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Real Simple Southern Fried Chicken

4.91 from 91 votes

Making Real Simple Fried Chicken doesn’t have to be complicated. Learn how to make simple, authentic fried chicken with my quick and easy recipe. Perfect for a family dinner or special occasion!

Finished fried chicken on a white serving platter.

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When I get into the frame of mind to go back to my culinary roots, I always go to recipes that are representative of what I call southern farmhouse cooking. I’ve been cooking southern food since I was big enough to reach the stove, so it’s where I feel most comfortable. And what’s more southern than fried chicken?

It’s a standard. It’s a staple. And, most of all it’s quick and easy. Yes, I did say “quick and easy.” Making my Real Simple Fried Chicken is not a production.

🍗 Fried Chicken Should Be Quick and Easy

Making a good, simple fried chicken recipe does not require overnight marinades or special equipment, or any kind of fancy preparation whatsoever. If it did, do you think millions of southern women would have cooked it for lunch every day for years and years?

I can tell you without hesitation that they would not have. For our southern grandmothers, it was something they could whip up in a few minutes.

I’ve seen the recipes and the demonstrations where chefs put the chicken in milk or buttermilk or yogurt and let it stand overnight in the refrigerator. Then they coat it in all kinds of seasonings and shake it all up together in a paper bag.

Well, okay if you really want to do that, but what you typically get from it is a big mass of fried flour with a little bit of chicken in the middle of it.

🐔 The Best Chicken for the Recipe

The very best southern fried chicken recipe is made with a chicken that weighs about 3 pounds. That’s pretty hard to find in today’s supermarkets, especially when chickens have been bred for more breast meat, thereby causing them to weigh more.

Try to at least find the lightest weight bird in the case. If you have the skill to do so, buy a whole chicken and cut it up yourself. You’ll save lots of money. I, unfortunately, do not have that particular skill. Wish I did. I’ve tried. I’ve tried a lot.

A chicken properly cut up for frying should result in two breasts, two wings, two thighs, and two legs. Long ago, there would also be a wishbone. The wishbone is the prime piece between the top of the breasts.

Unfortunately, butchers no longer cut the wishbone leaving that portion in with the breasts. If you find a butcher today who knows what the wishbone is and can actually cut a chicken with a wishbone, you have found a gem!

Now, let me show you how to make fried chicken the way we do it in the south.

⭐ Here’s how I (and millions of southern women before me) make really simple fried chicken.

🛒 The Ingredients

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Ingredients needed for the recipe: chicken, flour, peanut oil, salt and pepper.

My easy fried chicken recipe uses very simple ingredients. Chicken, salt and pepper, flour, and oil. That’s all you need.

This is a very easy Southern fried chicken recipe without eggs, without buttermilk, or any of that other stuff. This is the way all the home cooks I knew when I was growing up made fried chicken. It’s quick and it’s easy.

🔪 The Process

  1. Dry the chicken with paper towels.
  2. Season with salt and pepper.
  3. Dredge in flour.
  4. Heat the oil.
  5. Fry the chicken.
Photo collage showing the first four steps of the process for making simple fried chicken.

STEP 1: Thoroughly dry all the chicken pieces and place them in a single layer in a pan or large bowl.

STEP 2: Liberally salt and pepper the chicken pieces on both sides. Be very generous with the pepper. The taste of black pepper is very important to authentic southern fried chicken.

👉 PRO TIP: If you want to sneak in some other seasonings, this is the time to do that. It’s totally not necessary, but sometimes we like to change things up, don’t we? I’ll occasionally sprinkle on some Lawry’s seasoning salt, some Jane’s Crazy Mixed-Up Salt, or add some cayenne pepper. Whatever floats your boat. But if you’re a purist, you’ll stick with just salt and pepper.

STEP 3. Sprinkle all the flour over the chicken in the pan and toss the chicken to coat it well with flour.

👉 PRO TIP: We’re talking about “dredging” here, not lightly flouring. That’s why you pour the flour over and toss the chicken in it rather than doing the shake-it-up-in-the-bag thing. You want a good coating of flour.

STEP 4: Meanwhile, heat the peanut oil over medium high heat in a large cast iron skillet. You’ll want enough oil to reach a depth of about 1/2 inch.

👉 PRO TIP: What we’re doing in this recipe is pan frying, not deep frying. You need enough oil to come about halfway up the pieces of chicken, but not so much that it will spill over when you place the chicken in the pan.

Judging the amount of oil is one of those things you learn through time and experience. Start with about an inch depth of oil in your pan and it should work out fine.

