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Fried Chicken Recipe

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This recipe for Fried Chicken, by , is from Chef Anna's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, October 17, 2005


2 whole chickens, cut up into nine pieces each

1 quart buttermilk
2 Tbs. salt
1/4 cup yellow mustard
1 Tbs. tarragon
1 Tbs. dill
1 Tbs. Tabasco Garlic Pepper Sauce

4 cups self-rising (yes!) flour
2 Tbs. black pepper
1/2 tsp. white pepper
1/4 tsp. Cayenne
1 tsp. marjoram
1 tsp. thyme
1 1/2 tsp. turmeric
1 Tbs. granulated onion

2 cups Crisco

Combine the marinade ingredients, mixing until the salt is dissolved. Divide it among enough gallon-size food-storage bags to fit all the chicken. Place the bags in the refrigerator eight hours to overnight. . Remove the chicken from the marinade and shake off excess. Place the chicken pieces on a rack over a pan (the racks you use to cool cakes are perfect). Place the chicken out of the way but in the open air, allow to warm up for about a half hour. When ready to begin cooking, combine the coating in a bowl. Pour into a large, clean paper bag. Heat the Crisco in a deep, heavy pot. Bring the temperature of the Crisco to 375 degrees. Put three or four pieces of chicken into the bag with the seasonings. Shake to coat uniformly. Using tongs, put four or five pieces of chicken into the hot
shortening and fry, without turning, for eight to ten minutes. Turn it over and fry on the other side, again for eight to ten minutes. The color you're looking for is a bit darker than the usual golden brown. Salt it lightly. As you remove the chicken from the pot, drain it on paper towels. I keep it warm in a 150-degree oven until serving.

Number Of Servings:
Number Of Servings:
Serves six to ten.
Personal Notes:
Personal Notes:
The biggest problem with cooking chicken any way is that the various pieces cook at various rates. This is why, I suspect, the Colonel used to cut his chicken differently than the standard breast-wing-thigh-drumstick configuration. I like that idea, if you're up to cutting your own chickens. What you do is pull the breastbone of the chicken out with the two tenders still attached. This removes about a third of the meat from each breast, making it more the size of the other pieces. The problem is not entirely solved. Breast meat cooks faster than leg meat of the same size. So consider that as you cook. One more thing. There is no question that the flavor of the chicken gets better after you've fried about six pieces. And that it starts deteriorating after you've fried about 16 pieces. So refresh the oil--strain it and add fresh--along the way.

Alton Brown

1 broiler/fryer chicken, cut into 8 pieces
2 cups low fat buttermilk
2 tablespoons kosher salt
2 tablespoons Hungarian paprika
2 teaspoons garlic powder
1 teaspoon cayenne pepper
Flour, for dredging
Vegetable shortening, for frying

Place chicken pieces into a plastic container and cover with buttermilk. Cover and refrigerate for 12 to 24 hours.
Melt enough shortening (over low heat) to come just 1/8-inch up the side of a 12-inch cast iron skillet or heavy fry pan. Once shortening liquefies raise heat to 325 degrees F. Do not allow oil to go over 325 degrees F.

Drain chicken in a colander. Combine salt, paprika, garlic powder, and cayenne pepper. Liberally season chicken with this mixture. Dredge chicken in flour and shake off excess.

Place chicken skin side down into the pan. Put thighs in the center, and breast and legs around the edge of the pan. The oil should come half way up the pan. Cook chicken until golden brown on each side, approximately 10 to 12 minutes per side. More importantly, the internal temperature should be right around 180 degrees. (Be careful to monitor shortening temperature every few minutes.)

Drain chicken on a rack over a sheet pan. Don't drain by setting chicken directly on paper towels or brown paper bags. If you need to hold the chicken before serving, cover loosely with foil but avoid holding in a warm oven, especially if it?s a gas oven.
3 to 4 servings




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