Southern Fried DAMNIT

I’ve known among my circle of friends for my awesome fried chicken. I’ve been making it the same way my whole life. It was the way my mother made it. It was the way my grandmother made it. And I’m assuming it stops there because I don’t think they had fried chicken in Poland, so I’m assuming my grandma just started making it when she came to the US. But who knows! Maybe Poland is the fried chicken capital of the world and we just don’t know it.

I also live with a southern man. Which introduced me to the world of southern cooking. I’ve tried recipes from his mother, recipes from her favorite cooks (including getting a signed copy of Pioneer Woman’s cookbook from here which I cherish!), and basically tried to get into the southern cooking thing. I’ve all but mastered the country fried steak.

So when I ran across this recipe on, I thought why not. Sounded delicious and I’m forever looking for new fried chicken recipes. I love fried chicken. I’ll never give up my multi-generation-there-is-no-real-recipe-mom-gramma-fried chicken, but I like to experiment.

This recipe called for a batter that was really interesting. It had BBQ sauce built right in and damn that sounded tasty. So I set off to do it, trusty cast iron in tow.

First, I put some flour in a container. Big enough of course to dredge chicken in. Which I admit I hate doing because your fingers end up with more coating than the damn chicken. But anyway…

Then I added the seasonings, which called for seasoned salt (which is in every southern recipe ever), onion and garlic powder, pepper, salt.

So I mixed that up really good to distribute that into the flour and got out a separate bowl for the liquid.

So you place the eggs in and beat them up

Then you add your buttermilk, BBQ sauce, Worcestershire sauce and steak sauce. I know, sounds DAMN good, doesn’t it?

Whisk that all up really good. And start the oil going so it’s nice and hot. Mind you, the recipe calls for the oil to be 375 degrees.  I don’t normally actually check the temperature of my frying oil, I just do it. But I thought for the sake of following the recipe, I’d do it. So you can see my temperature probe right there. I got it to 375 and held it steady.

Then I cut up the chicken. I had chicken quarters, which I just used a huge cleaver to turn into thighs and legs. Oh yes! How I love to use the cleaver. Gives me a reason to bang really loud on the counter and lunge back way further than I need to and scare everyone in the house 🙂

Now you dredge the chicken in the milk mix, then flour

Then you do it again. You’ve got to do the flour/batter thing at least twice, or so the recipe says

Then place the big, messy slop of battered chicken in the pan and fry 10 minutes each side.

This is where I tell you that the chicken was actually REALLY good, fabulous even, the ingredients really busted out flavor…BUT

There’s always a but…

Maybe it was me, and it very likely was, the batter started to somewhat fall off the chicken. Mind you, that happens from time to time, no problem. Sometimes there’s just nothing you can do.

My biggest issue was that, this temperature, it effectively nearly BURNT the outside and left the inside raw. Remember, 375. I can see how you’d want it hot enough so that the batter doesn’t go soggy, but this was just a semi failure. It was eaten of course (once I cooked it ACTUALLY through), it was very good, but the batter to me was just too tough, too hard, too overcooked. I was pissed to say the least, especially when I bust it open and there’s raw chicken in the center. It was one of those things that would be UNBELIEVABLY good had it cooked the right way.

This is what I get for freakin’ actually using a thermometer.

So I did what any woman worth her wait in salt would do: I asked The Texan’s mama.

I told her the whole story. Now, as a preface, this woman is awesome. Wise like you wouldn’t believe. She comes out with these one liners that, somehow, someway, just make sense to me. She’s like a wisdom ninja.

I tell her I got the recipe. I told her the whole story. Every minute detail. She says:

“Oh believe me I know. It happens. Sometimes, it just happens.”

That, somehow, gave me a serene sense of comfort. It just happens. This is a woman who’s fried more chicken that I can imagine. And it’s happened to her too. Yay! I’m not a failure. She saves the day yet again! She rules!

So, I went about my night contented that, well, hell, it just didn’t come out. Try next time and tweak things a little. No biggy.

I’m going to post this recipe in hopes that A) You’ll try it and B)It’ll come out better for you. Because it really is worth the shot, it’s REALLY good.



A Southern Fried Chicken

3 C all purpose flour

1 TB seasoned salt

1 TB garlic powder

1 TB onion powder

1 TB coarsely ground black pepper

2 eggs

4 C buttermilk

1 C BBQ sauce

2 TB worcestershire sauce

1 TB steak sauce

1 whole chicken, cut up, 3 pounds

2 cups of oil for frying

In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder and black pepper. In a seperate bowl, beat eggs, then whisk in buttermilk, BBQ sauce, worcestershire sauce, and steak sauce.

Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large deep sided skillet to 375.

Cook chicken in hot oil until golden brown on both sides, about 10 minutes per side.


10 thoughts on “Southern Fried DAMNIT

  1. Ah lived in de Souf foh nahn yeres – Tennesseee ta be exact…and ah neveah fried chicken once! Now ahm back in Californiay wheres ah belong, ahs gonna try it!
    Thank ye kindly!

  2. Oh man am I hungry now, lol!! Thanks a lot :), just kidding. Looks good enough to eat though, guess I’ll go have some lunch. Thanks for the visit to my blog and keep up the good cookin’! blessings, Terri

  3. That sounds really good! I’ve never fried a chicken in my life; fried chicken for me is straight from Col. Sanders. Plus, my sugar reacts to fat like yours reacts to carbs, from the sound of it. Having said all of that, this sounds like really delicious fried chicken, when it works. Let us know, okay?

  4. Ah, yes. I remember growing up that my mom’s would often fall off too in places. Alas! But hey. Can’t win ’em all, right? As long as it’s tasty, I don’t care if I have to put the batter back on with a fork or eat the whole damn thing with a spoon.

  5. Hi, I really like your batter. There would be a few things I would do first for frying. I would remove the skin. When you remove the skin the crust that you are making to coat the chicken will formulate into the new skin and it will stick better. Also your frying pot should be a little bit more shallow for you to pour oil to be in the middle marking of your pot. This will help deep fry the chicken (work just like deep frying in one of those basket things)..than ofcourse flip in on the other side. Next time give it a go.

    You can also make it a healthy version of this recipe by baking in in the oven. Aslo remove the skin. The crust will form the same. The only difference is that it will take longer to cook because it is being bake and you don’t have to had flour to the mixture. The batter you have will dry on to the chicken with the help of the oven.

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