Posted by on Sep 13, 2019 in Main Courses | 26 comments

Betty’s Crispy Southern Fried Chicken

Betty’s Crispy Southern Fried Chicken

Betty demonstrates how to make homemade, country-style Southern Fried Chicken. Seasoned with salt and pepper, dredged in flour, this chicken is browned on the stove and then oven-fried until golden brown. Yum!

Crispy Southern Fried Chicken

(This is for buffet-style serving.)

11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.)
salt, to taste
freshly-ground black pepper, to taste
flour, as needed (about 1 ½ cups)
peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.)
butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.)

Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized Ziploc bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet of chicken from the oven, and place each piece of fried chicken on a tray covered with paper toweling to drain. Repeat this process with additional peanut oil and butter, until all salted, flour-dredged pieces are done. Serve the chicken in a large container (such as a rectangular foil pan) with the rest of your buffet. These 11 pounds of chicken made 25 large pieces, enough to feed quite a crowd of people! I hope you like my Crispy Southern Fried Chicken! Love, –Betty

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Also available:  “The Betty’s Kitchen Collection:  Second Edition” (c) 2013

*Both can be ordered from or

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Betty's Crispy Southern Fried Chicken

Betty demonstrates how to make homemade, country-style Southern Fried Chicken. Seasoned with salt and pepper, dredged in flour, this chicken is browned on the stove and then oven-fried until golden brown. Yum!

Crispy Southern Fried Chicken

(This is for buffet-style serving.)

11 pounds chicken parts, washed and dried with paper toweling (I used breasts, wings, thighs, and legs.)
salt, to taste
freshly-ground black pepper, to taste
flour, as needed (about 1 ½ cups)
peanut oil, as needed (I used ¼ cup for a 13 ½-inch cast iron skillet.)
butter, as needed (I used 1 tablespoon butter for a 13 ½-oz. cast iron skillet.)

Prepare chicken by washing, drying, and removing excess fat, gristle, etc. Salt, to taste, working the salt into the chicken, using your hands. Place 1 ½ cups flour in a gallon-sized Ziploc bag. Dip each of the salted pieces individually into the bag of flour, and shake to coat. Set coated chicken pieces aside. Heat ¼ cup peanut oil in a large cast iron skillet over medium heat. Add 1 tablespoon butter, and continue to heat until a pinch of flour sizzles in the hot oil/butter combination. Now, place a single layer of salted and flour-dredged chicken in the hot oil. Brown on the bottom side, and then turn each piece. Place the skillet in a 400 to 450 degree oven. Oven fry the chicken for about 10 minutes, then turn each piece over. Continue to oven fry the chicken until crisp and golden. Chicken must be cooked all the way through, with no pink showing! Remove the skillet of chicken from the oven, and place each piece of fried chicken on a tray covered with paper toweling to drain. Repeat this process with additional peanut oil and butter, until all salted, flour-dredged pieces are done. Serve the chicken in a large container (such as a rectangular foil pan) with the rest of your buffet. These 11 pounds of chicken made 25 large pieces, enough to feed quite a crowd of people! I hope you like my Crispy Southern Fried Chicken! Love, --Betty

Please subscribe: http://www.youtube.com/bettyskitchen

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

NEW Cookbook:  "Betty's Kitchen Cookbook:  2013 Recipes" (c) 2014

Also available:  "The Betty's Kitchen Collection:  Second Edition" (c) 2013

*Both can be ordered from http://www.amazon.com or http://www.createspace.com

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Betty's Website:  http://www.bettyskitchen.us

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Other places to watch Betty's Kitchen:

Facebook:  https://www.facebook.com/pages/bettyskitchen/166973502092

Pinterest:  http://www.pinterest.com/bettyskitchen/bettyskitchen/

Twitter:  https://twitter.com/Myshine

Google+:  https://plus.google.com/108882445101872897307/posts

ifood.tv:  http://www.ifood.tv/bettyskitchen

Roku:  http://www.rokuguide.com/channels/betty%27s-kitchen

26 Responses to “Betty’s Crispy Southern Fried Chicken”

  1. Sarah Gregory says:

    what is the butter for?

  2. Martin Hoch says:

    At least she has a southern accent.

  3. nogames59 says:

    Thanks for the video, I love cooking chicken, fish, ect. in cast iron
    skillets! I still usually but whole chickens and cut them up myself! We
    mostly like wing breast& some of the thigh, the legs and all trimmings are
    cooked and given to stray cats which live around our area! I’ve never used
    peanut oil, think I’ll buy some next trip to the store!

  4. JesusIsLoveTR says:

    GENIUS!!!

  5. Myriaddsystems says:

    Superb production -Thanks!

  6. JIMinBama1 says:

    For battering with flour or corn mill save and use your old chip bags .
    They are sealed at the bottom and are perfect for battering fish or chicken
    or what ever needs to be battered .

  7. wavygr says:

    i always use whole chickens that i cut up i think it taste better plus i
    always brine my chicken over night.

  8. Peter Chase says:

    are a sweetie pie Betty thanks for you recipe!!!

  9. Carol Napolitano says:

    Betty, your the best dressed and cutest chicken fryer!
    I do my chicken cutlets like that, for chicken parm, finish them in the
    oven, with the tomato sauce.

  10. Bonnie Douglas says:

    betty love your cooking i love chinese they have a peanut butter chicken
    which i love do you have a recipe for something like that

  11. GixxerRider101 says:

    Did u wash the chicken under cold water first before u salted and floured
    it?

  12. Hit-Guy says:

    Betty you’re awesome!

  13. Robert Thompson says:

    Absolutely delicious looking chicken. Great video angel. Thank you.

  14. Latasha Selby says:

    The best seasoning for southern fried chicken.is Lawrys seanoming
    salt…but soaked in milk or butter milk over night…Fried in Vegetable
    oil and Lard and Floured with self rising flour…This is a good recipe but
    if you want to take it a step further just some other tips

  15. Latasha Selby says:

    Also works even better to towel dry the chicken first before seasoning and
    after flour shaken in a bag pit on a cooling rack to let the four sit for
    10 min without the chicken touching for a even better skin and putting a
    woodon spoon to.test oil or a thermometer to test oil…Im a chef so by
    Nature give out tips and I.do in home cooking classes..So I always want to
    help home cooks take their recipes to perfection

  16. fattymoko says:

    Love this! My mom lived in Georgia in the 1930’s and told me the Missus of
    the house made “Southern” fried chicken with oil and butter, just as you
    did. She said she learned that if there wasn’t butter in the oil, it
    wouldn’t have been considered, true “Southern.” Thanks for this recipe.
    It brought back memories!

  17. UniversalKalitron7 says:

    Awesome thanks.

  18. Carol Napolitano says:

    Betty, I always wondered, how much of that fat and stuff, I throw away. I
    sometimes buy leg quarters, with much more fat inside the leg, and I also
    take the skin off to. I realized there is so much going in the garbage,
    counting the bone, so I starting to get boneless, it’s more money but, no
    waste, or work getting your hands all gross with chicken all over them.
    I wanna weigh all the waste I was throwing away, I need to get a good scale
    and found out.

    • ShesJo says:

      +Carol Napolitano Don’t throw it away. Keep a tub in the freezer to put
      those scraps, bones and all, in and you can save them to make your own
      chicken broth. A delicious reason to get bone-in chicken.

    • Betty's Kitchen says:

      +Carol Napolitano It would be interesting to find out.