Recipe courtesy of Lucy Bell's Cafe

Grandma Lucy Bell's Pan-Fried Chicken

  • Level: Intermediate
  • Total: 9 hr 40 min (includes chilling time)
  • Active: 40 min
  • Yield: 8 servings
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Two 2 1/2-pound frying hens, each cut up into 9 pieces

1 tablespoon salt 

1 tablespoon ground black pepper 


4 cups good-quality frying oil (vegetable or canola)

4 cups self-rising flour 

2 tablespoons salt 

2 tablespoons ground black pepper 

2 tablespoons garlic powder 


  1. For chicken: Thoroughly wash chicken in cold water. Toss with salt and black pepper, place in an airtight plastic bag or container and refrigerate for at least 8 hours.
  2. For frying: Prepare electric tabletop skillet approximately 1 1/2 inches deep with oil and preheat to 350 degrees F. Preheat the oven to 175 degrees F.
  3. Remove chicken from bag to drain (do not rinse!). Combine flour, salt, pepper and garlic powder in a large mixing bowl. Place chicken in flour mixture a few pieces at a time and press flour mixture with hands to pat and thoroughly cover (do not shake excess). Place chicken in oil, being sure not to overcrowd, and cook, tightly covered with lid, 20 minutes on each side. Remove lid and cook 5 more minutes on each side.
  4. Remove and drain chicken on a rack. Keep cooked chicken warm in oven while cooking remaining chicken.