Best 9 Healthy Southern Fried Chicken Recipes

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Welcome to the delightful world of Southern fried chicken, where crispy, golden-brown exteriors meet tender, juicy interiors, creating a symphony of flavors that will tantalize your taste buds. This classic comfort food, often associated with family gatherings and celebrations, can be transformed into a healthier version without compromising its iconic taste. In this article, we will guide you through the secrets of preparing a healthier rendition of Southern fried chicken, using wholesome ingredients and cooking techniques that maintain its crispy texture and succulent flavor. Get ready to indulge in a guilt-free culinary experience that blends the nostalgic flavors of the South with a modern emphasis on health and well-being.

Let's cook with our recipes!

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

This recipe is originally from Alabama, and has been passed down for generations.

Provided by Cindy Garrick

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 35m

Yield 6

Number Of Ingredients 6

1 (3 pound) whole chicken, cut into pieces
1 cup all-purpose flour
salt to taste
ground black pepper to taste
1 teaspoon paprika
1 quart vegetable oil for frying

Steps:

  • Season chicken pieces with salt, pepper, and paprika. Roll in flour.
  • Add 1/2 to 3/4 inch oil to a large, heavy skillet. Heat to approximately 365 degrees F (185 degrees C). Place chicken pieces in hot oil. Cover, and fry until golden, turning once, 15 to 20 minutes. Drain on paper towels.

Nutrition Facts : Calories 491.3 calories, Carbohydrate 16.1 g, Cholesterol 97 mg, Fat 32 g, Fiber 0.7 g, Protein 32.8 g, SaturatedFat 6.7 g, Sodium 93.7 mg, Sugar 0.1 g

CLASSIC SOUTHERN FRIED CHICKEN



Classic Southern Fried Chicken image

This is a basic Southern fried chicken recipe and the only one you will ever need. Chicken pieces are fried to perfection with a seasoned flour coating.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 1h15m

Yield 4

Number Of Ingredients 7

1 1/2 cups milk
2 large eggs
2 1/2 cups all-purpose flour
2 tablespoons salt (plus additional for sprinkling)
2 teaspoons black pepper
4 pounds chicken (bone-in, skin-on pieces)
3 cups vegetable oil (or amount needed for frying)

Steps:

  • Gather the ingredients. Preheat the oven to 200 F and place a rack in a large baking pan.
  • In a medium bowl, combine the milk and eggs. Whisk to blend well.
  • In a large heavy-duty resealable plastic food storage bag, combine the flour, 2 tablespoons salt, and pepper. Seal and shake to combine.
  • Dip the chicken pieces in the milk and egg mixture and let excess drip off into the bowl. Set already dipped pieces aside on a plate until you have three or four.
  • Add the dipped chicken pieces to the bag of seasoned flour.
  • Seal the bag and shake well to coat the chicken pieces thoroughly.
  • Remove to a plate and repeat with the remaining chicken pieces.
  • Heat the oil in a deep, heavy skillet to 350 F. While it's heating up, set aside a large serving plate lined with paper towels.
  • Fry the chicken, a few pieces at a time, for about 10 minutes on each side, or until golden brown and thoroughly cooked. Be careful not to put too many chicken pieces in at once-even if they can comfortably fit-since this will dramatically drop the temperature of the oil, affecting the crispness of the final product. Note that chicken breasts will take a little less time than dark meat pieces.
  • With a slotted spoon, move the done chicken pieces onto the paper towel-lined platter to drain. Sprinkle immediately with salt.
  • Transfer the drained and seasoned chicken to the prepared pan with a rack. Keep warm in the preheated oven while frying subsequent batches. Depending on the size of your pan, this recipe will require about 3 to 4 batches.

Nutrition Facts : Calories 1525 kcal, Carbohydrate 65 g, Cholesterol 527 mg, Fiber 2 g, Protein 123 g, SaturatedFat 20 g, Sodium 3575 mg, Sugar 5 g, Fat 82 g, ServingSize 4 servings, UnsaturatedFat 0 g

HEALTHY SOUTHERN "FRIED" CHICKEN



Healthy Southern

Discovered this recipe years ago in a church cookbook and have been making it ever since. The recipe calls for 2 lbs. of frying chicken cut up, but I typically make it with boneless, skinless chicken breast. The grandchildren love it. The chicken bakes up nicely-- tender, juicy, and just, plain good.

