Prep 20 mins
Cook 2 hrs
There's only one right way to fry chicken and that's in a skillet, one with a tight-fitting lid. Forget soaking chicken pieces first in milk, buttermilk, lemon juice or vinegar and forget dipping chicken in beaten egg and then coating it with bread, cracker or cereal crumbs. many delicious chicken dishes are made with lots of other seasonings and coatings, but they should not be mistaken for "REAL" FRIED CHICKEN
- 1 1⁄2-2 lbs chicken, cut into serving pieces
- 1 1⁄2 cups flour
- 2 tablespoons salt
- 1⁄2 teaspoon pepper
- to taste butter
- to taste shortening
- In a shallow bowl, combine flour, salt and pepper.
- In a large heavy skillet, combine equal portions of butter and shortening. when butter and shortening are melted, fat should be 1/4-inch deep. Heat until a drop of water sizzles when it is flipped into the hot fat.
- Dredge chicken pieces with seasoned flour and place in skillet; take care not to crowd the pieces.
- Brown until chicken is the color of honey oak on one side; then turn and brown the other side. Brown meaty pieces first. Allow 20 to 30 minutes to brown chicken on both sides.
- Cover. Cook on low 30 minutes or until chicken is tender.
- For crispy chicken, remove cover and increase heat last 10 minutes of cooking time; turn chicken as necessary to prevent over-browning.
- Note: Chicken may be held an additional 15-20 minutes on a rack in a 200 F. oven before serving.
Only comment I have is "DO NOT flip a drop of water into the hot fat!!!" You will end up splattered with hot grease!!! The ONLY TIME you flip a drop of water into a hot skillet is when the skillet is DRY. That is the best way to check if skillet is hot enough to add oil...and if you do check the skillet this way prior to frying any type of meat, the meat will not stick!!!
There may be more than one way to fry chicken, but this is the way my Momma used to do it. I love the taste of fresh chicken cripsy fried! No need to cover up the flavor with anything else. Yummm! Those who don't appreciate the good flavor of fresh chicken fried up crispy on the outside and juicy on the inside can go ahead and marinate it and spice it and stuff, cuz that's all good too.
This is the way I USED to fry chicken as it was also the way my mom still fries it. But now I prefer using the buttermilk recipe. I have one similar to the some of the ones posted here. It's a little more work but it tastes SO much better!! And that's what it's all about isn't it? I disagree that this is the only "real fried chicken"! There are many, many variations!