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Fried Chicken

Read Reviews (34)

"As simple, as easy, as tasty as it gets! With this classic fried chicken recipe, you can't go wrong - so go right and fry up some chicken tonight!" — Shirley

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Measuring All-Purpose Flour

Types of Cooking Oil

Types of Salt

Original recipe makes 8 servings Change Servings

1 (4 pound) chicken, cut into pieces
salt and pepper to taste

1 1/2 cups all-purpose flour for coating
2 quarts vegetable oil for frying

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Directions

In a large skillet, heat oil over medium heat. Salt and pepper chicken pieces to taste, then roll in flour to coat. Place chicken pieces in skillet and fry on medium heat until one side is golden brown, then turn and brown other side until chicken is no longer pink inside and its juices run clear. Drain on paper towel and serve!

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Footnotes

Editor's Note
We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

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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.

—Navy_Mommy

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Most Helpful Critical Review

Mar 10, 2011

These were (to me) basically just chicken legs with a little bit of flour on them boiled in hot oil. The flavor was ok, but i wasn't diggin' the texture :(

—Corinne

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46 Ratings

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Jan 13, 2010

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.

—Kath

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Aug 17, 2010

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.

—Wendy

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Apr 30, 2004

Just like my father used to make. Nice and crunchy. The chicken does take a long time to cook. So give yourself plenty of time.

—QUASINAUGHT

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Sep 24, 2008

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.

—Nikki

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May 15, 2008

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.

—tms

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Nov 26, 2006

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.

—Abby

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Nutrition

Calories
623 kcal
31%

Carbohydrates
21.9 g
7%

Cholesterol
115 mg
38%

Fat
41.3 g
64%

Fiber
0.8 g
3%

Protein
38.9 g
78%

Sodium
108 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fried Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 623
Calories from Fat: 372

% Daily Value *
Total Fat 41.3g 64 %
Saturated Fat 8g 40 %
Cholesterol 115mg 38 %
Sodium 108mg 4 %
Potassium 324mg 9 %
Total Carbohydrates 21.9g 7 %
Dietary Fiber 0.8g 3 %
Protein 38.9g 78 %
** Sugars 0.1g
Vitamin A 2 %
Vitamin C 0 %
Calcium 3 %
Iron 28 %
Thiamin 30 %
Niacin 156 %
Vitamin B6 33 %
Magnesium 13 %
Folate 30 %

* 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.