Craig Claiborne

Southern Fried Chicken

Preparation info
  • Yield:

    4

    Servings.
    • Difficulty

      Easy

Appears in
Craig Claiborne's Southern Cooking
Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

Ingredients

  • 1 chicken (2½ to 3 pounds), cut into serving pieces
  • Milk to cover
  • ¼

Method

  • Put the chicken pieces in a bowl and add milk to cover. Add the Tabasco sauce and stir. Refrigerate 1 hour or longer.
  • Combine the flour, salt, and pepper (the flavor of pepper in this recipe is important) in a flat baking dish. Blend well.
  • Remove the chicken pieces, 2 or 3 at a time, and dip them int