipe

5 people found this review helpful

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From: Lizzie-Babette

On Oct 2, 2003

We would give this way more stars, if we could! Steaming the chicken before frying is definitely the way to go! The chicken was crisp, tender, moist, and totally delicious. DH and I made this, and we kept sprinkling the top of the flour with the seasonings, to ensure a good measure of it got into the coating. It was perfect. We accompanied it with mashed potatoes and biscuits, for a totally southern meal. Di, this is a true winner. Absolutely wonderful. This is THE fried chicken recipe we'll use from now on. Perfect. Thanks!

5 people found this review helpful

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