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Simple Fried Chicken

(recipe, Jamara Newell)


Every time I search the internet for a fried chicken recipe I come across a recipe that, while good, was not made in any of the homes in my community. Not many had the time nor inclination for brine and buttermilk soakings. I imagine those practices come from a time when chickens were tougher. I will admit I have tried those techniques to great success and they are marginally better than non- soaked chicken. Not so much better that I'd do it much more.


  1. Paprika or Garlic Old Bay
  2. Lard(best), Peanut oil, Canola oil or Vegetable oil.
  3. Cast iron or heavy bottomed large skillet
  4. Cayenne powder
  5. Onion Powder to taste
  6. Garlic powder to taste
  7. Oregano(small amount)
  8. Flour
  9. Whole chicken cut up or package preferred pieces.
  10. Salt to taste
  11. Black pepper to taste


  1. If using whole chicken cut into pieces.
  2. Season chicken with Cayenne powder, onion powder, garlic powder and oregano.
  3. Place in refrigerator for 2 hours.
  4. Put flour, paprika, salt and pepper into bag; paper bag or any shopping bag is fine.
  5. Shake chicken until completely coated.
  6. Let coated chicken sit for 20 or so minutes, so the flour properly adheres.
  7. While the chicken is sitting, heat lard up over medium high heat.
  8. When the oil is hot place chicken in pan.
  9. Fry until both sides are golden brown. 4 minutes each side.
  10. Turn down to medium low and cook for 10 - 20 depending on the size of the piece of chicken.
  11. When done take chicken out of pan and drain on rack, paper towel or brown paper bag.