| Total: | 1 hr |
| Prep: | 30 min |
| Cook: | 30 min |
| Yield: | 4 to 5 servings |
Ingredients
- 2 teaspoons salt
- 2 cups water
- 1 chicken (fryer), cut into pieces
- 1 1/2 cups self-rising flour
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1 1/2 cups shortening
Instructions
- In a bowl, mix 2 teaspoons salt with 2 cups water. Put in the chicken parts and let soak for 15 to 20 minutes. Drain. Mix together the flour, pepper and salt and batter the chicken by dipping the pieces in the flour mixture until they are coated on all sides, shaking off excess flour.
- In a skillet, over medium heat, heat the shortening. It should be at 350 degrees. If the shortening appears too hot, remove the skillet from the heat and let it cool a little. Brown the chicken on all sides, reducing the heat if needed as it cooks. It takes about 20 minutes to fry chicken for it to be well done.
Nutrition Facts
| Serving Size | 1 of 5 servings |
| Calories | 1194 |
| Total Fat | 98 g |
| Saturated Fat | 26 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 48 g |
| Cholesterol | 180 mg |
| Sodium | 1010 mg |
Reviews
I have used this recipe for many years when I fry chicken. I do add about one teaspoon of chicken seasoning to the flour mixture.I also pat the chicken dry before flouring. This is the way my grandmother taught me some 50 years ago and have always had family and friends rave about my fried chicken.
I really like this recipe. I took the advice in the previous comment and deep fried the chicken. It turned out great. The only drawback was that there was significant amount of grease to drain from the chicken. Overall it turned out great.
This recipe makes wonderful chicken, but I would suggest deep frying instead of pan frying. I’ve tried both methods and the chicken clearly tasted better when I deep fried it in about 4 inches of oil.