More Great Recipes: Christmas | Easter | Game Day | Labor Day

Southern Fried Chicken

User Avatar
Member since 2008

Serves 4-6 ppl | Prep Time | Cook Time


Buttermilk pulls double duty in this recipe, providing flavor and tenderizing the chicken. Although the
recipe traditionally calls for lard, shortening is a fine substitute. Serves 4 to 6.

3 1/2- to 4-lb. chicken, cut into 8 pieces
2 cups buttermilk
1 tsp. black pepper, divided
1/4 tsp. salt
1 1/4 cups all-purpose flour
1 1/2 tsp. seasoned salt, such as Lawry's
1 lb. lard (or solid vegetable shortening)
1/2 cup (1 stick) butter

Step 1

Rinse the chicken pieces and blot them with paper towels. In a large bowl combine the buttermilk, 1/4

teaspoon of black pepper and the salt, and stir to combine.

Step 2

Add the chicken pieces and turn to coat evenly. Cover and refrigerate for at least 2 hours or overnight,

turning the pieces occasionally.

Step 3

Combine the flour, seasoned salt and the remaining 3/4 teaspoon of black pepper in a shallow baking

dish and blend well. Line a baking sheet with three layers of paper towels and place it near the stove.

Step 4

Put the lard and butter in a large cast-iron frying pan or pot big enough to hold the chicken pieces in

one layer without touching. Melt over medium-high heat. The fat should be about 1/2-inch deep.

Step 5

Heat until it registers 365 degrees on a candy thermometer or until a small cube of bread dropped in

the oil browns in about 1 minute.

Step 6

Using tongs, remove the thighs from the marinade, draining well. Dredge them in the flour mixture,

turning to coat evenly. Shake off any excess flour. Place them skin-side down in the center of the pan.

Step 7

Coat the remaining pieces in the same way and add them to the pan in a single layer without touching.

Work in batches if necessary.

Step 8

Don't move the chicken for about 5 minutes or until the coating is set and looks firm. Check the

underside by lifting with the tongs--it should be deep golden. Cook the pieces between 8 and 20

minutes (depending on size), turning them periodically until crispy brown and cooked through.

Step 9

To test, cut into the thickest part of a piece. The juices should run clear and the meat should be opaque

throughout. Place on the paper-lined baking sheet to drain.

Step 10

Arrange the chicken pieces on a platter and serve hot, room temperature or cold.

Pairs Well With


I love a good 'ole Sunday Dinner with the family. Mounds of fried chicken, macaroni pie, homemade biscuits w/ homemade fig preserves and butter, fresh green beans from the garden. Here is a traditional fried chicken recipe! enjoy

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Mixed Berry Tart
Mixed Berry Tart
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter