Uploaded March 2021 | Updated September 2026, 2 hours ago
This is how we've always made fried chicken in our family: Just 2 ingredients - chicken and self-rising flour, with a little bit of salt and pepper, of course, and the oil to cook it in. No long list of spices. No buttermilk soak. Just good ol' basic fried chicken.
INGREDIENTS
* Whole chicken, cut up (or any chicken pieces you prefer), salted & peppered
* Self-rising flour
I use canola oil, but traditionally, lard was used, and then Crisco, and my grandmother uses corn oil to this day. Any standard cooking oil should be fine except coconut oil, which has a low smoke point and might cause you problems frying for this long.
Fry pieces on medium, adjusting up and down as needed, until each piece registers at least 165º in the thickest part of the flesh.
This is how we've always made fried chicken in our family: Just 2 ingredients - chicken and self-rising flour, with a little bit of salt and pepper, of course, and the oil to cook it in. No long list of spices. No buttermilk soak. Just good ol' basic fried chicken.
INGREDIENTS
* Whole chicken, cut up (or any chicken pieces you prefer), salted & peppered
* Self-rising flour
I use canola oil, but traditionally, lard was used, and then Crisco, and my grandmother uses corn oil to this day. Any standard cooking oil should be fine except coconut oil, which has a low smoke point and might cause you problems frying for this long.
Fry pieces on medium, adjusting up and down as needed, until each piece registers at least 165º in the thickest part of the flesh.
