Mama’s Southern Fried Chicken
Food and Drink

Mama’s Southern Fried Chicken

"Growing up in the south means plenty of good fried chicken. My mom’s couldn’t be beat, and this is her recipe. It’s simple, delicious and crispy, but not heavily breaded. She always used an electric skillet. When frying chicken for a tailgate party, drumsticks, thighs and wings are affordable and easy to eat."

Beth Anthony
Serves: 4 to 6


1 fresh chicken, cut up, with skin intact (or chicken pieces of choice)

1 1/2 cups all-purpose flour

2 tablespoons salt

1 tablespoon black pepper

3 cups Crisco® All-Vegetable shortening, for frying

Remove chicken from the refrigerator about 20 minutes before cooking. Wash the chicken pieces in cold water. Pat the chicken dry with a paper towel.

In a paper bag, add the flour, salt and pepper. Mix it. Put three pieces of chicken at a time into the bag. Shake until each piece is totally covered with the flour mixture. Heat the Crisco shortening 
to 375°F in an electric skillet. The oil should fill the skillet no more than halfway.

Carefully place the flour-coated chicken pieces in the heated oil, starting with the non-skin side down. Do not overcrowd the skillet, and do not cover the skillet with a lid. Cook each side for about 13 minutes, until golden brown.

Remove cooked chicken from the skillet onto paper towels. Salt and pepper to taste. Repeat the process.


1. Using an electric skillet makes it easy to control the temperature. Use a heavy skillet with at least 3-inch sides if you don’t have an electric one.

2. For spicy chicken, generously sprinkle chicken pieces with cayenne pepper before shaking it in the flour mixture.