American Fried Chicken Recipes

Aunt Carrie’s Fried Chicken


1 frying chicken, cut up into serving pieces

2 tsp salt

1 ½ tsp black pepper

pinch, cayenne pepper

1 large brown egg

1 cup plus 1 TBS of all-purpose flour

½ cup of whole milk

Crisco shortening or corn oil–aprrox. 1 ½ cups


In a large bowl, thoroughly blend together flour with seasonings. In a separate large bowl, whisk together the milk, 1 Tbls of the flour mixture and egg, until thoroughly blended. Meanwhile, heat fat in a large, deep skillet, over medium-high heat, until it barely starts to sizzle. Dip individual chicken parts in milk mixture, then in flour, and repeat. Shake off excess flour and VERY CAREFULLY place in skillet, spaced well apart. Chicken pieces should be half-covered with the hot fat. Brown chicken on one side, then turn over to continue browning. Reduce heat to lowest possible setting. Cover skillet and continue cooking for about 10 minutes. Return heat to medium-high, and continue browning chicken, approximately 5 minutes per side. Drain chicken on paper towels and serve. Serves 3-4.


New England Oven-Fried Walnut Chicken



1 2 21/2 to 3 lb fryer, cut into serving pieces

1 cup Bisquick baking mix (can sub. any dry biscuit mix)

1 tsp salt

1 tsp garlic powder

½ cup walnuts, very finely chopped

1 cup evaporated milk

½ cup melted butter or margarine



Pre-heat oven to 375 degrees. In a large bowl, combine Bisquick with salt, garlic powder and nuts. Pour milk into a separate bowl. Dip chicken parts in the milk, coat with flour-nut mixture. Place chicken in a large baking pan. Pour the melted butter over every piece of chicken–add a small amount more, if need be. Bake, uncovered, for one hour, or until chicken is done. Serves 4 to 6.


Nancy’s Oven-Fried Chicken


2 chicken leg quarters

¼ cup melted butter or margarine

2 cups all-purpose flour, well seasoned with salt, pepper and onion powder (can sub. Mrs. Dash for salt and pepper)


Pre-heat oven to 425 degrees. Thoroughly coat all sides of chicken with flour. Pour melted butter in the bottom of a baking pan. Arrange chicken in pan and bake for 25to 35 minutes, or until chicken is tender and coating is golden brown. Serves 2 (can easily be doubled to serve four.)


Nancy’s Fried Chicken ala Albany



6 boneless, skinless chicken breasts

1 Tbls Dijon mustard

pinch, cayenne pepper

pinch, garlic salt

2 cups fine dry bread crumbs

1 egg, beaten

¼ to ½ stick butter or margarine (more can be used, if needed)

12 oz. of Vegetable juice (may sub. tomato juice, if desired)

Herbed soft cheese (goat cheese or any kind of mild soft flavored cheese), finely crumbled (optional)



Pre-heat oven to 350 degrees. In a bowl, combine egg with mustard, cayenne and garlic salt and whisk until well blended. Dip chicken pieces in egg mixture and coat with bread crumbs. Heat butter in a skillet, and brown chicken. Place chicken in a greased casserole. Pour vegetable juice over chicken and bake for 40 minutes. If using cheese, sprinkle cheese over chicken. Continue to bake 10 minutes longer. Serves 4 to 6.




Oniony Oven-Fried Chicken


4 chicken leg quarters or boneless skinless chicken breast halves

¾ cup melted butter or margarine

1 ¼ TBLS Worcestershire sauce

1 tsp hot sauce (optional)

1 tsp spicy brown mustard (can sub. yellow mustard )

1 tsp salt

½ tsp black pepper

1 can French fried onions


Pre-heat oven to 350 degrees. In a large bowl, combine butter with Worcestershire, hot sauce (if desired), mustard, salt and pepper. Place French fried onions in a separate bowl. Dip chicken in sauce and then coat with onions. Lightly oil a baking pan with vegetable oil or cooking spray. Arrange chicken in bottom of pan and drizzle top of chicken with any remaining sauce. Bake for 35 to 40 minutes. Serves 4.

OVEN FRIED CHICKEN