This nearly 125-year-old cast iron fried chicken dish was created by my mother and grandmother. By presenting this fried chicken on Christmas Day, I’ve begun a new custom.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
Ingredients
- 1 cup shortening
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 (3 pound) whole chicken, cut into pieces
Instructions
- Heat shortening in a large, cast iron skillet over medium-high heat.
- Meanwhile, combine flour, salt, and pepper in a brown paper lunch bag. Add two chicken pieces, seal the bag, and toss to coat. Place coated chicken into the hot skillet and repeat with remaining chicken until all pieces are coated and in the skillet.
- Fry chicken until browned, 2 to 3 minutes per side. Reduce the heat to medium-low, cover, and cook for 25 minutes. Remove the lid and increase the heat to medium-high; continue cooking until chicken is deep golden brown and the juices run clear, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 351 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 72 mg |
| Dietary Fiber | 1 g |
| Protein | 26 g |
| Saturated Fat | 4 g |
| Sodium | 358 mg |
| Sugars | 0 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
Just the way my momma taught me to make it over fifty years ago…and her momma before her and her momma before her….
This was very easy to do. I did it on the side burner on the BBQ outside so that I did not take the chance of smelling up the house. I followed the suggestion from KIMBERLYP and brined my chicken in 3/4 cups of salt in 3 quarts of water for 2 hours. The only thing that I added was 1 teaspoon of cayenne powder and 1 teaspoon of smoked paprika to the flour mixture since we like our chicken with a little kick. It wasn’t too spicy and came out juicy and delicious.
I didnt have any lard or crisco on hand so used vegetable oil. Da wife said ONO delicious. Nice and crispy with lots of juiciness.
It’s delicious hot or cold. Great for picnics. Good crisp on the outside, moist and juicy on the inside. Just like the way my mom made it too. I’ve passed this on to my kids also.
This is the same as my mother’s recipe which was her grandmother’s recipe and has been passed down for generations. This is the recipe for true Southern Maryland Fried Chicken. The skin comes out delicious and the meat is tender and juicy. I would not put a lid on the frying pan but would place a piece of aluminum foil lightly on top to allow the steam to escape and reduce splatter from the oil. I used crisco which is what my family has always used. I had to cook at a higher temperature on my stove. Be sure to only buy a frying chicken. You want a chicken that has all of its skin because the skin is superb. After cooking move the fried chicken to a plate lined with several paper towels to catch the drippings.
I made it exactly Using an induction burner where temperature is supposed to be exact. Mine didn’t turn out as expected. Most the breading fell off during the medium low cook covered 25 min time. Chicken turned out ok. Tender but not nice on the breading sticking. Scraps made for good gravy though. I won’t make this recipe again with regards to cooking method
Super easy! Tasted amazing. Chicken had a crunch on the outside but was still soft in the middle. I added a bit of chili powder to the flower mixture as well for a little spice.
Outstanding, and so easy!
I made this according to the recipe, and it was delicious – crisp on the outside, tender and juicy inside. Very easy and didn’t take more than 5 minutes of hands on time.
Made exactly as per the recipe. The best and moistest fried chicken ever!
Great core recipe. The cooking instructions are on point. The seasoning, I spiced up more as well as seasoning the chicken itself before dredging. Because of this, I rated 4 instead of 5 stars, but do not let that deter you!!
This recipe was quick and easy. My family loved it. My husband asked me why it took me 22 years to start cooking like this!
No changes needed. Seemed too simple to be so good but it was. Will make it again and soon.
Just like my mother and her mother before her. I still make it this way. Shortening is the best but I usually use vegetable oil and add 2 to 3 Tbls real butter. Gives a nice golden brown. The lid and slow cooking makes it so tender. Always salt and pepper to taste. Everyone’s taste is different !! Great recipe ??
Perfect fried chicken every time. Just like I grew up eating in South Carolina!
This is the best recipe I have ever made for fried chicken. I have made it a dozen times. And for National Fried Chicken Day it is a winner as always. As for other reviewers, there is no egg in the recipe??? If you don’t follow the recipe it won’t turn out the way they made it.
I decided to make this because of the great reviews. Not sure what happened to this chicken but I followed the recipe and it was terrible! The only adjustment I made was to add some garlic and cayenne powders. Yes, my shortening was HOT when I put the chicken in the pan (my husband the chef asked me 1st thing!). It browned but then the coating turned to mush when it was in the 25-minute covered cooking mode. It did not crisp up in the final stages of cooking (after the cover was removed). My whole kitchen smelled like greasy KFC and the chicken actually tasted bland and greasy. There was no crust. I couldn’t eat it. I would have given it 1 star but it was easy to prepare. I will not make it again.
Excellent! I have always struggled with fried chicken, but this turned out great! I highly recommend.
This recipe does not use a egg wash, so the top comment is pointless here.
What a coincidence. The recipe and process is very similar to our family favorite Fried chicken. The only difference are : 1. we marinate the chicken with Tumeric and salt before coating it with all other dry ingredients. This give it a better taste, brighter color that looks very appetizing and good for the tummy. 2. We cook using vegetable oil (not shortening). Give it a try using our family favorite variation. Yummylicious!!!
made this a few times, its very good