Southern Fried Chicken

Real deal Southern fried chicken cooked the old way: dipped in evaporated milk and water, shaken in a paper bag of seasoned flour, and pan-fried in a covered skillet. The covered cooking is what sets this method apart. Browning both sides first locks in the crust, then the lid goes on and the heat drops to low for 40 minutes. That steam-fry combination cooks the chicken all the way through without drying it out.

The last step is the magic. Lid comes off, heat goes back up, and you crisp each side for five to ten minutes. You get a crust that’s shatteringly crunchy on the outside with juicy meat underneath.

Evaporated milk in the dip gives the flour something rich to cling to. It’s thicker than regular milk, so you get a heavier coating that fries up with more texture.

Kitchen Tips

• Get the shortening near smoking hot before the first piece goes in. If the oil isn’t hot enough, the coating absorbs grease instead of crisping.
• Shake one piece at a time in the bag. Crowding the bag means uneven coating.
• Keep the lid tight during the low-heat stage. Every peek lets steam out and adds cooking time.
• Don’t move the pieces around while they’re browning. Let the crust set before flipping.

Variations

• Add a teaspoon of garlic powder and cayenne to the flour bag for a spicier kick.
• Use buttermilk instead of the evaporated milk mixture for a tangier, more tender coating.
• Serve with white gravy made from the pan drippings, mashed potatoes, and collard greens for the full Southern spread.