Recipe by Cindy D In TN
"This is how I fry chicken. This recipe shows the ability of Americans in the 21st century to easily obtain food. I was raised by a woman whose grandparents survived the War Between the States and who had lived through both WWII and the Great Depression. She NEVER used an egg to batter anything -- they couldn't afford it then. She coated her chicken with only seasoned flour. The secret to really good fried chicken is to handle as little in the pan as possible and only turn it once."
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1 1/2 cups
ground black pepper
vegetable oil for frying, or as needed
chicken leg quarters, cut into thighs and drumsticks
The flavor of this chicken is awesome! We will definitely be making it again. I was out of eggs so I just didn't use them, which was fine. I do however think the cook time is too long. I tested my chicken 5 minutes before time and it was already at 200 degrees so I'm thinking maybe 10 minutes each side, maybe even less. Besides that the chicken was perfect! Making the gravy with some of the leftover flour however was not a good idea; it did not have a good flavor at all. I want to end on a good note so I'll state again, GREAT chicken! Thanks for the recipe! :)
This is a pretty good recipe. I think it needs more flavor, maybe more salt? I only made chicken legs and adjusted recipe for 3 servings. I was out of eggs so oiled the chicken for coating. I had a lot of left over flour but I have to say the coating stayed on well. Good healthy color for the chicken, not as crispy as I would like... but all-in-all an easy to follow, good recipe.
Great recipe. The seasoning is perfect. My family loved this.
This was really good, but I think it needs about 1/2 teaspoon more of salt or season salt. Otherwise, this is a wonderful recipe!
This was a big hit with my family. Even my toddler enjoyed this recipe. I highly recommend giving this one a try.
spectacular. Best, simplest, easiest recipe I've found and delicious!
I thought this chicken ended up tasting very nice and I mine did have a nice crispness to it. I did do the first 10 mins higher and then moved to a much lower temp for the rest of the time. I didn't have to cook a full 20 mins on 2nd side, so be careful. Adjust to the size of your chicken. I did also add some extra salt per other comments and was just a little heavy handed on the other spices too, flavor was nice and chicken moist. Gave a 4 only because of the few changes I made, otherwise a 5.
I loved this recipe~just used different spices
* Percent Daily Values are based on a 2,000 calorie diet.
CindyD's Somewhat Southern Fried Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 310
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