Fried Chicken

Fried Chicken

38
Shirley 0

"As simple, as easy, as tasty as it gets! With this classic fried chicken recipe, you can't go wrong - so go right and fry up some chicken tonight!"

Ingredients {{adjustedServings}} servings 623 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 41.3 g
  • 64%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  1. In a large skillet, heat oil over medium heat. Salt and pepper chicken pieces to taste, then roll in flour to coat. Place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. Drain on paper towel and serve!
Tips & Tricks
The Best Chicken Fried Steak

See how to make real Southern-style chicken-fried steak with creamy gravy.

Korean Fried Chicken

See how to make tender, extra-crispy, double-fried Korean chicken.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Reviews 38

  1. 51 Ratings

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Navy_Mommy
8/14/2003

This was just like my mom used to make. It was good and basic. An iron skillet is really a must. I didn't really change anything. In the end, I drained off most of the oil and made cream gravy with the drippings. Great over rice. I also looked at the Deep South Fried Chicken Recipe. They are very similar and combined the instructions for both recipes. If you have not made fried chicken before I would recommend you look at the Deep South recipe as it has a lot of really great tips.

Kath
1/13/2010

Dip chicken pieces in milk before dredging in the flour and the coating will be extra good. Also travels well and is great as a left-over. Use iron skillet or electric skillet so the temperature is constant and add more shortening as needed.

Wendy Stone
8/17/2010

This recipe was very similar to my grandmother's recipe but I wanted a thicker crust than this recipe. I followed the directions but once i floured the pieces, I gave them an egg bath and refloured for a thicker crust.