Deep South Fried Chicken

Deep South Fried Chicken


"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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45 m servings 351 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 351 kcal
  • 18%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 26 g
  • 52%
  • Cholesterol:
  • 72 mg
  • 24%
  • Sodium:
  • 358 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Heat the shortening in a large, cast iron skillet over medium-high heat.
  2. 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.
  3. 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.


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


  1. 240 Ratings

Most helpful positive review

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

Most helpful critical review

Sounds good. but pepper the chicken first to make the chicken skin tough. And don't forget the paprita in the seasoning.

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

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. Brini...

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 sup...

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 b...

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 gra...

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....

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...

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.

I didn't have a cast-iron skillet, so I used a regular one. I think the cast-iron is the key because my chicken stuck to the pan a little. Other than that, the chicken was really good. Mine c...