Fried Chicken

Fried Chicken

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"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!"
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servings 623 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 623 kcal
  • 31%
  • Fat:
  • 41.3 g
  • 64%
  • Carbs:
  • 21.9g
  • 7%
  • Protein:
  • 38.9 g
  • 78%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 108 mg
  • 4%

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.


  1. 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!


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


  1. 55 Ratings

Most helpful positive review

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...

Most helpful critical review

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 :(

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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 gra...

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 temperatu...

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 refl...

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.

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 n...

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 m...

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 expec...

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 ...

delicious! I made this in my iron skillet and it came out perfect! I will deffinately use this recipe again and again!

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