Fried Chicken


by: Cawfee Lady

The bestfried chicken is made without batter. If you dust the chicken with flour only it will absorb hardly any oil. The secret to success is to control the temperature of the oil so the chicken ends up golden brown and crispy at the same time that it is cooked through. An electric deep fryer or electric frying pan is a great help, because it eliminates the need to keep adjusting the temperature on your stove top. If you are cooking on the stove top, you will need a deep-frying thermometer. Try serving fried chicken with an assortment of different-flavored mayonnaises. Makes 4 main-course servings.


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serves: 4

1 (4-pound) chicken



2 cups flour

3 cups vegetable oil

Nutrition Facts
Fried Chicken

Servings Per Recipe: 4

Amount per Serving

Calories: 1634

  • Total Fat: 163.8 g
  •     Saturated Fat: 133.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1.3 mg
  • Total Carbs: 47.7 g
  •     Dietary Fiber: 1.7 g
  •     Sugars: 0.2 g
  • Protein: 6.5 g

how is this calculated?

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1.  Cut up the chicken and season the pieces on both sides with salt and pepper. Spread the flour on a plate and dredge the chicken pieces in the flour, patting off the excess. Place the pieces on a cake rack to dry at room temperature for 30 minutes. When dry, transfer the chicken pieces to a tray. Wash the cake rack thoroughly for later use.

2.  Heat the oil in a deep cast iron skillet, an electric deep fryer, or an electric frying pan to 350°F. The fat should be deep enough to cover the chicken, but keep in mind that some will be displaced when you add the chicken. Gently lower the chicken into the oil and deep - fry for about 10 minutes, or until well browned and when you take a piece out of the oil, it springs back to the touch. Using tongs, transfer to the cake rack to drain before serving.

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