Photo collage showing steps 5 through 8 for cooking the chicken.

 STEP 5: Place the chicken pieces, skin side down in the hot oil. Cook for approximately 10 minutes or until the skin is pale golden brown.

STEP 6: Turn the chicken over and cook for 10 minutes on the second side.

STEP 7: Turn the chicken pieces once more, reduce the heat to medium-low, cover, and cook approximately 10-15 minutes or until the chicken is cooked through.

STEP 8: Remove the hot chicken to a paper towel-lined plate or to a rack set inside a baking sheet and allow it to drain for about 5 minutes.

Must Have Cast Iron Skillet

Seasoned and ready to use. Glass lid is tempered for safety.

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Lodge Pre-Seasoned Cast Iron Skillet

A black cast-iron skillet.

🍳 Use the Right Pan and Oil

Using a well-seasoned iron skillet makes a huge difference in the taste of your chicken. There’s just something about a great iron skillet that you can’t get from any other piece of kitchen equipment. The one I use for chicken is a 12-inch skillet that’s about 75 years old.

Also, I recommend frying chicken in peanut oil because it will withstand higher temperatures for a longer time without burning than other oils.

👉 PRO TIP: Experts will tell you that the oil should be 375 degrees before frying and to try to maintain that temperature during the cooking. I learned to cook before everyone had kitchen thermometers, so I judge it my own way. My little trick to test whether the oil is hot enough to cook — Put the end of a wooden spoon in the skillet. If the oil bubbles around the handle, it’s hot enough.

If you try this method once, I’ll bet you won’t go back to all that complicated marinating and shaking. It’ll be the crispiest, most flavorful chicken you’ve cooked in a long time, or my name isn’t Nana.

I’m not making any kind of promises about what the clean up is like, however 😏.

Fried chicken leg on a white dinner plate with green beans, okra, potatoes, and biscuits.

🍽️ Serving Suggestions

Serve your fried chicken with something equally delicious and southern like potato salad, fried okra, sausage and rice casserole, broccoli casserole, green beans, or butter beans. Or, if you’re familiar with Chicken and Waffles, you can use my Whole Wheat Waffles recipe to create your own. And don’t forget the cornbread and sweet tea!

🔀 Recipe Variations

  • If you like your chicken on the spicier side, try adding a teaspoon of cayenne pepper to the flour or sprinkle the chicken lightly with hot sauce before dredging in the flour.
  • Use Jane’s Krazy Mixed-Up Salt (or another seasoning salt) in place of the plain salt in the recipe.
  • Lightly sprinkle the chicken pieces with a little garlic powder before placing them in the flour.
  • You can use this method to cook whole cut-up chicken, boneless chicken breasts, chicken strips, or any pieces you like. I sometimes just cook all wings because they’re my favorite.

😯 Why Isn’t My Fried Chicken Crispy?

The most likely reason your fried chicken isn’t crispy is that your oil temperature isn’t high enough while frying. When you place the chicken into the hot oil, you want to hear an audible “whoosh” and see the oil bubbling vigorously. If the oil isn’t hot enough, the chicken just kind of lies there, and the flour doesn’t crisp up as it should. Admittedly, this takes some practice but I learned, and so can you.

🍚 Storing and Reheating Leftovers

If you have any leftover fried chicken, you can keep it in the refrigerator for a day or two. You can reheat it in a 250 degree oven for about 15 minutes or, even better, just let it come to room temperature and enjoy it without any heating at all.

Fried chicken leg on a white dinner plate with green beans, okra, potatoes, and biscuits.
Lana Stuart.

More Questions? I’m happy to help!

If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!

Thanks so much for stopping by!

📖 Recipe

Finished fried chicken on a white serving platter.

Real Simple Fried Chicken

My simplest and most authentic recipe for Real Simple Southern Fried Chicken. Quick and easy for a family dinner or special occasion.
4.91 from 91 votes
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Course: Main Dishes
Cuisine: Southern, Vintage
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 526kcal
Author: Lana Stuart


  • 1 frying chicken cut up
  • salt
  • pepper
  • 1 ½ cups self-rising flour
  • Peanut oil


  • Place the chicken pieces in a single layer in a shallow pan.
  • Liberally salt and pepper the chicken on both sides.
  • Sprinkle flour over the chicken in the pan. Toss the chicken until well coated with flour.
  • Meanwhile, heat the peanut oil in a large iron skillet.
  • Place the chicken pieces skin side down in the hot oil.
  • Cook for approximately 10 minutes or until the skin is pale golden brown.
  • Turn the chicken over and cook for 10 minutes on the second side.
  • Turn chicken pieces once more and reduce the heat to medium low.
  • Cover and cook for approximately 10-15 minutes or until the chicken is cooked through.
  • Remove cooked chicken to a paper towel lined plate or a rack set in a baking pan and allow it to drain for about 5 minutes.


