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Bert's Southern Fried Chicken Recipe

Bert's Southern Fried Chicken

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (81)

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Average Rating:

Total Reviews: 81

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  • on June 05, 2012

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    I thought it was very tasty. However, I highly recommend more spices (i.e. garlic, onion, paprika, etc. and refrigerate chicken overnight to allow seasonings to set in. Also, add spices to flour.

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  • on March 25, 2012

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    This was my first try at fried chicken and it was good! Very messy but I expected that. I followed the advice of other reviewers and cooked each piece in the oil for 13-17 min depending on the size and/or if it was a dark or white piece. I then put the pieces on a cookie sheet in the oven at 300 degrees. The chicken was really moist. There were some spots that got very brown but it didn't take away from the taste nor did it taste burned.
    I will brime the chicken longer next time. And, I will add a little spice to the flour mix (I used all purpose flour to give it some zing but overall, the receipe was easy to follow and I was very happy with the results for my first attempt.

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  • on February 08, 2012

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    I place my floured chicken on a rack placed on a cookie sheet and let it sit about 15 minutes before frying.

    Several complaints regarding burnt chicken or raw chicken - it's your temperature! I use a deep cast iron skillet on an electric stove and don't use a thermometer. The oil is ready when you drop a small bit of flour into the oil and it sizzles. Once my oil is ready I set my burner dial to one notch above medium and never have burnt or raw chicken. I don't agree with Bert's frying time - using the notch above medium on the burner dial, when the chicken is crispy brown on one side, I turn it and do the same on the other side, so I actually don't time my chicken. I'd say it's more like 12 to 13 minutes per side and then I place it on a rack/cookie sheet in the oven on about 300 degrees to keep it crispy. Don't (tightly cover it or it will not stay crispy. Hope this helps some of you who have had problems.

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  • on May 19, 2011

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    Great dish, really liked the recipe and was very easy to make. Good dish to learn how to fry chicken with and reminded me of how my mom did it.

    Oh, BTW, my mom's side of the family is from Savannah, so I cannot imagine why this recipe would remind me of the way mom fixed fried chicken, lol....

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  • on October 25, 2010

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    This was my first attempt at fried chicken, I was too afraid of smelling up the house with the oil, but it was a beautiful fall day and I had the windows open. I only had white wheat flour to use, and I doctored the flour (pakrika, cumin, chili powder as my daughter requested. The meat was tasty, the coating had a little flour taste to it (I plan on trying different flours but it was pretty good for my first try. I had no problems with smell, either!

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  • on August 12, 2010

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    This recipe is really good, simple and easy to make, I just have to say that I do finish it in the oven to make sure that is cooked all the way and there is no blood at all. Turns out juicy and tender on the inside and crispy and delicious on the outside. I also rub "ADOBO" instead of just salt and pepper... Really good! Thanks for sharing this recipe Paula!!! this is our new go to fried chicken recipe.

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  • on June 23, 2010

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    Hello I show your show this afternoon with my son that is 9 yrs. old and he said mommy can we have chicken tonight cause that chicken looks so great i can almost taste it so thanks to you we having fried Chicken For dinner to night with alot of love : Also we having the Lemon Blossoms for Desesrt LOL

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  • on June 16, 2010

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    I have fried chicken for years--at my grandma's elbow and my mom's. First of all, you brine the chicken for 1-2 hours so the meat has flavor--drain well. Season the flour with S &P, a little paprika, a dash of cayenne and a little dried thyme--coat the chicken. let it sit for 5 minutes and coat again. Doesn't matter if you use Crisco or canola but DO NOT CROWD THE PAN like Paula did. It lowers the oil temp and makes the chicken greasy--cover with lid and let stem for about 10 minutes--remove lid and then slowly crisp on all sides--fry in two batches and keep the first one on a cookie cooling sheet in low oven. I use medium to low heat and it never takes less that 30 minutes to fry a batch including the steam time. I gave this a 3 only because I think the recipe is wrong on the website--normally I really like Paula's recipes, y'all.

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  • on May 23, 2010

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    I never made fried chicken before and I was nervous. This came out TERRIFIC! Thanks for giving me the courage to try it. This is going to become a familiar family favorite!

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  • on April 26, 2010

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    I have tried this recipe and also the one she adds Hot Sauce. As my mother use to say a person has to get use to cooking things like breads and fried chicken. My problem is I think I could try to come close to Paula's for the next 50 years and it still not tast as good as sitting down in The Lady and Sons rest. Paula no one can come close to your cookin. By the way I'm coming down for my annual Savannah trip in May or June. I hope I get lucky this year and you will be there. Thank-you, Robin

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