Turner'S Fried Chicken
Crispy, flavorful fried chicken with a seasoned flour coating, perfect for gatherings and family dinners, offering a classic Southern taste with bold spices and crispy texture.
Ingredients
Instructions
- Cut and wash chicken, then drain on paper towel.
- Mix salt, black pepper, Old Bay seasoning, and parsley flakes in a plastic bag.
- Shake chicken parts in the seasoned flour until well coated.
- Preheat frying pan before adding Crisco oil.
- When Crisco oil is very hot, place chicken in the pan to fry.
- Turn chicken often to brown evenly on both sides.
- Cook until chicken is golden brown and cooked through.
Tips & Substitutions
For an extra crispy coating, let the seasoned flour sit on the chicken for about 15 minutes before frying. If you don’t have Old Bay seasoning, try a mix of paprika, cayenne, and thyme for a similar flavor. Ensure the oil is at the right temperature before frying to avoid greasy chicken. This recipe is a great alternative to Jane'S Chicken And Dressing for a flavorful meal.
Serving Suggestions
Serve Turner'S Fried Chicken with classic sides like coleslaw or mashed potatoes for a comforting meal. It pairs beautifully with French Onion Soup Fiesta Chicken Roll-Ups for a creative twist. Consider adding a fresh garden salad for a burst of color and flavor, rounding out the dish nicely.
Storage & Reheating
Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken on a baking sheet and warm it in a preheated oven at 375°F for about 15-20 minutes, or until heated through and crispy. Avoid microwaving, as it can make the chicken soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Turner'S Fried Chicken contains roughly 897 calories, with 33g protein, 214g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (214% of the Daily Value), iron (146% of the Daily Value), and calcium (78% of the Daily Value). Note that it is relatively high in sodium, at 774mg per serving (34% 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
Can I use skinless chicken parts for this recipe?
Yes, you can use skinless chicken parts, but keep in mind that the skin helps retain moisture and adds to the crispiness. If using skinless chicken, consider marinating it in a buttermilk mixture for a few hours before coating with flour for added flavor and tenderness.
What type of flour is best for frying chicken?
All-purpose flour is commonly used for frying chicken, as it creates a nice, crisp coating. Some people prefer to mix in cornstarch or rice flour for added crunch. You can experiment with gluten-free flour blends if needed, but be aware that the texture may vary.
How can I tell when the chicken is done frying?
The chicken is done when it reaches an internal temperature of 165°F, and the coating is golden brown and crispy. You can also check for juices running clear when you cut into the thickest part of the chicken. Using a meat thermometer is the most reliable method.
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).