Father’s Day Fried Chicken

This is one of those meals that feels like home to me. My dad and my husband both love dark meat, so fried chicken is always a good Father’s Day choice around here. This recipe works for thighs, drumsticks, breasts, or a mix, but if I’m cooking for the men in my family, I’m definitely making sure there’s plenty of dark meat.

The best trick I know came from my grandma: fry the chicken until it’s the golden brown color you want, then move it to the oven to finish cooking. That way, the outside doesn’t burn before the inside is done, and the chicken stays juicy. It’s simple, but it works every time.

I love serving this with fried okra and macaroni and cheese. That was the birthday meal my mom made for me every year growing up, so it’s one of those plates that will always feel special.

Ingredients

Chicken pieces, such as thighs, drumsticks, breasts, or a mix
2–3 eggs
A splash of cream or milk
Flour
Salt
Black pepper
Garlic powder
Onion powder
Oil for frying

Instructions

Preheat your oven to 350°F.

In one bowl, whisk together the eggs with a splash of cream or milk.

In another bowl, mix flour with salt, pepper, garlic powder, and onion powder. I don’t measure this too carefully. You want the flour well-seasoned, because that’s where a lot of the flavor comes from.

Dip each piece of chicken into the egg wash, then into the flour mixture. For extra crispy chicken, repeat that step one more time: egg wash again, then flour again.

While you’re coating the chicken, heat your oil in a heavy skillet or frying pan. You want the oil hot before the chicken goes in so the coating starts crisping right away.

Fry the chicken until the outside is the golden brown color you want. You are not trying to cook it all the way through in the skillet. Once it looks right, transfer the chicken to a baking sheet or oven-safe pan.

Place the chicken in the oven and finish baking until the internal temperature reaches 165°F.

Let it rest for a few minutes before serving.

My Favorite Way to Serve It

For Father’s Day, I’d serve this with fried okra, macaroni and cheese, and something cold to drink. It’s simple, filling, and the kind of meal that feels like you made it because you really love the people sitting at the table.