Diana's Fried Chicken

READY IN: 45mins
Recipe by Diana Adcock

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

Top Review by AuntWoofieWoof

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 recipe#73103 This is the way I am going to fry my chicken from now on. Thanks Di for an excellent recipe

Ingredients Nutrition


  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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