  • Use additional seasonings if you like (i.e., cayenne, hot pepper sauces, seasoned salt), but for the most authentic taste, stick with just salt and pepper.
  • I recommend using peanut oil because it will withstand higher temperatures for a longer time without burning than other oils.
  • Leftovers will keep in the refrigerator for a day or two. You can reheat them in a 250 degree oven for about 15 minutes.

Nutrition Information

Serving 1 | Calories 526kcal | Carbohydrates 11g | Protein 37g | Fat 36g | Saturated Fat 9g | Trans Fat 1g | Cholesterol 143mg | Sodium 134mg | Potassium 376mg | Fiber 1g | Sugar 1g | Vitamin A 267IU | Vitamin C 3mg | Calcium 23mg | Iron 2mg

Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.

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— This post was originally published on May 26, 2009. Updated March 2021 with new photos.

Finished fried chicken piled up on a serving plate.

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Recipe Rating


  1. Leigh Hough says:

    5 stars
    Hi Lana. I love this because it is pretty much exactly my family’s recipe (though I’ve never seen it written out) for frying chicken. We are not a southern family; our people came to Ross County, in Ohio, in mid-late 18th century, before Ohio was even a state; this no-marinate, no-shake version came to me from my great-grandmother, via my grandmother and my mom. Thanks for posting this – makes it much easier to share the how-to with others!

    1. My pleasure! This is, of course, my favorite method for very simple fried chicken. There’s really no need for all that other rigmarole.

      1. Leigh Hough says:

        5 stars
        So true. And I just loved your comment about the clean-up. I have always said that no matter how neat or messy the cook, it always looked like a war zone in the kitchen afterward (especially since we always serve it with mashed potatoes from scratch, and chicken gravy, adding immeasurably to the chaos). Thanks again.

  2. 5 stars
    I just tried this recipe and it is the most delicious chicken my family has ever eaten. No more store bought chicken for us. I can’t believe it has taken me this long to find a recipe this good. I am not a young cook just proves there is always something new to learn. Thank you for sharing these recipes.

  3. 5 stars
    This is the easiest and by far the best fried chicken recipe (really technique) ever. I make this almost every week. I get the butcher at Publix to cut a whole chicken in eight pieces. I fry the thighs, legs, and wings, reserving the breasts for use in other recipes. I use White Lily self-rising flour to coat the chicken before frying in peanut oil. I cut the times down to 8 minutes and that works well in my big cast iron pot.
    I am a 75 year old man and not much makes me smile these days, but this fried chicken does.
    All the best.

    1. It does my heart good to know that this recipe puts a smile on your face! I hope you continue enjoying for a long time to come.

  4. 5 stars
    Very good and easy to prepare.

  5. 4 stars
    This was really good! I googled “fried chicken no eggs” and was glad to have this well-rated recipe pop up. This is basically how I make my cutlets (with breadcrumbs and more seasonings) so I was familiar with the style. I added some Tony C’s to the flour.

  6. MIKE LUTMAN says:

    5 stars
    So…time for dinner, we planned chicken but DARN, no eggs! Thus, my usual tried and true option was not an option. My wife found your recipe and we decided to go for it. This recipe is now in my recipe binder. Surprised to say the least. I chased the temps a bit on the stove but overall stayed close in the 350 – 375 range. The results were UNEXPECTED (as in REALLY GOOD)! Thank you for saving the egg-less chicken dinner! OH….and I used the hot oil to finish off some skinless thigh chunks that I sprayed with butter and lightly tossed with Parmesan cheese. Oh…my….goodness. THANK YOU!

    1. Thank you so much for your kind comment! So many people are surprised when they find you don’t need all that complicated process to simply fry chicken. But this is the way it was done for generations before it got all “fancy.” 😆

  7. Sharon Yicks says:

    5 stars
    Laura, thank you for these recipes which for me really hit home. My mother and her mother passed on their recipe to me which is exactly like yours! I mean to the “t” or “tee”, or whichever, pun intended. And they also passes on to me the skill of cutting up a whole chicken to include, wait for it: the wishbone!! Maybe we’re kin☺️. So thank you again.

