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!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Heat the shortening in a large, cast iron skillet over medium-high heat.

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  • 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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

351 calories; 14.7 g total fat; 72 mg cholesterol; 358 mg sodium. 26.5 g carbohydrates; 26 g protein; Full Nutrition

Reviews (220)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/29/2008
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 Read More
(974)

Most helpful critical review

Rating: 3 stars
04/13/2011
Sounds good. but pepper the chicken first to make the chicken skin tough. And don't forget the paprita in the seasoning. Read More
(9)
259 Ratings
  • 5 star values: 178
  • 4 star values: 52
  • 3 star values: 19
  • 2 star values: 7
  • 1 star values: 3
Rating: 4 stars
06/29/2008
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 Read More
(974)
Rating: 4 stars
06/29/2008
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 Read More
(974)
Rating: 5 stars
05/18/2007
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 makes it more tender and gives a crispy skin. Try it! Read More
(548)
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Rating: 4 stars
11/08/2005
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 to 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. Read More
(277)
Rating: 5 stars
01/29/2004
Wonderful recipe! A few modification: used 2 cups vegetable oil added 1 tablespoon garlic powder and 1 tablespoon paprika. I coated the chicken in the flour mix and then dunked it in an egg batter. Then I recoated with flour. My chicken came out extra crispy moist and juicy! Thanks Marily. Read More
(173)
Rating: 5 stars
09/04/2003
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 Fried Chicken Recipe by Shirley. They are very similar and combined the instructions for both recipes. I gave this one an extra star because of the great tips it included. Read More
(78)
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Rating: 5 stars
10/30/2009
I DID IT!!!! I finally did it! I finally fried chicken and it turned out!!! I did everything this recipe said however I didn't have an iron skillet so I just used the heaviest skillet I had and it worked out great. I also added some onion and garlic powder as well. Otherwise I followed these instructions and finally I have made chicken as good as my Grandma's! I always look for fried chicken recipes but they usually use bread crumbs and other stuff. I couldn't find one that was simple like this just like my Grandma makes hers. So a million thank you's for this! Every single one of my three kids and my husband devoured this. I'm 30 years old and this is the first time I've actually successfully fried chicken...I'm a real grown up now!! Read More
(61)
Rating: 5 stars
01/13/2004
I was craving Fried chicken so when i came upon this recipe i was stunned to see how simple it looked. I loved it. I did add a little more salt and pepper and i used oil instead of shortening. I will be making this again. AND so true about the cast iron skillet. didn't stick at all! Read More
(59)
Rating: 4 stars
08/28/2005
Couldn't be any easier to make this recipe. I used a teflon frying pan and shortening and had no sticking issues. I think the trick is to use shortening and NOT OIL. I also added a bit more salt and pepper. Read More
(51)
Rating: 5 stars
04/10/2006
Great flavor and crust. I did marinate the chicken in buttermilk overnight and add seasoning salt paprika and garlic powder to the flour. Don't forget to make gravy to go with it. Read More
(48)
Rating: 3 stars
04/13/2011
Sounds good. but pepper the chicken first to make the chicken skin tough. And don't forget the paprita in the seasoning. Read More
(9)