Bill's Deep South Fried Chicken

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"This is what Bill says: "This was my grandmother's and mother's recipe. It is 125 plus years old. If you are going to fry anything, let it be a frying size chicken. This vintage recipe just calls for flour, salt and pepper, but has lots of valuable tips to ensure success." He notes also that his mother often used a combination of lard and bacon grease. I got this from another cooking group online from a guy named Bill, who originally posted the recipe, and since it is true southern fried chicken at its simplest I thought I would share. It is the best fried chicken I have ever tried to make. Here are some good TIPS - Sometimes for added flavor I add these ingredients into the flour - 1 teaspoon paprika, 1 teaspoon cayenne pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon poultry seasoning. Try the ones you like. The key to good fried chicken is using a Cast Iron Skillet or Dutch Oven. Also, I usually brine my chicken using 1/4 cup salt per 1 quart of water, and let the chicken sit in the brine for 2 hours in the refrigerator, but I have also soaked my chicken pieces overnight in the refrigerator covering it in buttermilk. The result is delicious moist chicken on the inside. Also, I have found that letting the chicken sit on a cookie rack for 15 minutes after breading it helps the breading stick to the chicken better when frying. Another great TIP is don't keep turning your chicken, only turn it once during frying time. My family is crazy for this chicken and I make it often."

Original is 8 servings
  • OPTIONAL (Sometimes for added flavor I add these ingredients into the flour, try the ones you like)


  • Serving Size: 1 (174.1 g)
  • Calories 465.5
  • Total Fat - 30 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 272.2 mg
  • Sodium - 224.8 mg
  • Total Carbohydrate - 24.8 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.2 g
  • Protein - 23.4 g
  • Calcium - 21.8 mg
  • Iron - 3.4 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Heat the shortening/lard in a large, cast iron skillet over medium-high heat.

Step 2

In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet.

Step 3

Fry the chicken over medium-high heat until all of the pieces have been browned on both sides.

Step 4

Turn the heat to medium-low, cover, and cook for 25 minutes.

Step 5

Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.


  • Dutch oven or large cast iron frying pan for deep frying

30 Reviews


I love making old recipes for my guys and I to try. We loved this crispy and delicious chicken. Another one I will be adding to our rotation. Just too good not to make again and again!


review by:
(10 May 2022)


We love this fried chicken and when we want fried chicken this is now my go to recipe! So full of flavor, so crunchy and crisp. Potato salad always goes great with it!


review by:
(28 Apr 2021)


Yum. There's nothing like true southern fried chicken. I used thighs and they came out perfectly - moist on the inside and crispy on the outside. Thanks for sharing this great keeper. Made for Best of 2019 and recommended by TeresaS.


review by:
(17 Feb 2020)


The hubby purchased a box of Kentucky Kernel Seasoned Flour on line...I found this recipe and knew it would work did...I used the shortening and the cooking technique...cooked it in my Mother's cast iron chicken fryer she gave to me prior to her passing...brining and letting the chicken sit before re-flouring makes for a crispy outside and a nice moist inside...I love the covering of the pan/pot...the hardest part was not turning the chicken...very tasty...made for "Alphabet" tag game at FFF...


review by:
(29 Mar 2019)


Great tasting chicken. Moist and so flavorful!


review by:
(27 Jan 2018)


If it ain't broke, don't fix it. This recipe is over 125 years old and we can see why it's still around; terrific tasting chicken!


review by:
(28 Apr 2015)

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