Does anyone have a recipe for Southern Fried Chicken?

I am trying to find a recipe for Southern Fried chicken. Can anyone help me out pleaseDoes anyone have a recipe for Southern Fried Chicken?
Southern Fried Chicken





1 (2 1/2 - 3 1/2 lb.) fryer, cut up


Salt


1 1/2 cups flour


2 t. salt


1/2 t. pepper


shortening or vegetable oil





Salt fryer pieces; refrigerate several hour or overnight; rinse. Place flour, salt and pepper in a paper bag; drop in chicken pieces, a few at a time; shake until well coated. Pan fry, covered, in hot shortening or oil (350 to 360 degrees) 20 to 30 minutes, until golden crispy on both sides. Turn often with tongs or slotted spoon; do not pierce meat while frying. Drain well.Does anyone have a recipe for Southern Fried Chicken?
Put out bowls of the following: plain flour, mixed egg and milk, breadcrumbs. Dip each piece of chicken into the flour, dust of the excess and put it into the bolw of egg and milk. Let the excess drip of and drop it into the bowl of bread crumbs and swish it around to get the chicken fully covered, set aside on paper towels. When all of the chicken has been breaded, it's ready to cook. If you want to fry it, you'll have to put at least 1'; of oil or grease into a fry pan, heat it up and fry the chicken. When each piece is done, remove from the frying grease and 'drain' on paper towels set on a cookie sheet in a warm (250 degree) oven. I don't do any frying any more, and find that I can get the same taste by putting the chicken onto a broiler pan (the one with the open bottom pan with a top with ridges and holes below it so the fat can drip through) and bake it for approximately 45 minutes to 1 hour. DO NOT put any salt into your flour, egg/milk mix, and if you use seasoned bread crumbs look to see how much salt is in them. Both my husband and I have high blood pressure, and we aren't supposed to use much salt ... but I stopped putting any salt into my 'Southern Chicken' long ago, because it really doesn't need any while it's cooking. Salt during the cooking tends to dry the meat out much faster, so we always just put the salt and pepper on the table and add that 'to taste' after. The chicken doesn't dry out, even when it's 'baked dry' in the oven ... it also doesn't absorb nearly as much oil when frying with no salt added. The chicken, however, tastes wonderful ... crispy but tender and juicy. Enjoy!
Make an egg bath with eggs, hot sauce and mustard. Whisk well together.





Get some seasoned flour and have ready in a bowl for dipping.





Make sure you oil is hot enough to fry the chicken. If you don't have a thermometer use the tip of a wooden spoon. Insert it in the oil and if it bubbles around the tip the oil is hot enough to start frying.





Roll the chicken in the flour and dust off excess. Dip in the egg bath and then roll in the flour again. Then it is ready for the oil.





Fry the chicken in batches for around 10 minutes per side (breasts may cook a little quicker).





Remove cooked chicken from the skillet and set aside on paper towels to drain off excess oil.





Note: You will not taste the hot sauce or mustard unless you let it soak in the egg bath. The hot sauce is, well, magic and the mustard gives you the prettiest brown coating.
Saw this one in a friends Nigella Bites cookbook so Googled it.





Here's the link:





http://www.foodnetwork.com/recipes/nigel鈥?/a>





She soaks the chicken in milk and then cooks it in the milk. Then when it's cooked she flours it then fries it,





The photos looked great and seems a very good idea to cook the chicken before coating and frying. Makes me hungry....
ye get in your car, drive to lidl and go to the frozen food isle and pick up a packet there coz they are the best and you cant beat them.


soory but i dont have any other recipes
Colonel Sanders.
Hi





I found this





http://southernfriedchickenrecipe.com/





Hope it helps : )
yea, its called KFCs