SisterGirl's Fried Chicken

This is my family’s fried chicken recipe that’s been passed down for generations. Each batch is marinated with fresh onions and garlic, then fried to golden perfection for that unforgettable, soulful flavor.

Prep 20 min · Cook 25 min · Serves 4

Ingredients

• 10 pieces of chicken (wings and drumsticks)
• 2 eggs
• 2 cups all‑purpose flour
• 1 tbsp garlic powder
• 1 tbsp poultry seasoning or 1 tbsp Bell’s seasoning (if you’re out of poultry seasoning)
• 1 tbsp seasoned salt
• 1 tsp cayenne pepper (optional)
• to taste Salt and black pepper
• 1 small onion, sliced (for marinating + frying oil)
• 3 cloves crushed garlic (for marinating)
• Vegetable oil for frying

Instructions

Rinse chicken under cold water and pat dry.

Season chicken with salt, black pepper, garlic powder, poultry seasoning, and seasoned salt.

Add crushed garlic and sliced onions to the chicken and mix well.

Cover and let the chicken marinate for at least 30 minutes and up to overnight for best flavor.

Crack and beat the eggs in a large bowl.

Add a pinch of garlic powder, seasoned salt, and poultry seasoning to the egg mixture.

Add flour to a gallon‑sized freezer bag along with 1 teaspoon each of garlic powder, poultry seasoning, and seasoned salt.

Heat vegetable oil to 350°F (175°C) in a deep frying pan.

Add a few fresh onion slices to the hot oil to infuse flavor.

Dip each piece of chicken into the seasoned egg mixture, letting excess drip off.

Place 2–4 pieces of chicken into the freezer bag, seal it, and shake until fully coated.

Remove coated chicken and place on a tray; repeat shaking with remaining pieces.

Fry chicken in batches for 12–15 minutes, turning once, until golden brown and internal temperature reaches 165°F (74°C).

Remove the cooked onions from the oil and add fresh onion slices before frying the next batch.

Drain chicken on paper towels to remove excess oil before serving.