Fried Chicken

Recipe courtesy Olivia Sipe
TOTAL TIME: 40 min
Prep: 10 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 6 to 8 servings
LEVEL: --

ingredients

  • 6 to 8 pieces skinless white chicken meat with or without bones
  • 1 cup all-purpose flour
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

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. For best flavor and texture, serve about 7 to 1

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.