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READY IN 45 mins

Deep South Fried Chicken

Read Reviews (194)

"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!" — Marilyn

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Original recipe makes 8 servings Change Servings

1 cup shortening
2 cups all-purpose flour
1 teaspoon salt

1 teaspoon ground black pepper
1 (2 to 3 pound) whole chicken, cut into pieces

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Directions

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

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PREP 10 mins
COOK 35 mins
READY IN 45 mins

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Reviews More Reviews

Most Helpful Positive Review

Jun 28, 2008

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

—hotmama44

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Most Helpful Critical Review

Apr 13, 2011

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

—MammaKay

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227 Ratings

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May 18, 2007

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. Brining it makes it more tender and gives a crispy skin. Try it!

—KIMBERLYP

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Nov 08, 2005

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 supposed to look and taste like KFC. Deep fried and pan fried produce two very different types of chicken. This had a thin, crisp coating and was nice and juicy inside. I don't have a lid for my skillet so I just used aluminum foil. I do think the seasoning is a bit bland. I served this with creamy gravy I made from the drippings. I will use this method again. Anybody can do it and it didn't even make a mess! Really.

—amydoll

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Jan 29, 2004

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 batter. Then I recoated with flour. My chicken came out extra crispy, moist, and juicy! Thanks Marily.

—NYCook

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Sep 04, 2003

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 Fried Chicken Recipe by Shirley. They are very similar and combined the instructions for both recipes. I gave this one an extra star because of the great tips it included.

—Navy_Mommy

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Jan 13, 2004

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. I will be making this again. AND so true about the cast iron skillet. didn't stick at all!

—RENEESM

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Aug 28, 2005

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 and pepper.

—XYTHEX

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Nutrition

Calories
351 kcal
18%

Carbohydrates
26.5 g
9%

Cholesterol
72 mg
24%

Fat
14.7 g
23%

Fiber
1 g
4%

Protein
26 g
52%

Sodium
358 mg
14%

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

Nutritional Information

Deep South Fried Chicken

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 351
Calories from Fat: 132

% Daily Value *
Total Fat 14.7g 23 %
Saturated Fat 3.9g 20 %
Cholesterol 72mg 24 %
Sodium 358mg 14 %
Potassium 223mg 6 %
Total Carbohydrates 26.5g 9 %
Dietary Fiber 1g 4 %
Protein 26g 52 %
Sugars 0.1g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 2 %
Iron 26 %
Thiamin 31 %
Niacin 107 %
Vitamin B6 21 %
Magnesium 10 %
Folate 36 %

* 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.