*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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.
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.
This is how some of us southerners fry chicken. I've seen my grandmothers and my mom prepare it this way many times and it is always good. I cannot imagine chili powder being added or boiling your chicken before frying. If you fry this on your stove top keep the heat at a medium setting or the outside of the chicken will burn before it is done on the inside. I generally use an electric skillet with the lid on and then remove the lid about 5 mins. before taking it out. It makes the chicken crispier but helps it to stay juicy. I do add some salt, pepper, and paprika to my flour. To really make this taste great fry it in some Crisco or lard in a cast iron skillet. I like to keep things light however and use the vegetable oil. I also fry my chicken tenders this way and then dip them in honey mustard sauce.
The recipe is easy and quick tastes okay i added seasoned salt to give more flavor and i also used boneless skinless chicken breasts and cut them into thinner smaller pieces to make "chicken nuggets" for the kids. It also cooked quicker with smaller pieces.
This was my first time ever frying chicken and all in all I think it went pretty well. Since I wasn't sure how well the chicken would cook I boiled it first. The frying went faster than expected this way. Also it probably couldn't hurt to add some spices to the recipe next time.
i tried this recipe for my family they are very picky eater but they loved the chicken. It was flaky and tasted great I added paparika and cayenne pepper to spice it up just a little. i will make this chicken again.