Chicken Recipes

2-milk Fried Chicken

2-milk Fried Chicken

Most Southern-style fried chicken recipes call for dipping the chicken in buttermilk then dredging in seasoned flour before it goes into the hot oil. The buttermilk is supposed to make it moist. I wondered what would happen if I soaked the chicken in milk overnight… Would the fried chicken be more moist than it would be if it were merely dipped in buttermilk? The answer is a resounding yes.

And to really maximize flavor, I used two kinds of milk — evaporated milk and coconut milk. Not only was the chicken super moist, it also had a sweet and creamy flavor that’s really hard to describe but is best experienced. 

2-milk Fried Chicken
Prep time
Cook time
Total time
Serves: 3
  • 3 chicken leg quarters
  • 2 tbsps. of celery salt
  • 1 tsp. of ground black pepper
  • 1 tsp. of powdered mustard
  • 1 tsp. of cayenne
  • 1 tsp. of garlic powder
  • 1 tsp. of onion powder
  • 1 tsp. of paprika
  • 1 c. of evaporated milk
  • 1 c. of coconut milk
  • about ½ c. of flour (you may need more or less depending on the size of your chicken pieces)
  • 2 to 3 c. of vegetable cooking oil for frying
  1. Rinse the chicken well, drain then pat dry with a kitchen towel.
  2. In a bowl, mix together the celery salt, black pepper, mustard, cayenne, garlic powder, onion powder and paprika. Rub the mixture well on the chicken working the rub into the meat and crevices.
  3. Place the chicken in a shallow bowl in a single layer.
  4. Stir together the evaporated milk and coconut milk. Pour over the chicken. Cover and let sit in the fridge for several hours or overnight. For best results, flip the chicken halfway through.
  5. Heat the cooking oil in a frying pan or wok.
  6. Drain the chicken; reserve the marinade.
  7. Dredge each chicken quarter in flour, dip in the milk mixture than dredge again in flour.
  8. Fry over medium heat for nine to twelve minutes (depending on the weight of the chicken quarters) then turn up the heat to high and fry for another two to three minutes to brown the coating well.
  9. Drain the chicken and serve hot.

2-milk Fried Chicken



  1. Winwin S. Andres

    April 26, 2016 at 11:11 am

    Hi Connie! When you said, “Dredge each chicken quarter in flour, dip in the milk mixture than dredge again in flour.”, did you mean the marinade or a fresh mixture of a cup of evap & a cup of coconut milk? Have always watched chefs using milk as chicken seasoning but am personally scared doing it for some reason or another…would love to try your recipe tho – pronto! Many thanks for your blogs, bless you always!

  2. Karin

    May 28, 2016 at 8:57 am

    This sounds delicious, but can I bake it instead? If so, what time and temp would you recommend?

    • Connie Veneracion

      May 28, 2016 at 10:51 am

      Hi Karin. Yes, you can bake it. But you’ll have to coat the chicken with melted butter or some other oil after the second coating with flour. Otherwise, the crust won’t turn crispy. Temp is 425F. Baking time depends on the size of the chicken (technique described in Buffalo chicken wings recipe).

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