Simple Homemade Fried Chicken

Simple and delicious comfort food that doesn't get much better than this.

4.9 from 12 votes

Yield: 4 Servings

Prep: 10

Cook: 40

Total: 50

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

Cooking Rack - Lay a small cooking rack over a large plate and set aside.
The fried chicken is transferred onto the rack to drain off any excess oil after cooking.
Large Shallow Bowl - To a large shallow bowl, add the flour. Set aside.

Generously coat the seasoned chicken in flour on all sides. Set aside for a moment.

To a large skillet, add canola oil so that it’s about 1/2-inch deep in the pan.
Depending on the size of the skillet and, or if frying the chicken in multiple batches, you may need to add more oil.
Heat the skillet on medium heat.
Add a pinch of flour to the pan. When the flour sizzles, carefully add the pieces of chicken to the skillet.
Make sure to leave space in between each piece of chicken so not to overcrowd the pan.
Depending on the size of the skillet, some of the chicken may need to be cooked in a second batch.
Turning 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.
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.
Let the chicken cook until all sides are a medium to dark golden color and the chicken is thoroughly cooked.
When the pieces of chicken are done cooking (about 30 to 40 minutes), transfer them from the skillet onto the cooking rack (that is laying on a large plate).
The larger pieces of chicken like the breasts may take the longest time to cook.

Serve this fried chicken warm, or chilled right out of the fridge.
It's elicious served warm with mashed potatoes and gravy, or cold for lunch, or as a late-night snack.

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

Course: Main Course

Cuisine: American

Keyword: Chicken, Fried Chicken