Country Fried Chicken
Fried chicken done right — paper-sack fried chicken, crispy buttermilk chicken, fried thighs, chicken fried chicken and gravy — for Sunday or a weeknight.
★ lunch
lunchOld Fashioned Paper-Sack Fried Chicken
Looking for a fried chicken that tastes great but doesn’t require a ton of ingredients? Something simple like back in the old days, just like granny used to make? Well, look no further than my east fried chicken recipe that pre-dates the 1950’s housewife’s cooking!
Ashton BIngredients
- 5 lb Fryer Hen or Equivalent Too
- 3 cup All-Purpose Flour
- 2 tbsp Baking Powder
- 1-2 tbsp Salt
- 1 tbsp Black Pepper
- Wster
Instructions
- 1Cut up your chicken or have one equal to a fryer hen about 5 lbs.
- 2Place your chicken in a bowl of water.
- 3In the paper-sack add all of the remaining ingredients.
- 4Shake off the chicken, getting rid of the excess water.
- 5Add chicken in batches to your paper-sack and shake it to full coat the chicken.
- 6Once coated set on a plate to the side and repeat until all chicken is coated.
- 7In a large cast iron pan, add your oil (I used sunflower oil) about 1/3-1/2 of the pot and set it to heat on between a 7-8 on my stove.
- 8Once heated add your chicken in away from you and fry for 10-18 minutes depending on how big the chicken is and the bones. Some pieces of chicken may require more time. Fry until golden turning the chicken occasionally for even frying and crispiness.
- 9Once done frying, set on a paper towel lined plate and let excess grease drain from the chicken.
- 10Serve and enjoy with mashed potatoes, gravy and fresh tomatoes!
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
More to try
dinner
dinner
dinner
lunch
lunch
lunch
appetizer
dinner
Find more recipes like this
Join 1M+ cooks discovering, organizing, and sharing their recipes on Pepper
Open in Pepper →The Skillet Chicken Everybody Comes Back For
Fried chicken is the dish people judge you on, kindly. Get the crust to hold and the thigh to run clear, and nobody at the table talks until the plate is empty.
Cooks on Pepper reach for this collection on Sunday afternoons, on birthdays, and on the weeknights when everyone wants something that tastes like home instead of something new.
Every recipe here is a real way to fry a bird: Old Fashioned Paper-Sack Fried Chicken, Crispy Buttermilk Fried Chicken, Fried Chicken Thighs, Chicken Fried Chicken and Gravy, Simple Pan Fried Chicken Tenders, and an Oven "Fried" Chicken for the nights you don't want the oil out.
Quick Tips
- 1
Soak in buttermilk overnight
Cover the chicken with 2 cups buttermilk and refrigerate 4 to 12 hours. It seasons the meat and gives the flour something to grab.
- 2
Hold the oil at 325
Keep frying oil between 325 and 350 degrees and fry in batches of 3 or 4 pieces so the temperature doesn't crash.
- 3
Shake it in a sack
Toss floured pieces in a paper sack with the flour and baking powder, then let them sit 10 minutes before frying so the coating sets.
- 4
Drain on a rack
Rest fried pieces on a wire rack for 5 minutes instead of paper towels, so steam escapes and the bottom crust stays crisp.
Never lose a recipe again
Save everything. Stay organized. Share with friends.
