Bill's Deep South Fried Chicken
February 20, 2012
Categories: Comfort Food, Dinner, Main Dish, Poultry, Chicken, Southern, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Make-Ahead, Birthday, Entertaining, Fall/Autumn, Game/Sports Day, July 4th, Labor Day, New Years, Picnic, Potluck, Summer, Sunday Dinner, Wedding, Winter, Weeknight Meals, Deep Fry, Dutch Oven, Stove Top, Make it from scratch, Whole Chicken, Bone-in Pieces, Boneless Pieces, Spicy, Spring more
"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."
- 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
Heat the shortening/lard in a large, cast iron skillet over medium-high heat.
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.
Fry the chicken over medium-high heat until all of the pieces have been browned on both sides.
Turn the heat to medium-low, cover, and cook for 25 minutes.
Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Tips & Variations
- Dutch oven or large cast iron frying pan for deep frying