Sunday Supper: Good Old Fashioned Fried Chicken

There is no rhyme or reason, why southern comfort foods have recently taken up residence in my head, it started with peach cobbler and now….well, it has drifted off to fried chicken.  

Maybe it is the sizzling sound, the crispy skin or maybe it is the comfort of the flavorful fat.

I needed a good old fashioned basic recipe-nothing complicated.  My sister said, to check with dad, he has a good fried chicken recipe that he makes in his cast-iron skillet, and finishes it off in the oven.

The finished dish has taken aspects of what I have been told is my dad’s recipe and added a twist and a turn of my own.  A twist, soaking the chicken in buttermilk really adds to the level of moisture.  The turn, skipped the finishing off in the oven, mostly, because I am lazy.

The result. Easy and uncomplicated. My dad if he tasted it,  I think he would say it was pretty good.

Old Fashioned Fried Chicken
Serves 4-6

8-10 pieces chicken
1 cup self rising flour
2 tsp. Kosher salt
1/2 tsp. cayenne pepper
2 tsp. ground black pepper
1-1/2 tsp. garlic powder
1 tsp. paprika
2 cups buttermilk
Oil for frying (peanut, vegetable or canola works fine)

1.  Place chicken pieces in a plastic container and cover with buttermilk.  Cover and refrigerate overnight.
2.  Drain chicken in a colander.
3.  Place first six ingredients in a ziploc or other plastic bag (flour through paprika).  Shake to blend.
4.  Dredge chicken in seasoned flour and shake off excess.  Place floured chicken pieces on a cookie sheet.
5.  Add enough oil to create about 1/2-inch in a large skillet (cast iron works best).  Heat oil to 325 degrees.
6.  Place chicken skin side down into pan.  Cook chicken untl golden brown about 10-12 minutes per side. 
7.  Drain chicken on a sheet pan with a rack.  Season with salt while hot.  
Serve and enjoy!

36 thoughts on “Sunday Supper: Good Old Fashioned Fried Chicken

  1. yumm , nothing tastes better than fried chicken!! by the way I tried your peach cobbler was delicious and so easy to make 🙂 have a nice week end


  2. I have never ever made fried chicken…and I want to try it so badly. This looks heavenly! Thank you for sharing my friend. We'll be experimenting soon.


  3. I love your idea of mastering fried chicken, Velva! I'm going to pin this recipe to make simply because I like the idea of finishing it in the oven. Everytime I've ever tried to fry the chicken it always ends up undercooked/overcooked. I think the oven will take care of that issue for me. Thanks for sharing 🙂


  4. I love fried chicken – fried catfish – fried green tomatoes – fried okra – fried squash – And yes – cast iron skillet is the BEST of all cookware!


  5. Thanks for bringing back some lovely memories this morning! My dad was the chicken fryer in my house too, and he'd make up a batch almost every Sunday after church. This looks so good- I can almost smell it frying! 🙂


  6. OK, now you've got me craving old-fashioned, made-at-home fried chicken Velva! I use buttermilk and paprika too a recipe that I found years ago in Bon Appetit. There's something so satisfying about making this! Hope you are having a wonderful holiday weekend!!!


  7. Buttermilk is definitely a key ingredient with fried chicken. I rarely eat fried chicken, let alone the skin– but it it's golden and crunch, I can't resist. Add some creamy mashed taters and we're good to go! Oh, plus biscuits. Yummy! I love food from the South, too, and I can't explain why– I haven't been there in over 30 years.


  8. Today was fried chicken day and the perfect recipe to add to your post! Don't you love the older recipes from family? I love fried chix and it took me awhile to get husband to eat, as he spent his summers on a chicken farm but now he loves it…………… Oh, and I love my cast iron for everything!


  9. Southern fried chicken is one of several weekly dishes at my Mom's house after church on Sunday's. Even before I was born, fried chicken was a Sunday dish prepared by my maternal great-grand mom & grand mom. The movie Soul Food resembles our family tradition. It is truly a food for the soul! I didn't go to my Moms today, so this truly made me home sick. Looks terrific!


  10. Well, well, well, now isn't this a most timely post:) Yesterday, (Sunday) just happened to National Fried Chicken Day! Yes, there's a day for that! I even did a post to celebrate! I also made fried chicken for the celebration but, mine didn't come out as nearly as nice as yours. (I have a feeling I should have finished it off in the oven then it wouldn't have looked so \”charred.\” Yours looks yummy and I too love the thought of self rising flour. I brined the chicken before soaking it in the buttermilk. I have a feeling I could have skipped that step. Although, I'm thinking of trying again, maybe for National Chicken and Waffle Day, using yogurt only because I have been on such a yogurt making kick these days. Isn't it funny how certain foods just stick in our heads and we must make them until they are coming out of our ears, lol…Thanks so much for sharing, Velva. I'll be adding this post to my Fried Chicken Day!


  11. It's scary how much I want this. Now. Really – right now. Have always heard you should use buttermilk. You just confirmed it. Now that's Southern comfort!


  12. That looks just like the way my mom used to do it. I'm so used to pressure cooked chicken (ala Popeye's and such) that most restaurants use these days that I forgot how good Southern fried chicken is. Time to drag out the deep cast iron pan!


  13. I just saw an old-fashioned fried chicken recipe on America's Test Kitchen! Yours looks wonderful and I'll add it to my list! My husband's grandparents always did several grilled chickens on the rotisserie every Sunday for whoever dropped in. Great family food!


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