Southern Fried Chicken is cooked usually in lard but you can substitute your favorite oil. Remember though to only use the oil no more than half way up the height of the chicken pieces in the pan. Never crowd the pieces!


  • 3 cups flour
  • 3 tablespoons fine ground cornmeal (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 2 cups milk or buttermilk
  • 1 tablespoon tabasco sauce
  • 1 or 2 chickens, each cut into 8 pieces with skin on
  • vegetable oil, lard, solid shortening
  • 1/4 cup bacon fat (optional)


Blend flour, salt and pepper in a paper bag. Put your buttermilk in a bowl. Use a large, heavy skillet (cast iron works best). The oil should come no more than halfway up the side of the chicken pieces. Heat oil to 375 degrees. Dip them chicken pieces in buttermilk, then shake them in the flour bag, shaking off excess. Arrange as many pieces
in the hot oil as you want, making sure they don't touch each other and are not crowded. Turn several times during cooking for even coloring. Fry about 15 to 20 minutes until golden and crisp, turn with tongs. Do not pierce the skin and the pieces will be really juicy. Lower the heat slightly to 350 degrees and cook another 15 to 20 minutes. Test for doneness with a thermometer. The chicken should be about 175 to 180 degrees when done. Drain on paper towels. Serve hot or cold.
Cream gravy for hot fried chicken:

2 teaspoons flour
1 cup milk or light cream
salt/pepper to taste

Pour all but 2 tablespoons of the oil from the frying pan. Whisk in the flour until smooth and cook over medium to medium low heat until golden. Whisk in the milk or cream and simmer until thickened. If too thick, then with more milk. Taste for seasoning, and serve with your chicken or over potatoes or hot cooked rice. Serve hot.

Serves 6 to 8

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Submitted 6/13/05.
Source: The Kountry Kitchen - Cookin' With Kountry Cook
Submitted By: Marlen