Southern Fried Chicken

Southern Fried Chicken

There are hundreds of delicious ways to fry chicken. To make yours truly Southern, serve it with Creamy Gravy lightly sprinkled with nutmeg.

Prep Time



Total Time






21/2 to 3 lb. broiler-fryer chicken, cut up
cup Golf Medal Flour
tsp salt
teaspoon paprika
teaspoon pepper
Salad Oil
  1. 1/2 cup Gold Medal flour* Wash chicken and pat dry. Mix flour, salt, paprika and pepper. Heat oil (1/4 inch) in a large skillet. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes. Reduce heat; cover tightly and simmer 30 to 40 minutes or until thickest pieces are tender. If skillet cannot be tightly covered, add 1 to 2 tablespoons water. Turn chicken to assure even cooking. Remove cover for last 5 minutes to crisp chicken. 4 servings. *If using self-rising flour, decrease salt to 1/2 teaspoon. Creamy Gravy: Place chicken on warm platter. Pour fat from pan into bowl, leaving brown particles in pan. Return 3 tablespoons fat to pan. Blend 3 tablespoons flour. Cook over low heat, stirring until mixture is smooth and bubbly. Remove from heat. Stir in 3/4 cup milk and 3/4 cup water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add few drops of bottled brown bouquet sauce. Season with salt and pepper. 1-1/2 cups.
  2. Source: Betty Crocker Recipe Card Library 1971 American Classics #B13 - Southern Fried Chicken
Makes Servings

Nutrition Information:

1 Serving ()
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.