Simple Fried Chicken

There are so many delicious recipes for fried chicken out there. 

They vary based on the spices and coatings used, as well as the methods applied for coating the chicken.

This recipe is the exact same one that my grandmother made only she used vegetable oil. 

The only change I made is that I use canola oil.  Her recipe only has 5 ingredients; chicken, salt, pepper, flour and oil.

Sometimes I just can’t resist and I’ll add some more spices but I’m always sorry I did.  It just doesn’t taste as good as when only using salt and pepper.  It’s just one of those recipes where less is more. 

This fried chicken is so delicious warm or cold.  Leftovers don’t last long in my fridge because no matter what time of day it is, I could dig in and gobble this chicken right up.

The crunchy bits in the bottom of the skillet make the most delicious gravy too. 

Here’s a recipe showing how to make the gravy..…”Fried Chicken and Bacon Gravy Sliders”, it’s super tasty even without the bacon.  And here’s a recipe for some over the top mashed potatoes…”Roasted Garlic and Rosemary Mashed Potatoes“.

Let’s check out the ingredients.

Cut up whole chicken fryer, salt, pepper, flour and canola oil.

 
Here’s how to make it.

Rinse the pieces of chicken and set them on a large plate.

Sprinkle the pepper,

and,

salt on each side of the chicken.

Add the flour to a shallow bowl and dredge a piece of the chicken in flour…or two pieces if your bowl is large enough. 

Generously coat the chicken in flour on all sides.   This piece of chicken looks so comfy cozy in this flour. 

Next,

heat a large skillet on medium heat and add the oil so that it’s about ½ inch deep in the skillet. 

Depending on the diameter of the skillet, you may need 1½ to 2 cups of oil. 

Sprinkle a tiny bit of the flour in the oil and if it sizzles, add the pieces of flour-coated chicken.

Continue to dredge as many pieces of chicken in the flour that will fit in the skillet. 

Depending on the size of your skillet you may need to make a second batch to finish frying the remaining pieces of the chicken.

Using a cooking or carving fork, turn the chicken regularly as it turns a golden color.    

Try to poke the fork into the outside edges of the skin when turning the chicken rather than in the middle of the meat (so the juices don’t run out).  When turning the chicken, a cooking fork tends to keep the crispy skin looking nicer, than when using tongs.

If the oil starts to bubble quickly or splatter out of the skillet, turn the heat down just a bit. 

Keep an eye on the chicken to see if it’s turning a dark brown color (rather than a golden color) or cooking too quickly.  If so, turn the heat down just a bit.

Lay a small cooling rack over a large plate.

Continue to let the chicken cook until all sides are a medium to dark golden color (about 30 to 40 minutes).  As the pieces of chicken are done cooking, remove them from the skillet and lay them on top of the cooling rack. 

The larger pieces of chicken like the breasts, may take the longest time to cook.

Serve warm or cold. 

Delicious served warm with mashed potatoes and gravy, or cold for lunch, or as a late night snack.

Print

Simple Fried Chicken

Yield: Serves 4

Ingredients:

1 whole cut-up Fryer Chicken
1 heaping tablespoon Ground Black Pepper
3 teaspoons Salt
1 ½ cups Flour
1 ½ to 2 cups Canola Oil (depending on the skillet size)

Directions:

Rinse the pieces of chicken and set them on a large plate. Sprinkle the pepper and salt on each side of the chicken. Add the flour to a shallow bowl and dredge a piece of the chicken in flour, or two pieces if your bowl is large enough. Generously coat the chicken in flour on all sides. Set aside for just a moment.

Heat a large skillet on medium heat and add the oil so that it’s about ½ inch deep in the skillet. Depending on the diameter of the skillet you may need 1 ½ to 2 cups of oil. Sprinkle a tiny bit of the flour in the oil and if it sizzles add the pieces of flour-coated chicken to the oil.

Continue to dredge as many pieces of chicken in the flour that will fit in the skillet. Depending on the size of your skillet you may need to make a second batch to finish frying the remaining pieces of the chicken.

Using a cooking or carving fork, turn the chicken regularly as it turns a golden color. Try to poke the fork into the outside edges of the skin when turning the chicken rather than in the middle of the meat (so the juices don’t run out). When turning the chicken, a cooking fork tends to keep the crispy skin looking nicer than when using tongs. If the oil starts to bubble quickly or splatter out of the skillet, turn the heat down just a bit.

Keep an eye on the chicken to see if it’s turning a dark brown color (rather than a golden color) or cooking too quickly. If so, turn the heat down just a bit. Lay a small cooling rack over a large plate and set aside for a moment.

Continue to let the chicken cook until all sides are a medium to dark golden color. As the pieces of chicken are done cooking (about 3o to 40 minutes), remove them from the skillet and lay them on top of the cooling rack. The larger pieces of chicken like the breasts may take the longest time to cook.

Serve warm or cold. Delicious served warm with mashed potatoes and gravy, or cold for lunch, or as a late night snack.

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11 Responses to “Simple Fried Chicken”

  1. #
    1
    Ann Mc — December 9, 2012 at 10:45 am

    Wow! That looks absolutely delicious! One of my favorite dishes that I seldom make….you make it look easy and doable! Thanks!

    Reply

    • CouponClippingCook — December 9th, 2012 @ 11:08 am

      Hi Ann! Thank you very much!

      Reply

  2. #
    2
    K&B — December 14, 2012 at 1:24 am

    You could never go wrong with fried chicken ! Yum.

    ratedkb.wordpress.com

    Reply

    • CouponClippingCook — December 14th, 2012 @ 9:04 pm

      Hi There, thank you so much for stopping by!

      Reply

  3. #
    3
    Weien — February 6, 2014 at 6:48 pm

    Made fried chicken inspired by your recipe! Thanks for posting it. :) Tastes great! Always good to have a very simple recipe.

    Reply

    • Nancy — February 9th, 2014 @ 11:57 am

      Hi There, I’m so glad you liked it! Thank you for letting me know. Yes, I do like simple recipes too. Have a nice rest of the weekend!

      Reply

  4. #
    4
    Amy — February 22, 2014 at 2:45 pm

    Thank you soo much for this recipe. I have looked online and saw other recipes but they had some stupid nonsense like lard etc but yours was perfect. It had simple instructions and ingredients that was perfect as we had it at home :)
    THANK U! For adding pics to demonstrate how its supposed to be luike so none of us get confused :) THANKS ALOT. That really helped :)

    Reply

    • Nancy — February 22nd, 2014 @ 5:59 pm

      Hi Amy, I’m so glad you liked this recipe. It’s exactly how my Grandmother made it as I was growing up. I can just picture her hands making it when I think of this recipe. Thank you so much for stopping by and for letting me know how it turned out!

      Reply

  5. #
    5
    Amy — February 23, 2014 at 4:10 pm

    Haha no problem :) And again no problem :P Do you have any more recipes with photos or just any other recipes?

    Reply

  6. #
    6
    Nancy — September 11, 2014 at 2:25 pm

    Hi There, thank you for letting me know and so glad you liked it!

    Reply

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