Southern Fried Chicken

3 lbs. thawed, chicken breasts with skin (can use a fryer, thighs, legs or wings, too)
1 c. heavy cream
2 T. water
2 eggs
2 c. flour
1 t. salt
1/4 t. pepper
1/2 t. paprika
1 c. bacon fat (from about 1 lb. cooked bacon–great with fresh green beans)
1 c. Crisco
1 T. butter

Shake 1/2 t. salt and 1/8 t. pepper evenly over chicken in a 13 X 9 inch baking dish. Let sit for about 20 minutes. In a large bowl, mix cream, eggs, and water–mix thoroughly. Pour mixture over chicken. Refrigerate for one hour. In a large bowl, mix flour, paprika, 1/2 t. salt and 1/8 t. pepper Roll chicken in flour, covering completely. Set aside in another 13 X 9 inch baking dish.

How to Fry Chicken, perfectly every time!

On medium high heat in a large frying pan, melt butter, Crisco and bacon fat. Let heat for about 5 minutes. Place chicken, two at a time, in the hot oil. Turn after about 7 1/2 minutes on each side. Chicken should be golden brown and cooked through until it is white and flaky.


Related Posts Plugin for WordPress, Blogger...

Print this entry

About Holly

Holly loves her job as wife to Chris and mom to Noah, Kylie, Tabor and Sydney. God has gifted Holly with a love of all things creative ~ from painting and wall papering to scrapbooking and design work. In addition to co-founding and managing A Martha Heart, she designs web pages ( and marketing pieces. She also authored a devotional blog, now closed, called Crown Laid Down. Holly and her family make their home within site of year 'round snow-capped mountains in Colorado. She can be reached by emailing Holly (AT) a martha heart (DOT) com or connect with her on Facebook:

Speak Your Mind