Provided by Suzie

Categories     Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs frying chicken, cut up
water
1/2 cup plain breadcrumbs
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon marjoram
1/4 teaspoon thyme
1 pinch pepper

Steps:

  • Combine breadcrumbs and spices in paper bag.
  • Brush chicken with water.
  • Place pieces of chicken in paper bag (a few at a time); shake to coat.
  • Place on non-stick cookie sheet.
  • Bake at 375 degrees for 40 minutes or until tender.

CRISPY SOUTHERN FRIED CHICKEN



Crispy Southern Fried Chicken image

Provided by Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 large egg
2/3 cup water
1 3/4 cups Crisco® Pure Vegetable Oil, divided
2 tsps. sugar
2 tsps. salt
3/4 cup Pillsbury BEST® All Purpose Flour
1 (2 1/2 lb.) frying chicken, cut into pieces or 2 1/2 lbs. chicken pieces

Steps:

  • BEAT together egg, water and 1/4 cup oil in large bowl. Add sugar, salt and flour. Mix until smooth.
  • HEAT remaining 1 1/2 cups oil to 360 degrees F in deep skillet. Dip chicken pieces, one piece at a time, into batter. Fry 20 to 30 minutes or until juices run clear when pierced with a fork (165 degrees F). Turn chicken often for even browning.

SOUTHERN FRIED CHICKEN



Southern Fried Chicken image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 whole frying chicken, cut into quarters
Salt and pepper
Paprika
Cayenne
1 cup flour
Vegetable oil, for frying

Steps:

  • Season chicken pieces with salt, pepper, paprika, and cayenne. Roll in flour. Deep fry in large skillet until juices run clear and crust is golden brown. Drain on paper towels.

SOUTHERN-STYLE BUTTERMILK FRIED CHICKEN



Southern-Style Buttermilk Fried Chicken image

This is a down home recipe that I have used for years, and thought I would share it! The buttermilk marinade is terrific and is such a comfort food. However this is not a recipe that can be done quickly, but the wait is WELL worth it!

Provided by pinkchef

Categories     Meat and Poultry Recipes     Chicken     Fried Chicken Recipes

Time 3h

Yield 8

Number Of Ingredients 11

2 cups buttermilk
1 tablespoon Dijon mustard
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 whole chicken, cut into pieces
2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups vegetable oil for frying

Steps:

  • Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours.
  • When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again.
  • Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.

Nutrition Facts : Calories 480 calories, Carbohydrate 29.4 g, Cholesterol 77.1 mg, Fat 26.7 g, Fiber 1.1 g, Protein 29.2 g, SaturatedFat 5.5 g, Sodium 650.4 mg, Sugar 3.6 g

REAL SOUTHERN FRIED CHICKEN



Real Southern Fried Chicken image

As a Yankee originally from Vermont, I didn't know one fried chicken from another. They all seemed pretty much the same to me. Tasting the Southern version opened my eyes! A side of hot biscuits served with butter and honey is practically mandatory. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 9

3 cups buttermilk, divided
3 teaspoons kosher salt, divided
1 teaspoon coarsely ground pepper, divided
1 broiler/fryer chicken (3 to 4 pounds), cut up
Oil for deep-fat frying
2 cups all-purpose flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika

Steps:

  • In a shallow bowl, whisk 2 cups buttermilk, 1 teaspoon salt and 1/8 teaspoon pepper. Add chicken; turn to coat. Refrigerate, covered, overnight., In an electric skillet or deep fryer, heat oil to 375°. Meanwhile, place remaining buttermilk in a shallow bowl. In another shallow bowl, whisk flour, onion powder, garlic powder, paprika and remaining salt and pepper. Place half of flour mixture in another shallow bowl (for a second coat of breading). Drain chicken, discarding marinade; pat chicken dry. Dip in flour mixture to coat both sides; shake off excess. Dip in buttermilk, allowing excess to drain off. For the second coat of breading, dip chicken in remaining flour mixture, patting to help coating adhere., Fry chicken, a few pieces at a time, 4-5 minutes on each side or until browned and juices run clear. Drain on paper towels.

