Print Recipe

Country Pan-Fried Chicken




  1. Let chicken warm to room temperature. Wipe with a damp cloth.
  2. In a wide bowl, beat egg with buttermilk.
  3. Place flour, salt and peppers in a brown paper bag.
  4. In a large skillet (preferably cast iron) heat lard and shortening. Dip each piece of chicken into the buttermilk-egg mixture and place in a brown paper bag. Close top of bag and shake until piece is well coated. Remove, and repeat for each piece.
  5. When shortening is hot (375 degrees F on a deep-fat thermometer), ease chicken into pan and cook over high heat, turning so both sides cook evenly. Do not crowd more than a few pieces of chicken into pan at one time.
  6. When chicken is light gold on both sides, turn down heat to low and partially cover skillet. Cook 15 minutes, turning chicken once.
  7. Remove chicken and drain on brown paper bags.
  8. Serve warm or cold.

Yield: 6 to 8 servings

You may use all shortening instead of lard.


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.