Posted by on Apr 14, 2024 in Main Courses | 11 comments

How to Fry Chicken

How to Fry Chicken
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The Chopping Block's Chef/Owner Shelley Young demonstrates a different technique for frying chicken.

Watch all of our cooking videos at http://thechoppingblock.net/Chopping-Block-Videos.htm.

You'll need:

1 whole chicken, cut into parts
Flour, for dredging
Seasoning salt, or salt & pepper, or a combination of salt & spices like cayenne pepper or paprika
Lard

Season the chicken parts generously with salt and seasoning of your choice. Dredge the chicken in flour. Place the chicken skin-side down in a single layer in a cast iron skillet (with a lid) with 1 inch of cold lard spread in the pan. The pan should be deep enough that the fat will cover the chicken while cooking. Heat on medium high heat. After 15 minutes, check the chicken and flip the pieces if some are exposed and not browning. At 17 minutes, the chicken will be done. Remove from the fat and cool on a cooling rack or paper towels. Serve hot or cold.

How to Fry Chicken

The Chopping Block's Chef/Owner Shelley Young demonstrates a different technique for frying chicken.

Watch all of our cooking videos at http://thechoppingblock.net/Chopping-Block-Videos.htm.

You'll need:

1 whole chicken, cut into parts
Flour, for dredging
Seasoning salt, or salt & pepper, or a combination of salt & spices like cayenne pepper or paprika
Lard

Season the chicken parts generously with salt and seasoning of your choice. Dredge the chicken in flour. Place the chicken skin-side down in a single layer in a cast iron skillet (with a lid) with 1 inch of cold lard spread in the pan. The pan should be deep enough that the fat will cover the chicken while cooking. Heat on medium high heat. After 15 minutes, check the chicken and flip the pieces if some are exposed and not browning. At 17 minutes, the chicken will be done. Remove from the fat and cool on a cooling rack or paper towels. Serve hot or cold.

11 Responses to “How to Fry Chicken”

  1. Anonymoose says:
    June 17, 2014 at 2:23 am

    I’ve lately been rediscovering cooking with bacon grease, like my Mom did
    half a century ago, and I’ve been sorely tempted to take the next step and
    buy a can of lard. This looks like the perfect excuse.

    • The Chopping Block says:
      June 18, 2014 at 11:42 am

      We agree! It’s naughty, but tastes so good and creates the crispiest skin.

  2. The Chopping Block says:
    June 19, 2014 at 9:16 am

    We bet you wish you were packing up Shelley’s Fried Chicken for today’s
    lunch right now. Yum!

  3. SeanDaRyan says:
    June 23, 2014 at 12:22 am

    show a close up of the chicken! you guys need to learn how edit better

  4. Carla Morris says:
    June 26, 2014 at 5:10 pm

    This is such a simple and easy way to fry chicken! Thanks for sharing. I
    was wondering if I had to use a cast iron or if I could use a regular
    frying pan? 

  5. Jermaine Morehead says:
    July 3, 2014 at 2:33 am

    very good was simple to make

  6. Debra Williams says:
    July 28, 2014 at 2:02 pm

    This the same way I fry chicken at home!!!!! So Simple!!!