  8. Tammy holder says:

    This is exactly how my grannie and my mamaw cooked their chicken so I learned to cook chicken like this. I’m 60 yrs old and still cook my chicken this way. If it ain’t broke don’t fix it!!!

  9. 5 stars
    Lana I usually “jump to the recipe” but your intro made me want to read more and more, and I am so glad I did.

    I’m making your fried chicken recipe in the morning for my wife and me to take to our 75 acres of woods and enjoy the day. She’s a southern girl so when I lay out a spread of Lana’s fried chicken, baked beans and corn bread… she’s going to be smiling her beautiful smile.

    Great recipe Lana, very well done. Thank you.

  10. Jennifer Burton says:

    5 stars
    This is how I’ve done it for 50 years also. All those other recipes give me nothing but globs of breading and a little piece of meat in the middle.

      1. Janice Gowens says:

        Lana, I’m almost 80 years old and I have been cooking for my family since I was 9 years old. Farm kids grew up early in those days. The only thing I do/did differently–use all purpose flour and to check temp of the oil (back then we used lard) we dropped a pinch of flour into the grease. If it sizzled, it was hot enough.

        1. Lard makes the very best fried chicken and the best biscuits, too. And I also drop a pinch of flour in the oil sometimes to see if it’s hot enough :-)

  11. Sharon Thompson says:

    Hi. I just happened to find this recipe when looking at an email that included your cornbread recipe. I had tried and tried different recipes for fried chicken. Either the batter was too thin or so thick it was soggy on the inside. I can’t wait to try this simple recipe. I will let you know how it turns out.

  12. Best tasting fried chicken I’ve ever made!! I had a craving for fried chicken, but ran out of eggs. My Google search for frying chicken without eggs led me to this recipe. I added some Paprika and Lawry’s Seasoning and followed the recipe as directed, and my goodness, the chicken came out nice and crispy but juicy and tasty on the inside!!! Chicken was so good, I didn’t have room for the sides. My picky daughter enjoyed it as well. No more stressing or being nervous about making fried chicken. Thank you! I’ll be checking out your other recipes!

    1. I’m so glad you enjoyed it, Marjorie! This is the way all the cooks in my family have made fried chicken for generations so, of course, I think it’s the best. I’m happy when others agree :-)

  13. Glad I found this. A lot of the recipes mentioned buttermilk and eggs and I did not remember Mom and Gram using those when they made fried chicken. This is how they made it and the chicken turned out crispy and juicy. Thank You

    1. You’re welcome, Terrie! Yes, this is the really old-fashioned, quick and easy style. No marinating, no buttermilk, no eggs… just chicken, flour, salt, and pepper. Turns out great every time!

  14. Oh bless you! I’ve always been hesitant to fry bone-in chicken and all the recipes I came across on the internet made me feel like it was way out of my league. Your simple recipe was just what I needed. I even felt comfortable enough to get a little fancy and add some herbs to the salt and pepper rub. Chicken came out perfect. Thank you!

    1. Sheila – your comment makes me so happy. Frying chicken doesn’t have to be complicated. This is the way my mama made it and her mama and her grandmother. Just so simple!

  15. Can I make this in the air fryer ?

    1. I have not tested this recipe in an air fryer. It’s meant to be cooked in oil in a skillet.

  16. 5 stars
    When I came across your recipe I was skeptical because I was under the impression that I needed all that extra seasonings, buttermilk etc. I went with it though and cooked it just how you specified. My lawd, this fried chicken was perfect! Who knew you don’t need all that other fuss to make the best fried chicken!? My family had me make it again the next day, lol!!

    1. I’m so glad to hear that you and your family loved my simple fried chicken recipe! This is the exact way my mother and grandmother always made it – no messing about, just get on with it!

  17. Deja Brown says:

    5 stars
    Super simple and fast. I only made 2 pieces just for me. So it didn’t take the whole 45 minutes! It was good. Who knew you didn’t need to do all the extra extra to get great chicken

  18. Sammantha Mello says:

    Can you use vegetable oil to fry the chicken or is peanut oil required?

    1. You can use vegetable oil if you like. I use peanut oil because it has a higher smoke point and won’t burn as quickly as other oils.

  19. 5 stars
    Lana you are right. 3 of us agree! Used my new huge cast iron. Will be making this again. I can honestly say we,all loved it. Thank you.

