This recipe for fried chicken is one my Mama made. It is very simple and easy. Unlike many fried chicken recipes, this recipe does not call for milk or eggs. Instead of battering, this recipe calls for simply dredging the chicken through seasoned flour. The result is a light, crispy, outer coating.
3 cups all-purpose flour
1 tablespoons salt
2 tablespoons pepper
1 tablespoon seasoning salt
1 (3 pound) whole chicken, cut into pieces
2 cups oil for frying
Yields: 6 servings
1. In a large shallow baking dish, mix flour, salt, pepper, and seasoning salt.
2. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).
3. Dredge chicken pieces in flour mixture. Allow to sit approximately 15 minutes. Chicken pieces are ready to fry when they appear “gummy”.
4. Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.
5. Drain on paper covered tray about 10 minutes and serve.
Try brining the chicken in salt water for about 4 hours prior to frying.
Feel free to add other herbs and spices to the flour mixture. I often add garlic powder and a little cayenne pepper.
Sources:This recipe came from the authors own recipe files.