Simple Fried Chicken

Lay your chicken pieces out on a baking sheet. Sprinkle one teaspoon of Lawry’s Seasoned Salt on one side, then flip and season the other side with another teaspoon. If they’re looking a little bare, feel free to add more. Let them rest at room temperature while you set up everything else.

In a mixing bowl, whisk together the remaining seasoned salt, self-rising flour, and cracked black pepper. Set up a wire rack over a baking sheet and preheat your oven to warm or its lowest setting.

Coat each piece of chicken in the seasoned flour, pressing it in like you’re making sure they’re cozy. Place the floured chicken on a plate to rest while you heat the oil.

Place a large (at least 10") heavy skillet over medium-low heat and add the Crisco. The oil level should come just under halfway up the side of the pan when it's melted. When the shortening has melted increase the heat to medium and continue preheating until it reaches 330°F on a thermometer. Refer to the post above the recipe if you're not using a thermometer but are wary of knowing when the Crisco is ready to fry.

Gently add the chicken to the skillet, starting with the legs and thighs in the center, followed by the breast and wings around the edges. Fry in batches if needed—give them space to breathe. The oil should bubble nicely, not like it’s throwing a wild party. Adjust the heat as needed.

Fry on the first side for 7 minutes, then flip. Cover the skillet with a lid, leaving a small gap for steam to escape. Fry for another 7 minutes, then remove the lid and continue frying for 10-12 minutes until the chicken is golden brown and cooked through. Make sure it hits that magic 165°F inside.

Carefully remove the chicken with tongs or a spider strainer, being gentle so you don’t mess up that beautiful crispy skin. Place the pieces on the wire rack to drain. Dassit! Dig in and enjoy that perfect fried chicken.