  20. David Marcus says:

    5 stars
    This turned out great, and it was insanely easy. I fried thighs in two batches of four in a 12-in cast iron pan. I watched the oil temperature pretty carefully and the first batch needed only a couple of minutes covered, and the second batch was done after 10 minutes on each side. I was looking for a temperature of 165.

    Everyone raved, and they especially liked your thought that Southern women wouldn’t have made fried chicken every day if it took as much effort as the modern recipes require.

    For us, fried chicken is a once-in-a-blue-moon treat, but whenever I make it, it’ll certainly be from this recipe.

    1. It always makes me happy when a recipe turns out great for someone! Especially the older recipes like this one :-)

  21. 5 stars
    Just what I was looking for—like my Daddy made it! When my kids were growing up, I made fried chicken once a year—outdoors on my patio and in an electric skillet to eliminate the smell in the house! Even though I owned a catering biz and cafe/bakery, fried chicken was not my best skill. So I would call daddy and he talked me through it. But he’s been gone since 1997, so I haven’t made it in a long time. This was very good but mine cooked too fast, I think. I checked oil temp with my thermapen and tried to keep it under 360 but I think this chicken was a tad overdone with about 6-7 minutes per side and same amount with lid on. I was lucky to have a small 3 lb chicken that I cut myself because I wanted a wishbone (I didn’t a great job, lol), and I used my cast iron skillet. It’s still delicious though. I don’t like fried chicken with egg and buttermilk and all that mess. Just salt and pepper and flour is what I grew up in in Tennessee. I’m on a mission to perfect this! Thanks for the recipe!

    1. Good fried chicken doesn’t have to be complicated! The simplest recipes are sometimes the best :-)

  22. Toni-Sue Lua says:

    4 stars
    This is how my mother made fried chicken but as we had a large family she would put the chicken on a baking rack and do the last 10-15 minutes in the oven. Still crispy but requires only one skillet of oil and you finish faster.

    1. Yes, that’s a great way to finish it off especially if you’re cooking for a large family or a crowd of people.

  23. This seems so much like my mom used to make, and it was soooo good. She would buy a whole chicken, hold it over a sink with burning newspaper in it to singe off the ‘pin feathers’. (This was a long time ago!) Then she would cut it up just like you describe, dry and flour it, seasoned with just salt and pepper. Oh, man…..that was soooo good! Thanks so much.

    1. Lana Stuart says:

      It’s my favorite way to make fried chicken! Nice and simple :-)

  24. It’s a little burnt but would still be good. Maybe a lower temp or check more often.

    1. Lana Stuart says:

      Yes, I addressed that in the text of the post.

  25. Add a little cayenne pepper to that flour and I’m in heaven….it won’t make the chicken spicy but it does bump up the flavor just as it does in cheese sauces.

  26. Well, Lana, my northern mama used to make (southern) fried chicken *until* my father had a ruptured ulcer, and that was way back when I was just a babe. She stopped making all fried or spicy foods, and moved towards canned soup based meals more and more through her busy years…. (I’ve had a lot to overcome in my cooking life…..). I’ve read about frying chicken, but I’ve never wanted to go through ‘all the trouble’ of it. But now!? – With your lovely description of easy fried chicken, you’ve done it again! It’s time for my to teach my daughter something else I’ve never mastered! =] But this time, I’m all for the joy of it (not the laugh of the pastry crust falling apart again — probably… haven’t quite got there yet……).

    1. Lana Stuart says:

      I do hope it works out well for you! Let me know!

  27. Karen Dahne says:

    It is better to drain on a paper bag.

  28. This recipe and method is just like grandma taught momma and momma taught me. Momma always wanted to start with a whole chicken also and said that it is the bones and skin that flavor the oil and of course we used to use lard. Then pour off most of the oil, add a little more flour and milk. Got to have that chicken gravy.

  29. William Lane says:

    This is exactly the way Mama cooked Fried Chicken and the way I cook it. No hard crust and you get the taste of the chicken. Delicious

  30. Jewelsouth1 says:

    I like this better than the shake and bake

  31. It was my father-in-law who taught me how to fry chicken when I was newly married. He used the very same method and you’re right… it’s the easiest way to make it. Only one other step. We always placed the cooked pieces on a cookie sheet with a rack in the oven. The grease drained off in the oven. If you were cooking a large batch it kept everything warm as well as draining the excess grease off. The end result is still juicy and tender.

    I have found a way to eliminate the messy cleanup, but it’s a bit pricey. I recently bought an Induction Top stove. You can put tea towels or paper towels all over the top of the stove and since there is no direct heat, they don’t burn. When you’re done cooking, toss the paper towels and the stove is shiny clean. Works every time.

