Pat's Southern Fried Chicken Recipe

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Pat's Southern Fried Chicken
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  1. Cut up the chicken, setting aside the back, neck, and organ meat to make stock for other recipes. Cut the last joint off the wing tips too and add to chicken parts for stock. (Obviously, you can buy a whole fryer already cut up if you wish. You can trim excessive skin and some fat but leave the main part of the skin on each piece of chicken!
  2. Carefully dry each piece of chicken with a paper towel. Pour 1 cup of flour into a paper bag and dust each piece of chicken, one at a time, by shaking it in the bag. Set all this chicken aside on a tray and let it sit until the whiteness fades (about 30 minutes).
  3. Beat the eggs with a fork or whisk in a wide shallow bowl. Add the buttermilk to the eggs and beat for another few seconds and set aside.
  4. On a large platter or plate, mix together the two cups of flour, baking soda, pepper, salt, basil, Old Bay and oregano; set aside.
  5. Preheat the oven to 375°F.
  6. On the stovetop, in a large skillet, heat the Crisco until it is very hot, about 375° (Your chicken should really crackle and sizzle when it goes into the oil - if not, then the oil is too cold!).
  7. Drench each piece of chicken in the buttermilk/egg mix, allow it to mostly drip off, and then dredge it in the flour mix until it is evenly coated. As each piece is coated, place it into the hot oil. DO NOT CROWD THE CHICKEN! You may have to make two or three batches, depending upon your skillet size, so don't drench and dredge until you are ready to fry each piece.
  8. Fry the chicken to a golden brown on each side, turning it once. As the chicken comes out of the skillet, place each piece on a baking sheet (make sure that it has sides - some grease will drain off the chicken as it bakes).
  9. When all the chicken has been fried up and placed on the baking sheet, place it into the pre-heated 375° oven UNCOVERED for 40 minutes.
  10. After the chicken comes out of the oven, allow it to rest for 10-15 minutes and then serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1184.65 Kcal (4960 kJ)
Calories from fat 395.53 Kcal
% Daily Value*
Total Fat 43.95g 68%
Cholesterol 132.98mg 44%
Sodium 4644.14mg 194%
Potassium 671.87mg 14%
Total Carbs 160.7g 54%
Sugars 4.13g 17%
Dietary Fiber 19.84g 79%
Protein 37.91g 76%
Vitamin C 0.1mg 0%
Iron 13.4mg 75%
Calcium 611.4mg 61%
Amount Per 100 g
Calories 286.22 Kcal (1198 kJ)
Calories from fat 95.56 Kcal
% Daily Value*
Total Fat 10.62g 68%
Cholesterol 32.13mg 44%
Sodium 1122.05mg 194%
Potassium 162.33mg 14%
Total Carbs 38.83g 54%
Sugars 1g 17%
Dietary Fiber 4.79g 79%
Protein 9.16g 76%
Iron 3.2mg 75%
Calcium 147.7mg 61%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 26.6
  • 31

Good Points

  • saturated fat free,
  • good source of fiber

Bad Points

  • High in Sodium

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