Fried Chicken


  • A/V Shortening
  • 2 1/2 to 3 pounds ready-to-cook frying chicken, cut up
  • 2/3 cup all-purpose flour
  • 1 Tbsp. salt
  • 2-3 tsp. Paprika
  • 1/4 tsp. pepper
  • Milk


  1. Mix flour, salt, paprika, and pepper in a paper or plastic bag.
  2. Dip chicken pieces in milk; drain but do not wipe dry.
  3. Add 2 or 3 pieces of chicken at a time to flour mixture. Shake to coat chicken
  4. Melt Shortening in heavy skillet or electric frying pan to a depth of 1/2 inch. Heat to 400°F, but do not allow shortening to smoke.
  5. Brown larger pieces of chicken first, then smaller pieces. When lightly browned, cover skillet tightly and reduce heat to 325°F. Cook until tender, about 20 to 30 minutes.
  6. For a crisp crust, remove cover the last 5 to 8 minutes of cooking and increase temperature to 375°F.
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