Beverly’s Fried Chicken

Serves: 5
Total Calories: 656


1 cup canola oil
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon pepper
2 to 3 pounds chicken


Combine flour, salt and pepper in a brown paper grocery bag. Add 2 to 3 pieces chicken at a time to bag; shake to coat. Repeat until all of chicken is coated. Heat oil in a large electric or cast-iron skillet over medium-high heat. Fry chicken over medium-high heat until golden on both sides, turning frequently, for 45 to 50 minutes, until juices run clear.

Tip: For the crispiest fried chicken, start in the morning. Combine 2 tablespoons salt and one cup of warm water in a large bowl; stir to dissolve the salt. Add chicken to the bowl, cover with very cold water and add a tray of ice cubes. Chill in the refrigerator until dinner time, then drain, pat dry and fry.

Nutritional Facts:

Serves: 5
Total Calories: 656
Calories from Fat: 400

This Beverly’s Fried Chicken recipe is from the Summer In the Country Cookbook. Download this Cookbook today.

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