Greta'S Fried Chicken
Greta's Fried Chicken offers crispy, tender chicken with a savory seasoning, perfect for family dinners or comfort food cravings, delivering classic Southern flavors.
Ingredients
Instructions
- Skin the chicken and add salt to taste.
- Mix self-rising flour and self-rising meal; sift together.
- Roll the chicken in the flour and meal mixture.
- Fill a frying pan one-third full with vegetable oil.
- Heat the oil until hot.
- Put the chicken in the hot oil.
- Cover the pan and brown the chicken.
- Turn the chicken until all sides are browned.
- Turn the heat down to a slow simmer and cook for about 25 minutes.
- Keep turning the chicken to make it tender.
Tips & Substitutions
For a crispier coating, let the floured chicken rest for about 15 minutes before frying. You can substitute self-rising flour and meal with all-purpose flour and a teaspoon of baking powder for each cup. If you prefer a spicier kick, consider adding cayenne pepper to the flour mixture, similar to flavors found in Cajun Hot Wings.
Serving Suggestions
Serve Greta's Fried Chicken with classic sides like coleslaw, mashed potatoes, or cornbread for a comforting meal. It pairs beautifully with Tangy Chicken Strips for a varied chicken feast. A drizzle of honey or hot sauce can elevate the dish, adding a sweet or spicy contrast.
Storage & Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a preheated oven at 375°F (190°C) for about 15-20 minutes until heated through and the skin is crispy again. Avoid microwaving, as it can make the coating soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Greta'S Fried Chicken contains roughly 579 calories, with 6g protein, 71g carbohydrates, and 33g fat. It is an excellent source of iron (98% of the Daily Value) and vitamin A (85% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1401mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What type of chicken is best for frying?
A whole chicken cut into pieces works best for frying as it allows for even cooking and a good balance of meat and skin. However, you can also use bone-in, skin-on chicken thighs or drumsticks for more flavor and tenderness.
How can I tell when the chicken is fully cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). A meat thermometer is the best tool for this. Additionally, the juices should run clear, and the meat should no longer be pink near the bone.
Can I prepare the chicken ahead of time?
Yes, you can prepare the chicken by seasoning and coating it in the flour mixture ahead of time. Store it in the refrigerator for up to 24 hours before frying. Just make sure to bring it to room temperature before you cook to ensure even frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).