2-milk fried chicken: moist, tender, delicious

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 it be more moist than it would be if it were merely dipped in buttermilk? The answer was 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 the creamy flavor that’s really hard to describe but is best experienced. Okay, it would be too self-serving already if I keep singing praises to my own discovery so just try the technique if you like.

Recipe: 2-milk fried chicken


  • 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 1/2 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.

Preparation time: 10 minute(s), excluding marinating time

Cooking time: 12 to 15 minute(s)

Number of servings (yield): 3

casaveneracion.com 2-milk fried chicken: moist, tender, delicious

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  1. says

    I’m all for moist, succulent chicken! This is a great idea since fried chicken tends to dry out and harden after a few hours… especially for packed lunch to school!

  2. says

    Hello! You might want to try marinating the chicken in yogurt. It works for me. The chicken stays moist and juicy. I usually use yogurt for marinating chicken breast which tends to dry out when fried or grilled.

  3. says

    Hi Ms. Connie! Thanks again for this! The best ka talaga, I’ve been an avid follower of you years ago. Fried chicken is a staple food in our house and for sure, magiging hit na naman itong recipe na ito. Thank you again!

  4. Shai says

    Hi, Ms. Connie. This looks delicious and I am sure it is delicious. :) Can I just omit powdered mustard? Thanks a lot.

  5. ling says


    every time we have parties at home, fried chicken/chicken fingers it is for the kids.

    i marinate them over night — para juicy at masarap.

  6. YVETTE says

    My daughter celebrated her 6th birthday in her school just this morning. We cooked fried chicken and spaghetti for her “handa”. Yesterday, I was contemplating if I will marinade the chicken in milk instead of the usual kalamansi and soy sauce. But it made me think twice since this will be my first time to do recipe. Baka hindi maganda ang lasa.
    Too bad late ko na nakita recipe niyo. :( Just saw it today. Sana na-try ko.

  7. says

    I usually marinate my chicken too in coconut milk, this time subukan kong i-add yung evap. Also for the dry dredging, I use rice powder, iba ang dating ng pagkalutong.

  8. peterb says

    Perfect! Something to try this weekend! :)
    Been having a hard time getting into your site lately. It’s been loading really slow. Seems better now! :)

  9. says

    This looks absolutely amazing, i cooked my Xmas Turkey in Brine and it was so tender and so..just falling off the bone (sorry got a bit carried away), but this recipe just sounds amazing, i’m definetly going to try it this weekend

  10. katie says

    Hi! I’m trying really hard to learn how to cook, so please excuse my silly question?! I prefer the taste of white meat. How long should I cook that for?


    • says

      I think you misunderstood me. Chicken weight varies. So, the breast of a 1.5 kg chicken would take longer to cook than the breast of a 1 kg. chicken. Not having used this recipe on chicken breast, I’d have to guess and that might be more misleading than useful. :)

      Best strategy: pierce the breast at the thickest part after about 8 minutes. If juices run clear, it’s done.

  11. tony says

    Hi Connie! i cant find celery salt in the grocery,only celery seeds.how are the two different from each other?can I substitute that instead and what would the proportion be. thanks and have a good day!

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