Classic Southern Fried Chicken

Russ Myers


This is chicken the way your grandma used to fix it. The only difference is we use vegetable oil where she used lard or fat of some sort or the other.

pinch tips: How to Brown Chicken



4 Servings


10 Min


35 Min


Stove Top


4-pound chicken, cut into 8 pieces
2 large
1/2 c
whole milk
1 1/2 c
all-purpose flour
1 Tbsp
seasoned salt, such as lawry's
1 tsp
seasoned pepper, such as lawry's
24 oz
solid vegetable shortening, such as crisco

Directions Step-By-Step

Pat the chicken pieces dry and line a baking sheet with wax paper.

In a large bowl, whisk the eggs with the milk. Add the chicken.

In another bowl, whisk the flour with the seasoned salt and seasoned pepper.

Dredge the chicken in the seasoned flour and transfer to the baking sheet.
In a 12-inch, cast-iron skillet, heat the vegetable shortening to 365°.

Add all of the chicken and fry over moderate heat, turning occasionally, until deeply golden brown and an instant-read thermometer inserted nearest the bone registers 170°, 20 to 24 minutes.

Drain the chicken on paper towels and serve right away.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Heirloom