Nutrition Facts : Calories 580 calories, Fat 39g fat (7g saturated fat), Cholesterol 106mg cholesterol, Sodium 628mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.

SOUTHERN FRIED CHICKEN



Southern fried chicken image

Great for feeding a crowd, simply kick back, enjoy and relax this fried chicken recipe with homemade slaw

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 7

8 skinless chicken thighs
8 skinless chicken drumsticks
200ml milk
200g self-raising flour
large pinch each paprika , turmeric and cayenne pepper
6-8 tbsp groundnut oil
mustard slaw and paprika wedges, to serve (see recipes below)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the chicken in a bowl and pour over the milk. Tip the flour and spices into a large plastic bag and add a large pinch of salt and a good grinding of pepper.
  • Heat half the oil in a large frying pan. Take half of the chicken out of the milk, shake off any excess and put in the bag of seasoned flour. Hold the top closed and shake well. Lift the pieces out and shake off any excess, but don't do this too hard or you'll end up with no coating. Lower the pieces into the oil and fry on each side until golden and crisp - don't overdo it as the chicken is being baked next and will brown further. Use tongs to turn the chicken and try not to tear the coating. Transfer to a rack set in a roasting tin. Repeat with the rest of the chicken.
  • Bake for 30 mins until cooked - check one drumstick and one thigh with a skewer - cook for longer if you need to.

Nutrition Facts : Calories 333 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 35 grams protein, Sodium 0.6 milligram of sodium

BEST SOUTHERN FRIED CHICKEN



Best Southern Fried Chicken image

Here's a traditional southern fried chicken recipe. My husband is a ham radio operator and we've shared this recipe with folks from all over the world. -Jo Ruh, Covington, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8 servings.

Number Of Ingredients 18

2 eggs
2 tablespoons milk
1-1/4 cups all-purpose flour
1-1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 teaspoon paprika
2 broiler/fryer chickens (3 to 3-1/2 pounds each), cut up
1 cup canola oil
MILK GRAVY:
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
1 cup water
1/8 teaspoon browning sauce, optional
Fresh oregano, optional

Steps:

  • In a shallow bowl, beat eggs and milk. In another bowl, combine flour and seasonings. Dip chicken pieces in egg mixture, then in flour mixture. , In a large skillet; brown chicken in oil on both sides. Cover and cook the chicken over low heat for 45 minutes or until juices run clear. Remove chicken from the skillet; keep warm. Reserve 1/4 cup drippings in skillet. , For gravy, stir in the flour, salt and pepper. Cook and stir over medium heat for 5 minutes or until browned. Combine milk and water; add to skillet. Bring to a boil; boil and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with chicken. Garnish with oregano if desired.

Nutrition Facts : Calories 551 calories, Fat 40g fat (8g saturated fat), Cholesterol 123mg cholesterol, Sodium 680mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

Tips:

  • Brining the chicken: Soaking the chicken in a brine solution of salt, sugar, and water helps to tenderize the meat and lock in moisture, resulting in juicier, more flavorful chicken.
  • Using buttermilk: Buttermilk is a key ingredient in many Southern fried chicken recipes. It helps to tenderize the chicken and gives it a slightly tangy flavor.
  • Coating the chicken: The chicken should be coated in a mixture of flour, salt, pepper, and other seasonings before frying. This coating helps to create a crispy, golden-brown crust.
  • Frying the chicken: The chicken should be fried in hot oil until it is cooked through. The internal temperature of the chicken should reach 165°F (74°C) to ensure that it is safe to eat.
  • Draining the chicken: After frying, the chicken should be drained on paper towels to remove excess oil.

Conclusion:

Southern fried chicken is a delicious and versatile dish that can be enjoyed on its own or as part of a larger meal. By following these tips, you can create perfectly fried chicken that is crispy, juicy, and flavorful. Serve it with your favorite sides, such as mashed potatoes, coleslaw, or green beans, for a complete and satisfying meal.

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