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Prep Time: 45 Minutes
Yields: 4 Servings

Every true Southern family has a legendary Fried Chicken recipe. Usually it has been passed down from generation to generation and is made at every occasion. Leah Chase remembers as a child seeing it being sold on the street during Mardi Gras and enjoying on Sundays after church.

1 (3-pound) fryer chicken
1 quart oil for frying
1 tbsp salt
1 tbsp black pepper
2 eggs, beaten
½ cup evaporated milk
½ cup water
2 cups flour
1 tsp paprika
¼ tsp ground thyme
½ tsp granulated garlic

In a large frying pan, heat oil to 350°F. Cut chicken into 8 pieces then place in a baking dish. Season chicken well with salt and pepper and set aside. In a medium mixing bowl, mix eggs, milk and water. Pour mixture over chicken and let sit for 5 minutes. In a heavy paper bag, mix flour, paprika, ground thyme and granulated garlic. Place chicken in bag with flour mixture and shake until chicken is well coated. Place chicken in hot oil and fry, turning as chicken browns. Heavy parts such as breast, thighs and legs will take 15-20 minutes and wings about 10-15 minutes. Remove from pan and drain chicken on paper towels.

Copyright © 2009 Chef John Folse & Company.
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