Comfort food doesn’t get much better than this.

Simple Homemade 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 gravyFried Chicken and Bacon Gravy Sliders”, it’s super tasty even without the bacon.

This scrumptious fried chicken tastes wonderful served with vegetables and potatoes and, or macaroni and cheese.

Here are some mashed potato recipes you may like “Roasted Garlic and Rosemary Mashed Potatoes” and “Smoked Gouda and Garlic Mashed Potatoes“.

Let’s check out the ingredients.

Fried chicken ingredients

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

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Raw cut chicken pieces on plate

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

Seasoned pieces of raw chicken

Sprinkle the pepper,

Add pepper to raw chicken

and,

Add salt to raw chicken on plate

salt on each side of the chicken.

Add flour to bowl

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.

Dredge raw chicken in flour

Generously coat the chicken in flour on all sides.

This piece of chicken looks so comfy cozy in the flour.

Add canola oil to pan

Next,

Canola oil in skillet

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.

Flour in canola oil in pan

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

Cook chicken in frying pan

Continue to dredge as many pieces of chicken in the flour that will fit in the skillet without crowding.

Depending on the size of the skillet a second batch may be needed to finish frying the remaining pieces of the chicken.

Cook fried chicken in skillet

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

Cook fried chicken in skillet

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.

Cook fried chicken in skillet

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.

Simple Homemade Fried Chicken on 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.

Simple Homemade Fried Chicken

Serve warm or cold right out of the fridge.

Simple Homemade Fried Chicken

It’s delicious served warm with mashed potatoes and gravy, or cold for lunch, or as a late night snack.

Simple Homemade Fried Chicken

Thank you so much for stopping by CCC!

More Comfort Food Side Dish Recipes to Serve with This Fried Chicken You May Like:

Easy Potato Salad with Egg

Homestyle Elbow Macaroni Salad

Cheesy Scalloped Potatoes with Cheese and Ham

Baked Herb and Parmesan Potato Slices

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Easy Fried Chicken

Simple Homemade Fried Chicken

Fried chicken doesn't get much better than this.
5 from 4 votes

Ingredients

  • 1 whole cut-up fryer chicken
  • 1 heaping tablespoon ground black pepper
  • 3 teaspoons salt
  • 1-½ cups all-purpose flour
  • 1-½ to 2 cups canola oil (amount depends on the skillet size and number of batches)

Instructions

  • Lay a small cooling rack over a large plate and set aside.  (This will be where the cooked chicken is transferred to).
  • Rinse the pieces of chicken and set them on a large plate.
  • Sprinkle pepper and salt on each side of the chicken.   Set aside.
  • Add 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 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 (be careful not to crowd the pan).  Continue to dredge as many pieces of chicken in the flour that will fit in the skillet without crowding. Depending on the size of the skillet, some of the chicken may need to be cooked in a second batch.
  • 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.
  • Continue to let the chicken cook until all sides are a medium to dark golden color and the chicken is thoroughly cooked. As the pieces of chicken are done cooking (about 30 to 40 minutes), remove them from the skillet and lay them on top of the cooling rack (that is laying on a large plate). The larger pieces of chicken like the breasts may take the longest time to cook.
  • Serve warm or cold right out of the fridge. Delicious served warm with mashed potatoes and gravy, or cold for lunch, or as a late night snack.

Video

Notes

TIPS:

  1. The amount of cook time may vary depending on the size of skillet used and number of batches.
  2. The crispy crumbles left in the bottom of the pan make the most delicious gravy. 
  3. This recipe post entitled "Fried Chicken and Bacon Gravy Sliders" shows how to make the gravy after frying the chicken.