My Fried Chicken

Nancy Allen


Made this chicken for supper last night and it was tasty!


★★★★★ 1 vote

12 servings
15 Min
1 Hr
Pan Fry


  • 1 pkg
    6 boneless chicken breasts
  • 1 pkg
    6 chicken legs
  • 1 c
  • 2 Tbsp
    chicken seasoning (i use mccormicks)
  • 2 c
    self rising flour
  • 1 c
    panko bread crumbs
  • 1 1/2 c
    canola oil (for frying the chicken)

How to Make My Fried Chicken


  1. First, I rinse my chicken under cold water and then pat dry with paper towels. I then place the chicken in a 15 inch baking dish so all pieces are flat. Then I pour buttermilk over every piece, then I cover the chicken with foil and refrigerate until ready to fry.
  2. About 30 minutes before I do the frying I mix in a large bowl the flour, crumbs, and chicken seasoning. Then I divide the mixture into two ziplock bags. (I find the coating stays dryer and coats better when I use two bags)
  3. Next, I remove my chicken from the frig. and shake each piece a couple of times to remove some of the buttermilk and toss into one of the ziplocks until coated. I let the coated pieces rest on a baking sheet covered with foil until all the chicken is completed.
  4. Place oil in a large cast iron skillet and heat to medium setting. I fry chicken about 7 to 8 minutes on each side until done. (bigger pieces may need more time and smaller pieces may need less)
  5. I let the chicken drain on paper towels and rest for 5 minutes then I place completed chicken on a baking sheet on lowest setting in my oven until ready for eating. I try not to fry the chicken to far ahead. It tastes best when freshly fried.

Printable Recipe Card

About My Fried Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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