Deep South Fried Chicken

194 Reviews

Prep: 10 min
Cook: 35 min
Ready In: 45 min

“This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. Cut your calories some other way! Start a new tradition, as I have, of fried chicken on Christmas Day!” - by Marilyn

Ingredients

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

Hide Checklist

Adjust Servings

Adjust

Metric US

Original recipe yields 8 servings

Directions

Heat the shortening in a large, cast iron skillet over medium-high heat.
In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.
Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.

Nutrition

Amount Per Serving (8 total)

Calories
351 cal
18%

Fat
14.7 g
23%

Carbs
26.5 g
9%

Based on a 2,000 calorie diet

Share It

Reviews (194)

Rate This Recipe

815

hotmama44

Jun. 28, 2008

"Just a note:) when cooking meats such as fried chicken, that has a crust and using eggs, use only the yolks. The egg whites can cause the crust to burn before the meat is completely done cooking..." See more"

446

KIMBERLYP

May. 18, 2007

"Excellent!! The only thing that makes it better is brining the chicken. Soak the chicken in a brine of 3/4 cups salt to 3 quarts of water for 2 hours, no more or the chicken will be salty. Brining it ..." See moremakes it more tender and gives a crispy skin. Try it!"

219

amydoll

Nov. 8, 2005

"Wow. I have tried to make fried chicken many times different ways. On the stove, in a deep fryer, in an electric skillet. This was the best, simplest way to prepare it. Now, don't think it's supposed ..." See moreto look and taste like KFC. Deep fried and pan fried produce two very different types of chicken. This had a thin, crisp coating and was nice and juicy inside. I don't have a lid for my skillet so I just used aluminum foil. I do think the seasoning is a bit bland. I served this with creamy gravy I made from the drippings. I will use this method again. Anybody can do it and it didn't even make a mess! Really."

More Reviews