  32. Barbara | Creative Culinary says:

    This is so similar to my tried and true recipe Lana and it’s so good I’ve never messed with a bunch of ‘new fangled’ ways to cook it either! The only other step I take is to fry it for a minute or two on each side at the end to insure the skin is really crispy. Which is important to me. Why? Seriously give me a big pile of fried chicken skin and you can have the meat. Ask my siblings; I used to steal it from their plate!

    1. Lana Stuart says:

      I’m with you Barb! I can take or leave the meat, just give me that good, crispy skin! Even better if it’s just a bit beyond golden brown :-)

  33. So I had a huge problem when trying! all the flour fell off! how do I prevent this in the future? I use boneless skinless chicken breasts.

    1. Lana Stuart says:

      Use a whole cut-up chicken with the skin still on it and make sure you dry it with paper towels.

  34. Sweetwater says:

    What temperature are you cooking at? And by that I dont mean 350 or ect. Lol I mean at first are you heating up the oil on high or med? Because I know some people that keep it on med the whole time but others turn it on high first thing till the oil is hot enough and then turn it down to med to keep a steady temperature and then go to low at the end. I just wanted to know how your doing it? Love the clear intructions, and it looks awesome!!

    1. Lana Stuart says:

      I usually start it at a medium-high setting. Not too high because the cast iron holds the heat so well that you don’t need the highest setting. I adjust it as I cook to keep a fairly steady temperature. When the first pieces go in it always needs a little bump up because the cool food lowers the oil’s temperature. Honestly – I just do it by eye and sound. I’ve been cooking fried chicken so long I can actually hear when it’s done. Not joking.

  35. Omg I am just learning to cook and found this recipe.all I can say it wow!!!the chicken came out just how I like it.seasoned well and niCe and crispy. Thank you so much!!!

  36. JavelinWarrior says:

    I’ve got the cast iron pan ::check::, I think I can butcher a chicken ::check::, I’ve got peanut oil ::check::, and I love simple and wholesome recipes ::check::

    I do believe I shall make this recipe. And combine it with waffles. And I shall have chicken and waffles at last! Thanks for sharing…

  37. Thank you so much for this recipe and instructions! I was orphaned as an early teen and was never taught certain basics like fried chicken, and as I got older I surfed the internet for fried chicken recipes and techniques to learn how, but my fried chicken was always burnt before the center was cooked, or too soggy, or hard as a rock. I could never make good fried chicken and so gave up until today, when I thought I’d give it one more try after reading your method, and I’m so happy I did because it came out perfect! Thank you again!

  38. This turned out so deliciously. I love fried chicken but I’ve always felt compelled to soak the chicken in buttermilk or milk before frying. Now this allows me to make fried chicken whenever I want!

  39. Travis Cotton says:

    Thank god someone finally published a REAL fried chicken recipe!

    This is how I learned how to fry chicken from my Grandmother however I dont use the skillet much anymore and actually use a deep fryer.

    The main reason is the grease that will accumulate on surfaces and cabinets so my wife prefers I fry everything outside. My cheap grill has no side burner so I can use that :(

    Otherwise my recipe is exactly the same.

  40. Thanks everyone for the gracious comments! Glad you enjoyed the post!

  41. Just like my mama used to make. Thanks!

  42. sangeeta khanna says:

    that’s a classic….with extra pepper it is super yum…..te self raising flour is a new addition for me, i make it with AP or cornmeal(whenever available).the frying tip is very nice.

  43. Bread + Butter says:

    yum…No can resist the power of fried chicken. The skin looks nice and crispy. I’m lovin’ it. I’m craving for some right now.

  44. Good golly Miss Molly!!! This is Mama reincarnate. For heaven’s sake, don’t tell her. I had lunch with her and Polly today, and it was all in rare form.

    Okay, the real truth here — Mama’s fried chicken is hands down, the best in the whole world. None of that nasty goopy flour mess stuck to the chicken. Just a light crunchy crisp of a coating. And, you are right — the extra brown pieces are the ones that will be first off of the platter.

    Looking at your fried chicken, you are running a close second. Maybe gaining on Mama. Again, don’t tell her.

    Will you come and cook this for me? And Uncle John? He will be the first to tell you that I did not get the immaculate frying gene.

    Miss P

  45. s. Stockwell says:

    This is the real country fried chicken that i remember and it’s great. uncomplicated and very tender and nice & crusty! another good classic! best, s