Fried Chicken

  • Yield : 6
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 30m
  • Ready In : 60m
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Everyone knows it is so much easier to just run out and buy fried chicken. However sometimes you are somewhere where it is not possible. Here is a great recipe for those times; like when you are camping or at the camp duck hunting.


  • 12 chicken legs and thighs
  • 1/2 cup flour
  • 1/2 tsp paprika
  • 1/2 tsp onion salt
  • 1/2 tsp garlic salt
  • 1/2 tsp celery salt
  • 1/2 tsp black pepper
  • 1/4 tsp red pepper
  • 1/2 cup frying oil (peanut oil top choice)
  • 1/4 cup butter


Step 1

Rinse chicken and dry well with a damp cloth. (Do not do this step if marinating the chicken in buttermilk; precede to the next step).

Step 2

In a medium bowl, mix the flour with the seasonings. Pour the mixture into a paper bag. Coat the chicken pieces on all sides by placing in the bag and shaking two or three pieces at a time.

Step 3

Divide the shortening and butter between two 9 inch thick aluminum or cast iron skillets and place over moderate heat until melted. It is hot enough when a drop of water sizzles (dances) in the hot fat.

Step 4

Add the chicken pieces and cook over moderate to low heat for 30 minutes turning to brown all sides. Remove from heat and place on paper towels to drain.

Step 5

Do not cook the chicken fast or over high heat. The coating will burn off before the chicken is cooked. Serve with potato salad and fresh tomato and cucumber salad.

For better flavor and tender chicken, marinade the chicken in buttermilk seasoned with hot pepper sauce or Worcestershire sauce the night before or a few hours before cooking. .

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Kaplan, Louisiana Louisiana
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