This is a traditional recipe for fried chicken, just like your grandmother might have made if you grew up in the South. Made with Oaklyn Plantation Free Range Chickens, you'll really enjoy traditional tastes, because our chickens are more flavorful than ordinary store-bought chickens.  Enjoy!

What you'll need     

Shortening or Vegetable Oil. We use peanut oil, corn oil or canola oil, but any shortening will work.

All-purpose flour. We prefer unbleached flour.

Salt. IF you're feeling adventurous, use an herb seasoned salt.

Ground black pepper. I prefer the coarse grind.

Chicken parts

How to cook it    

First, heat the oil in a large skillet over medium-high heat.  It's hard to beat cast iron skillets for this.

In a brown paper lunch bag, combine about a cup of flour, plus salt & and pepper to taste.  Figure on about 1 tsp of each per cup of flour. I usually use a little less salt and a little more pepper, because I like it a little spicier and not too salty.

Shake the chicken pieces, one or two at a time, in the bag to coat, and place them in the skillet. Continue until all of the chicken is coated and in the skillet. You may need to do this in batches, depending on how much you're frying. You'll also probably need to add more flour along the way.

Fry the chicken, turning the pieces until they have been browned on both sides. Reduce the heat to medium-low, cover, and cook for 25-30 minutes.

When nearly done, remove the lid, and increase heat to medium-high for a few more minutes until chicken pieces are deep golden brown and the juices run clear.