Ingredients
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1 cup shortening
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2 cups all-purpose flour
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1 teaspoon salt
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1 teaspoon ground black pepper
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1 (3 pound) whole chicken, cut into pieces
Directions
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Heat shortening in a large, cast iron skillet over medium-high heat.
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Meanwhile, combine flour, salt, and pepper in a brown paper lunch bag. Add two chicken pieces, seal the bag, and toss to coat. Place coated chicken into the hot skillet and repeat with remaining chicken until all pieces are coated and in the skillet.
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Fry chicken until browned, 2 to 3 minutes per side. Reduce the heat to medium-low, cover, and cook for 25 minutes. Remove the lid and increase the heat to medium-high; continue cooking until chicken is deep golden brown and the juices run clear, about 5 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
351 | Calories |
15g | Fat |
27g | Carbs |
26g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 351 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 4g | 20% |
Cholesterol 72mg | 24% |
Sodium 358mg | 16% |
Total Carbohydrate 27g | 10% |
Dietary Fiber 1g | 4% |
Total Sugars 0g | |
Protein 26g | 52% |
Vitamin C 0mg | 0% |
Calcium 20mg | 2% |
Iron 3mg | 14% |
Potassium 223mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.