Southern Fried Chicken

Southern food in the United States is known as “soul food” because it is rich, hearty, and fills your stomach and soul too! This recipe is for very typical soul food, a southern-style fried chicken with Creole spices.

My mother, a big fan of New Orleans and Creole culture and food, used to make one of my favorite dishes called jambalaya (it’s kind of like paella, made with rice and meat but with very different spices…recipe pending!) during Mardi Gras. This year I’ve decided that for Mardi Gras, I’m going to make southern-style fried chicken and commemorate the celebrations. The recipe she used is to die for, and since Carnivals and Mardi Gras are coming up fast, I thought it’s the perfect time to share it with you.

  • Author:
  • Prep Time: 20 mins
  • Cook Time: 15 mins
  • Total Time: 35 mins
  • Yield: 4
  • Category: Main Dish
  • Cuisine: American


  • 15 g (1 tbsp) salt
  • 15 g (1 tablespoon) black pepper
  • 2 large eggs, beaten
  • 120 ml (½ cup) evaporated milk
  • 120 ml (½ cup) water
  • 240 g (2 cups) wheat flour
  • 5 g (1 teaspoon) paprika
  • ¼ teaspoon ground thyme
  • ½ teaspoon ground garlic
  • 950 ml (4 cups) oil for frying
  • 1 whole chicken, cut into 8 pieces


  1. Cut the chicken into eight pieces—season well with salt and pepper.
  2. Mix the eggs, milk, and water. Pour the mixture over the chicken and leave it for about 5 minutes.
  3. In a paper bag (thick), mix the flour, paprika, thyme, and garlic. Put the chicken inside the bag and shake it until the chicken is well coated.
  4. Now, let the chicken dry because if it is wet when we put it in the oil, the coating will not stick to the chicken.
  5. Heat the oil (it should reach 175°C (350°F). Put the chicken in the fryer and fry until the chicken is golden brown. The breasts or thighs will take about 15 to 20 minutes and the wings about 10 to 15 minutes. Drain the chicken with kitchen paper.
  6. If you don’t have evaporated milk, it is better to use a mixture of half cream and half milk because milk alone is too light.
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  1. Roy Jaber

    Sounds like something I would like to try. Thank You

  2. Karol tiler

    Love these recipes please publish more

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