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Fried Chicken

Source: Casual Cuisines of the World - Diner
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Rating: 2.5   Reviews: 4 See Reviews
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Active Time:  40 Minutes
Total Time:  2 Hours 40 Minutes
  Serves 6
One of the South's greatest contributions to American cooking, fried chicken gained nationwide popularity in the early 20th century and has been a diner favorite ever since. Serve hot with mashed potatoes or at room temperature with potato salad.
1 chicken, 3 1/2-4 lb, cut into 8 serving pieces
1 1/2 cups buttermilk
3 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
2 cups all-purpose flour
3/4 cups vegetable shortening
Fried Chicken Recipe at
Rinse the chicken pieces and blot dry with paper towels. In a large bowl, combine the buttermilk, 1 teaspoon of the salt, 1/4 teaspoon each of the black pepper and paprika and 1/8 teaspoon of the cayenne pepper. Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or as long as overnight, turning the pieces occasionally.

In a pie plate, combine the flour and the remaining 2 teaspoons salt, 1/4 teaspoon each black pepper and paprika and 1/8 teaspoon cayenne. Stir well with a fork.

Line a baking sheet with 3 layers of paper towels and place it near the stove. Put the shortening in a large cast-iron frying pan or heavy pot and melt over medium-high heat. The shortening should be about 1 1/2 inches deep. Heat until it registers 365 degrees on a deep-fat frying thermometer, or until a small cube of bread dropped into the oil browns in about 1 minute.

Using tongs, remove the chicken thighs from the marinade, draining well. Dredge them in the flour mixture, turning to coat evenly, and shake off the excess flour. Place the thighs, skin side down, in the center of the pan. Coat the remaining chicken pieces in the same way and add them to the pan in a single layer.

Do not move the chicken until the coating is set and looks firm, 4-6 minutes. Check the underside by lifting with tongs; it should be deep golden brown. Turn over and fry on the second side until also deep golden brown, rotating the pieces as necessary. Remove from the pan when done, 17-20 minutes for breasts and 20-25 minutes for the other pieces. To test, cut into the thickest part of a piece; the juices should run clear and the meat should be opaque throughout. Place on the towel-lined baking sheet to drain. If you want to serve hot, cover and keep warm until all the chicken is cooked.

TO SERVE: Arrange the chicken pieces on a platter or individual plates and serve hot, at room temperature or cold.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 484
Fat. Total: 28g
Fiber: 1g
Carbohydrates, Total: 35g
Sodium: 1265mg
% Cal. from Fat: 52%
Cholesterol: 44mg
Protein: 23g
Spotlight Recipe Review See all 4 reviews »

Rating: 1
by: Mark, NV Reviewed: 05/05/2009
Southern Fried Chicken No-way!
I followed the recipe exactly, using a thermocouple thermometer to moniter the temperature of the frying oil. The result does not resemble Southern Fried chicken in the slightest way. The indicated temperature, 365 d F, would be correct for deep frying, except the presence of a milk product in the batter makes the crust turn black or dark brown, a very unappetizing appearance. Even if cooked at a lower temperature, say 330 dF, the texture of the crust is not as light and crisp as should be.
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