| Level: | Easy |
| Total: | 31 min |
| Prep: | 6 min |
| Inactive: | 10 min |
| Cook: | 15 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
Instructions
- Trim off all fat and discoloration, etc. with kitchen shears or a sharp knife from the chicken. Wash under cold water. Put the flour into a plastic bag. While the pieces are still very wet, place them 1 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 cooks much faster than meat with the bone in. Place the fried pieces on a wire rack covered with a paper towel to drain off the excess grease. For best flavor and texture, serve about 7 to 10 minutes after you remove from the pan.
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
Frayt chicken
Used Chicken thighs and added 1 Tbsp of season salt instead of plain salt to the flour and it turned out delicious. Next time I’m going to try Cayenne pepper to the flour …
I’ve never tried making Homemade Fried Chicken, this was my first! It’s much easier than I expected, although I would have liked my chicken more coated in fried grease, so I recommend more Crisco than only 1/2 Cup. I suggest making the pan 1/2 full with grease so that the pieces will have good coverage. Also, I fried them for 7 min each side, and realized they need another 5 min of frying to get a full-fry-affect. But VERY TASTY!! …flour, salt & pepper was all the chicken needed!!….WOW!
Excellent recipe…I was fearful of water dripping off the top into the grease…but it all worked out and my chicken was crispy and devine.
it was very tasty, my husband loved it. I haven’t fried in a while, and I used chicken thighs instead of white meat. It was very flavorful and moist, and made a rockin chicken sandwich, that would more than rival any take-out sandwich.
For a first timer cooking fried chicken this was awesome! Quick and easy…No stress…thumbs up!!
I sure hope your right Bobby Flay! Because me and fried chicken just don’t get along! 18 mins. skin side up, then flip every ten to 15 mins.. THE BONE I cut around that and decided that the chicken is done when it falls off!!! LOL
It’s amazing what you can’t ask your mother about after she dies. I may regret it for life everytime I fix Fried Chicken. No I don’t bad mouth her for it. I kick myself for not paying attention.
Not big into fried chicken but get tired of eating it the same ol’way. I added some different spices to the flour and it turned out pretty good.
This is the first time I can remember attempting fried chicken and OMG! Simple, easy to follow and 4 thumbs up at my house.
I’m a newbie to cooking. so I’m excited to give this one a try it seems simple enough =]