| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
| Yield: | 6 to 8 servings |
Ingredients
- 6 to 8 pieces skinless white chicken meat with or without bones
- 1 cup all-purpose flour
- 1/3 to 1/2 cup solid vegetable shortening
- Salt and fresh ground black pepper, to taste
Instructions
- Trim off all fat and discoloration, etc. with kitchen shears or a sharp knife from the chicken. Wash under cold water. Put a cup of full of all-purpose, flour into a plastic bag. While the pieces are still very wet, place them one at a time into the flour. Shake the bag to coat each piece. Melt about 1/3 to 1/2 cup of shortening in a pan on medium heat. Shake the bag again to keep the pieces from sticking together.
- When the shortening is melted and very hot, remove the chicken from the bag. Gently shake off the excess flour and lay into the hot fat. When all the pieces are in the pan, cover with a lid and allow to fry about 5 to 7 minutes. Remove cover and check each piece to see how brown it is. When it is lightly golden brown, turn to fry the other side. Add salt and fresh ground pepper to each piece on the browned side. Cover again and allow the other side to brown. Season the second side. At this point, you may remove the cover and continue to fry the chicken to the desired “browness” you prefer. Turn often.
- It should be nicely browned with a very crisp outside and a moist, tender inside. You may want to reduce the heat a little after you have browned the second side. Boneless, skinless chicken gets done much faster than meat with the bone in. Place than fried pieces on a wire rack covered with a paper towel to drain off the excess grease.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 358 |
| Total Fat | 16 g |
| Saturated Fat | 4 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 39 g |
| Cholesterol | 121 mg |
| Sodium | 463 mg |
Reviews
I’ve been frying chicken the exact with or without skin and bone. As long you seasoned to your taste.
Wow angry chicken people…it’s the SIMPLICITY of this recipe that makes it worthwhile to publish! I have made this for my kids with extra chicken when dining on Thai Curry chicken, a dish more suited to adult palates. Everyone happy.
Thanks Bobby
Thanks Bobby
Hey, I have a recipe I’d like to share.
Take a slice of bread, place it in the toaster and when it’s browned to your liking remove and butter to taste.
Feel free to reprint Food Network.
As written, the chicken is not as flavorful as it could be. I added more spices, and then followed the recipe. The added spices resulted in some fried chicken that was reminiscent of how my mother made hers. I am an English teacher about ready to retire, if you need someone to edit your posts. I work cheap and can edit from home. LOL. Thanks for the recipe!
Are you kidding me? This is the way I’ve fried chicken for years! What is so special that Food Network thought it worthy of posting? It’s much better if you soak your chicken in garlic salt overnight. I’ve even added a little celery seed at times. That’s tasty chicken!! Salt and pepper after it’s fried? ridiculous!
With a knife from the chicken ? . Do chickens carry knives nowadays?
I add a few more seasonings to the flour, but it sure is crispy and moist!
My Mother used to make it this way and I still do ! Going to make it for The Fourth of July !!
“For best flavor and texture, serve about 7 to 1? ” 7 to 1 what?